Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

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Abstract: 

Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g −1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated. 

Author(s): 
Susan Løvstad Holdt
Turid Rustad
Cecilie Wirenfeldt Nielsen
Keywords: 
ascorbic acid
macroalgae
comparison
food
quality
consumption
processing
recommended nutrient intake
dietary reference intake
seasonal variation
analyses
taxonomy
Link / Ref: 
PubMed
Attachment: 
PDF icon foods-10-00198-v5.pdf
Article Source: 
Foods . 2021 Jan 19; 10(1):198
Category: 
Aquaculture methods
Processing methods
Uses of Seaweeds: Food