Delving deep in search of seaweed’s heart benefits

WHETHER seaweed can play its part in ensuring a healthy heart is the subject of a new research programme at the state’s agriculture and food development authority.

Teagasc have revealed how it is investigating lipids from a variety of Irish and Canadian seaweed species to explore their potential “heart-health” properties.

Approximately 36,000 tonnes of seaweed are harvested annually in Ireland as a carbohydrate and for use in body-care products and cosmetics.

However, limited research has been carried out into the potential of local seaweed as a functional food ingredient and its potential health benefits. Teagasc’s NutraMara Research Programme is aimed at developing marine-origin foods. Seaweeds are widely believed to contain a number of heart-health compounds. As part of a research collaboration with the Memorial University, Newfoundland, Michelle Tierney and Dr Maria Hayes have developed methods for the isolation of total lipids from seaweed species.

“Seaweeds are a known source of essential fatty acids, which are thought to reduce thrombosis and atherosclerosis [hardening of the arteries]. These lipids could potentially be used in food vehicles such as bread and soup type products,” suggested Dr Hayes.