Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Green seaweed, particularly species such as Ulva (sea lettuce), has been investigated for its potential antihypertensive effects. The scientific rationale primarily stems from its high content of bioactive compounds, such as peptides, sulfated polysaccharides, and minerals like potassium and magnesium, which are known to play roles in blood pressure regulation. Several animal studies have demonstrated that extracts from green seaweed can lower blood pressure, likely through mechanisms involving inhibition of the angiotensin-converting enzyme (ACE) and improved endothelial function. Some small human clinical trials and observational studies also suggest a modest blood pressure-lowering effect, particularly in populations with high dietary seaweed intake, such as in Japan and Korea. However, the specific evidence regarding green seaweed (as opposed to brown or red varieties) is less robust, and the majority of clinical evidence comes from studies on mixed or unspecified seaweed types. As a result, while there is scientific interest and some supportive data, the overall quality and quantity of evidence are moderate, and further well-designed human trials are needed to confirm efficacy and establish optimal dosages.

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