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

Cecilie Wirenfeldt Nielsen*, Turid Rustad, Susan Løvstad Holdt

*Corresponding author for this work

Research output: Contribution to journalReviewResearchpeer-review

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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.

Original languageEnglish
Article number198
JournalFoods
Volume10
Issue number1
Number of pages22
ISSN2304-8158
DOIs
Publication statusPublished - 2021

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