Seaweed: Nutritional and gastronomic perspective. A review

Seaweeds as Nutraceutical Elements and Drugs for Diabetes Mellitus: Future Perspectives

“…It is crucial to monitor and restrict the consumption of seaweeds to mitigate potential harm from excessive exposure to certain substances [54,138]. The European Commission's recommendation (2018/464) advises restricting the consumption of certain European macroalgae species, underscoring the necessity for a thorough characterization of macroalgae intended for consumption [139]. According to a report by the FAO, there is currently no universally accepted global regulation for the utilization of seaweed and seaweed-based products in food applications.…”

“…Generalizations about food safety risks should not be applied universally to entire groups of seaweed, and references for different species must be categorized for each component and each site. Several studies highlight the benefits of seaweed aquaculture development, emphasizing its simplicity, eco-friendly characteristics, low initial investment (in comparison to animal aquaculture), and role in cleaning coastal areas to enhance biodiversity and fisheries [139].…”