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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

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.

Details

Title
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences
Author
Olsthoorn, Simone E M 1 ; Wang, Xi 2 ; Tillema, Berend 3 ; Vanmierlo, Tim 4   VIAFID ORCID Logo  ; Kraan, Stefan 5   VIAFID ORCID Logo  ; Leenen, Pieter J M 6   VIAFID ORCID Logo  ; Mulder, Monique T 7 

 Laboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The Netherlands; [email protected] (S.E.M.O.); [email protected] (X.W.); Department of Immunology, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The Netherlands; [email protected] 
 Laboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The Netherlands; [email protected] (S.E.M.O.); [email protected] (X.W.); The Basic Medical Laboratory, Hunan University of Chinese Medicine, Changsha 410208, China 
 Seaweed Food Solutions BV, 8444 DC Heerenveen, The Netherlands; [email protected] 
 Neuroimmune Connections & Repair (NIC&R), Biomedical Research Institute (Biomed), Hasselt University, B-3590 Diepenbeek, Belgium; [email protected]; Department of Immunology and Biochemistry, Biomedical Research Institute (Biomed), Hasselt University, B-3590 Diepenbeek, Belgium 
 R&D Unit, Carnmore, Oranmore, H91 E09X Galway, Ireland; [email protected]; The Seaweed Company Blue Turtle, Co., Ltd., H91 E09X Galway, Ireland 
 Department of Immunology, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The Netherlands; [email protected] 
 Laboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The Netherlands; [email protected] (S.E.M.O.); [email protected] (X.W.) 
First page
2613
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20726643
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2565482871
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.