Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences
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, diabete...
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doaj-f2bed553410945eda83bd20fa24929362021-08-26T14:10:17ZengMDPI AGNutrients2072-66432021-07-01132613261310.3390/nu13082613Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its ConsequencesSimone E. M. Olsthoorn0Xi Wang1Berend Tillema2Tim Vanmierlo3Stefan Kraan4Pieter J. M. Leenen5Monique T. Mulder6Laboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The NetherlandsLaboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The NetherlandsSeaweed Food Solutions BV, 8444 DC Heerenveen, The NetherlandsNeuroimmune Connections & Repair (NIC&R), Biomedical Research Institute (Biomed), Hasselt University, B-3590 Diepenbeek, BelgiumR&D Unit, Carnmore, Oranmore, H91 E09X Galway, IrelandDepartment of Immunology, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The NetherlandsLaboratory of Vascular Medicine, Department of Internal Medicine, Erasmus MC, University Medical Center, 3015 GD Rotterdam, The NetherlandsMultiple 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.https://www.mdpi.com/2072-6643/13/8/2613seaweedallergyinflammationoral |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Simone E. M. Olsthoorn Xi Wang Berend Tillema Tim Vanmierlo Stefan Kraan Pieter J. M. Leenen Monique T. Mulder |
spellingShingle |
Simone E. M. Olsthoorn Xi Wang Berend Tillema Tim Vanmierlo Stefan Kraan Pieter J. M. Leenen Monique T. Mulder Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences Nutrients seaweed allergy inflammation oral |
author_facet |
Simone E. M. Olsthoorn Xi Wang Berend Tillema Tim Vanmierlo Stefan Kraan Pieter J. M. Leenen Monique T. Mulder |
author_sort |
Simone E. M. Olsthoorn |
title |
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences |
title_short |
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences |
title_full |
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences |
title_fullStr |
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences |
title_full_unstemmed |
Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences |
title_sort |
brown seaweed food supplementation: effects on allergy and inflammation and its consequences |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2021-07-01 |
description |
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. |
topic |
seaweed allergy inflammation oral |
url |
https://www.mdpi.com/2072-6643/13/8/2613 |
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