Vitamin content in seaweeds: A systematic review on water-soluble and fat-soluble vitamins for adult daily intake
DOI:
https://doi.org/10.31989/ffs.v3i12.1273Resumen
Background:With the global population on the rise, there is a growing imperative for scientists to innovate new foods utilizing the Earth's resources, catering to consumer preferences, and promoting health benefits. There is a claim that algae, particularly seaweeds, represent an exceptional source of vitamins. Seaweeds, belonging to the marine algae category, harbor potential functional compounds targeted at mitigating metabolic risk factors. They can be integrated into food and beverage preparation either as a whole plant or as extracts. Despite assertions regarding seaweed's vitamin richness, this aspect remains unverified in humans.
Objectives:This study aims to undertake a comprehensive literature review to evaluate the amount of water-soluble and fat-soluble vitamins in seaweeds, with a specific focus on vitamins B12, C, and Carotenoids.
Methods:A comprehensive search for full-text, English-only publications was conducted on PubMed and Google Scholar, covering the period from 2016 to 2022. Two search terms were employed on PubMed, yielding 7 and 781 studies, respectively. From these, three studies met the pre-determined eligibility criteria for inclusion. On Google Scholar, the search generated 17,100 studies, and after screening, two studies met the eligibility criteria out of sixty. In total, five relevant publications were identified. The composition of seaweeds was then compared to other dietary sources and nutritional intakes.
Results: Seaweeds prove to be a superior source of vitamin C compared to iceberg lettuce, although not abundant for food consumption. They serve as an alternative source of vitamin B12 for the vegetarian population, and Vitamin A (carotenoids) found in seaweeds surpasses that in carrots. The vitamin A content ranges from 2–10% of Reference Nutrient Intake (RNI), while vitamin C content varies from 1–23% of RNI, and vitamin B12 content varies from 107–446% of RNI. Seaweeds exhibit substantial potential as food supplements and as ingredients in the food industry, providing a noteworthy amount of nutritional value.
Conclusions: Seaweeds have the potential to enhance daily vitamin intake, particularly for vitamin B12, C, and Carotenoids, in comparison to the recommended dietary allowance.
Keywords: Seaweeds, Algae, Marine Algae, Vitamins, Vitamin C
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