Seaweed as a source of essential elements

Abstract

Overtime seaweed species have been used as a food, mainly due to their high nutritional value. This type of food is considered as a functional food and it contributes to the nutritional human requirements, being beneficial to human health. In this study 13 edible seaweed samples acquired in São Paulo city markets were analyzed and the concentrations of Cl, K, Mg, Mn and Na were determined by Instrumental Neutron Activation Analysis (INAA). The following edible seaweed species were analyzed: Nori (Porphyra umbilicates); Hijiki (Hijikia fusiforme); Kombu (Laminaria sp.) and Wakame (Undaria pinnatifida) from China, USA, Japan and South Korea. Undaria pinnatifida species presented the highest Na concentration and the lowest K level. The highest concentration variation was obtained for Mn in the Porphyra umbilicates species.