The main seaweed foods in Japan

The structure and reactivity of arsenic compounds: Biological activity and drug design

“…In addition, arsenic compounds have been found in marine algae, e.g. Brown Kelp [262] and in some edible seaweeds in Japan [263]. It is interesting to note that in one of these seaweeds, Hiziki (Hizikia fusiforme), the major form of arsenic is an inorganic arsenic species [71.8 p.p.m, of dry matter; As(III) and As(V)], yet no cases of poisoning or death due to Hiziki appear to have been reported [263].…”

“…Brown Kelp [262] and in some edible seaweeds in Japan [263]. It is interesting to note that in one of these seaweeds, Hiziki (Hizikia fusiforme), the major form of arsenic is an inorganic arsenic species [71.8 p.p.m, of dry matter; As(III) and As(V)], yet no cases of poisoning or death due to Hiziki appear to have been reported [263]. However, later data [12] indicate that the arsenic is present as arseno-sugars and arsenate; the previously isolated arsenite may have been a degradation product of these arising because of the harsh extraction conditions used [12].…”

Effect of the red seaweed Mastocarpus stellatus intake on lipid metabolism and antioxidant status in healthy Wistar rats

“…Since ancient times, seaweeds have been part of the oriental diet in Asian countries, especially China, Japan and Korea (Nisizawa, Noda, Kikuchi, & Watanabe, 1987). Nowadays the consumption of seaweeds is on the increase, even in Western societies, due to their nutritional and health benefits (Rupérez, 2002).…”

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

“…While marine algae have traditionally formed part of the Oriental diet, especially in Japan, China and Korea (Nisizawa, Noda, Kikuchi & Watanabe, 1987;Murata, & Nakazoe, 2001;FAO, 2002); their major use in Western countries has traditionally concentrated on the extraction of compounds used by pharmaceutical, cosmetics, and food industries as source of phycocolloids, thickening and gelling agents (production of agar, alginate, carrageenan, etc) (Mabeau & Fleurence, 1993;Jiménez-Escrig & Goñi, 1999;Jiménez-Escrig & Sánchez-Muniz, 2000). However, in recent decades there has been an increase in direct consumption of marine algae as food in Western countries and most recently as components of functional foods (Shahidi, 2009) because of their especial nutritional properties.…”