Marine algae: properties, use and contraindications

Seaweed, rich in iodine, calcium, magnesium and potassium, are useful for promote digestion and eliminate toxic waste from the body. Let's find out better.

> 1. Description of the algae

> 2. Ownership and use of marine algae

> 3. Benefits of marine algae

> 4. Contraindications

Marine algae: properties, use and contraindications



Description of the algae

Algae, very simple plant organisms, appeared on Earth about three billion years ago.

There are many types of algae, thousands of species classified by their predominant color (which can be red, yellow, green, brown and, in some cases, even blue) and they are precious living organisms for the ecosystem and for the man, also why produce most of the oxygen of the entire planet.

Their habitat is water: rivers, lakes, seas and to survive they need light.


Properties and use of marine algae

In general, algae are characterized by a notable presence of iodine, calcium, magnesium and potassium; the quantity of the different substances that make up the algae varies according to the species to which they belong. At the same time, algae have a high content of fibers and mucilages, with satiating and slightly laxative properties.

Algae are known for the important content of vitamin A and beta-carotene, vitamins B, C, D and E. Another element that we find in marine algae, especially in Fucus algae, is alginic acid which has the particular property of promoting the elimination of heavy metals from the body.

The most popular varieties are red and brown algae, which can be used both for the preparation of muds, such as geomar, creams, cosmetics, and in the kitchen. Known is the use of seaweed in Japanese cuisine.

It has also been gaining ground in the country in recent years; in addition to sushi, you can prepare soups, soups, dishes based on legumes and vegetables, salads with algae. Adding seaweed to some dishes allows you to decrease the use of salt.

Among the seaweeds used in cooking are:

  • Dulse,
  • Hijiki,
  • Nori,
  • Wire,
  • Kombu,
  • Wakame,
  • Klamath,
  • Jelly.

Very appreciated the Nori seaweed that is used for the preparation of the famous sushi. They are mostly found in specialized shops, on the internet and in some large supermarkets.


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Marine algae: properties, use and contraindications


Benefits of seaweed

Algae take care of the health of the organism by acting on several fronts. First of all we have seen that they have detoxifying properties, in fact, they help the liver and kidneys and promote digestion and the elimination of toxic waste.

The presence of fatty acids means that the algae also perform an anti-inflammatory function and antibiotics. At the same time, algae have a great ability to fight pathogenic microorganisms and therefore help the body to activate the immune defenses.

The iodine present stimulates the activity of the thyroid gland, thus accelerating the basal metabolic rate. Antioxidants, on the other hand, allow to eliminate free radicals and strengthen bones, hair and nails. Many experts are studying the behavior of algae also towards some types of cancer.



Marine algae are generally contraindicated for people sensitive to iodine and for those suffering from hyperthyroidism. These are people whose basal metabolism, already quite fast compared to the average, is further accelerated by iodine.

Algae are equally contraindicated only for those who must follow very strict low-sodium diets.


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Other articles on seaweed:
> The algae enemy of cellulite
> Algae, a valuable aid for weight loss
> Seaweed among foods rich in magnesium


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