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. 2021 Jul 29;13(8):2613.
doi: 10.3390/nu13082613.

Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences

Simone E M Olsthoorn  1   2 , Xi Wang  1   3 , Berend Tillema  4 , Tim Vanmierlo  5   6 , Stefan Kraan  7   8 , Pieter J M Leenen  2 , Monique T Mulder  1
Affiliations
Free PMC article

Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences

Simone E M Olsthoorn et al. Nutrients. .
Free PMC article

Abstract

Multiple health benefits have been ascribed to brown seaweeds that are used traditionally as dietary component mostly in Asia. This systematic review summarizes information on the impact of brown seaweeds or components on inflammation, and inflammation-related pathologies, such as allergies, diabetes mellitus and obesity. We focus on oral supplementation thus intending the use of brown seaweeds as food additives. Despite the great diversity of experimental systems in which distinct species and compounds were tested for their effects on inflammation and immunity, a remarkably homogeneous picture arises. The predominant effects of consumption of brown seaweeds or compounds can be classified into three categories: (1) inhibition of reactive oxygen species, known to be important drivers of inflammation; (2) regulation, i.e., in most cases inhibition of proinflammatory NF-κB signaling; (3) modulation of adaptive immune responses, in particular by interfering with T-helper cell polarization. Over the last decades, several inflammation-related diseases have increased substantially. These include allergies and autoimmune diseases as well as morbidities associated with lifestyle and aging. In this light, further development of brown seaweeds and seaweed compounds as functional foods and nutriceuticals might contribute to combat these challenges.

Keywords: allergy; inflammation; oral; seaweed.

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Conflict of interest statement

The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. S.E.M.O., X.W., T.V., P.J.M.L. and M.T.M. declare no conflicts of interest. S.K. and B.T. are professionally involved with seaweed farming and -products but have no commercial interests in the content of this review.

Figures

Figure 1
Figure 1
Schematic representation of brown seaweed and it constituents and of the phases in the immune response (Phase 0: steady state, allergy, Phase 1–2: acute inflammatory response and Phase 3: chronic inflammatory response) addressed in this review.
Figure 2
Figure 2
Overview of the general effects of crude brown seaweed or its extracts (C, grey) and of its constituents: polyphenol (P, blue), Fucoxanthin (F, green), Fucoidan (F, brown) and Phytosterols (P, yellow) on the different phases of the inflammatory processes, including allergy. The colored dots showing the crude seaweed or its extract and its constituents in the separate boxes indicate in which phases of the immune response they exert their effects.
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