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Algae, which date back 1.6 billion years, have outlived dinosaurs and survived multiple mass extinctions, showcasing incredible resilience. Despite their ancient origins, seaweed remains a mystery to many, unless one is from Asia or involved in a related industry. However, these aquatic plants are far from ordinary, they are a treasure trove of nutrients, history, and untapped potential.
A Key Marine Resource with Vast Potential
Macroalgae, more commonly known as seaweed, are classified into three main groups: red algae (Rhodophyta), brown algae (Phaeophyceae), and green algae (Chlorophyta). The oceans are home to an astonishing variety of seaweed, with approximately 6,200 species of red algae, 1,800 species of brown algae, and 1,800 species of green algae. While red algae stand out for their remarkable diversity, brown algae are typically the largest, often dominating underwater landscapes.
Seaweed is composed of 80-90% water, and its dry weight contains significant nutrients, including 50% carbohydrates, 1-3% lipids, 7-38% minerals, and 10-47% protein, depending on the species. Among its many valuable compounds, seaweed is the richest natural source of sulfated polysaccharides (water soluble), such as carrageenans found in red algae, fucans in brown algae, and ulvans in green algae.
With its deep-rooted history and impressive range of beneficial properties, seaweed continues to be a vital marine resource. As both a relic of Earth’s ancient past and a promising resource for the future, seaweed is garnering increasing attention for its potential uses across various industries.
Asia’s Deep Connection with Seaweed
In East Asia, seaweed has long been valued for its health benefits. Chinese records as far back as 27th century BC describe seaweed as a luxury food for royalty and document its medicinal uses, such as treating migraines and infections. In Japan, seaweed consumption dates back over 2,000 years. Originally reserved for the aristocracy, nori became a staple in sushi by 17th century. Korea, too, has a rich history of seaweed consumption, with mentions dating to the 13th century. Koreans consider miyeokguk (seaweed soup) a healthful dish, often consumed after childbirth or on birthdays. This tradition traces back to the Goryeo Dynasty, inspired by observations of whales eating seaweed postpartum, recognizing its detoxifying and restorative properties.
Rediscovering Europe’s Forgotten Seaweed Heritage
While seaweed is a dietary staple in Asia, it has only recently begun making waves in modern European cuisine. However, archaeological evidence reveals that Europeans consumed seaweed as far back as the Mesolithic period. A groundbreaking study published in Nature Communications [1] identified biomarkers of seaweed in dental calculus from 28 archaeological sites across Europe, offering definitive proof of its ancient consumption.
This research even pinpoints specific types of seaweed eaten by ancient Europeans. For instance, at the Isbister archaeological site in Orkney, Scotland, evidence suggests that red seaweed was part of the diet during the middle to late Neolithic period.
Seaweed has long been more than just a food source in Europe, it was a cornerstone of daily life, doubling as medicine, fertilizer, animal feed, and even dye. In Ireland and Scotland, red seaweed (Palmaria palmata) was integral to survival and tradition, underscoring the resource’s remarkable versatility.
The current resurgence of seaweed in culinary and industrial applications reflects a renewed appreciation for its cultural and practical significance. One notable example is Chondrus crispus, or Irish moss, among the earliest carrageenophytes consumed as food in Europe. Historical records trace its use in the British Isles back to the 5th century [2].
By the 15th century, Irish moss had become a staple in Carraghen, a small village on Ireland’s southern coast, where it thrived in abundance. Locals used it in foods, traditional medicines, and fertilizers. A beloved preparation involved boiling the seaweed in sweetened milk to create desserts like blancmange [2].
In 1862, British pharmacist Edward C. C. Stanford coined the term “carrageenin” for the gel-like extract he derived from C. crispus. The term later evolved into “carrageenan,” aligning with modern polysaccharide nomenclature, and it remains a key ingredient in various industries today [3].
The historical importance of seaweed in Europe highlights its enduring legacy as both a vital resource and a cultural treasure, now finding its place in the modern spotlight.
Culinary Heritage and Identity
Food culture is integral to national and regional heritage, shaping both economic and political landscapes. Seaweed, with its ancient European history, could potentially be declared a heritage food, symbolizing the continent’s rich culinary past. Across Europe, including Estonia, governments, businesses, and communities are exploring ways to incorporate traditional foods like seaweed into identity-building efforts, making them more appealing to both locals and tourists.
Why Did Europe Forget Seaweed?
Although seaweed was widely consumed from the Mesolithic to the late Neolithic periods, its use in European diets declined around 2,000 years ago with the rise of traditional farming. “We’ve forgotten to eat seaweed,” says physicist Prof. Ole Mouritsen of the University of Southern Denmark.
But why did Europeans abandon seaweed while East Asians did not? The answer remains speculative, but several factors may explain the divergence. Agriculture, for one, became more accessible in Europe due to its expansive arable lands, while mountainous regions in East Asia (like Japan, Korea, and China) offered limited farmland. Seasonal challenges also made land-based food sources less reliable in Asia, prompting greater reliance on the sea’s bounty.
As Europe rekindles its relationship with seaweed, this ancient food may once again find its place at the table, bridging the past and the present while inspiring future culinary innovations.
Seaweed in Everyday Life: More Than Sushi
When most people think of seaweed, they picture nori wrapped around sushi. But seaweed is far more pervasive in our daily lives. Consider ice cream – its creamy, smooth texture often owes thanks to carrageenan, a polymer derived from red seaweed. Carrageenan stabilizes proteins, prevents ice crystal formation, and ensures consistent flavor and texture. Beyond ice cream, it’s also found in yogurt, sausages, canned beans, and coffee creamers, serving as a stabilizer, gel-forming agent, or preservative. So, the next time you enjoy ice cream on a hot day, remember that a humble seaweed might be the secret to its delicious creaminess.
Seaweed in Skincare and Cosmeceuticals
The cosmeceutical industry is turning to the ocean for inspiration, increasingly leveraging the powerful bioactive compounds found in seaweed. These include carotenoids, fatty acids, polysaccharides, vitamins, and other natural elements that offer benefits like hydration, anti-aging effects, and wound healing.
Recent research from Tallinn University reveals that sulfated polymers derived from red seaweed can stimulate human skin cell growth and accelerate wound healing [4]. Such findings have propelled seaweed-derived ingredients to the forefront of skincare formulations.
Polymers extracted from seaweed are particularly sought after for their extraordinary water-retention capacity, up to 2,000 times their weight in water. Global beauty giant L’Oréal Paris also incorporates seaweed extracts into its formulations. The brand’s facial masks use Laminaria and Saccharina (brown algae extracts) to target blemishes, refine pores, and leave skin soft and hydrated without dryness.
Traditional seaweed baths, long valued in Ireland and the UK for their detoxifying, circulation-boosting, and hydrating benefits, despite limited scientific validation, are now enjoying a resurgence in popularity. Estonian skincare brands like Berrichi are also embracing this trend by incorporating locally sourced seaweed polymers, such as furcellaran, into deeply moisturizing products developed in collaboration with researchers from Tallinn University.
Seaweed’s rise in the European cosmeceutical market reflects growing consumer demand for ethical, cruelty-free, and eco-friendly solutions. With its sustainability credentials and powerful skincare benefits, seaweed is firmly establishing itself as a cornerstone of the beauty industry.
Seaweed: A Natural Powerhouse for Health and Immunity
Seaweed, long celebrated for its nutritional value, is now gaining recognition for its remarkable health benefits and diverse biological properties. Sulfated polysaccharides derived from seaweed are emerging as key players in the fight against various health challenges, thanks to their antioxidant, anticoagulant, antibacterial, antiviral, antitumor, and anti-inflammatory effects. These attributes have cemented seaweed’s status as a global resource, widely consumed in foods, dietary supplements, and medicines.
Recent studies led by Prof. Rando Tuvikene at Tallinn University is uncovering new applications for these marine compounds. An ongoing study suggests that sulfated polymers from seaweed may inhibit the interaction of SARS-CoV-2 (Covid-19) with human receptors, potentially blocking infection pathways. Another study, published in Carbohydrate Polymers [5], found that these polymers could enhance immune responses by activating macrophages, a type of immune cell, offering protection against bacterial infections.
Seaweed’s benefits extend to metabolic health as well. With its low glycemic index and high fiber content, seaweed has proven to be a valuable dietary aid for managing diabetes by helping to regulate blood sugar levels. Its fiber content also supports weight loss efforts, making it a natural ally for tackling obesity-related challenges.
As scientific interest in seaweed continues to grow, its potential to address both global health issues and individual well-being appears boundless, solidifying its reputation as a nutritional and therapeutic treasure from the sea.
A Balanced Perspective
For centuries, seaweed has been a vital resource, contributing to both nourishment and industrial development. Despite its numerous health benefits, opinions on its consumption remain divided. While some people shy away from it, others eagerly incorporate it into their diets, hoping to benefit from its unique properties.
But is daily seaweed consumption truly a healthy choice? While seaweed is undoubtedly a versatile and valuable resource, moderation is crucial. Overconsumption, especially due to its high iodine content, can lead to potential health risks. Like any food, a balanced approach is essential to maximize its benefits while avoiding adverse effects.
Another intriguing aspect of seaweed consumption lies in its fiber. Unlike the dietary fiber from terrestrial plants, seaweed fiber has a unique chemical structure that most human gut bacteria struggle to digest. This raises the question: why can East Asians, particularly the Japanese, include seaweed in their daily diets without issues?
Research suggests that evolutionary changes in the gut microbiota of East Asians have equipped them with microbes capable of breaking down seaweed fiber efficiently [6]. Meanwhile, in other regions such as North America and Iceland, where seaweed is also commonly consumed, it remains unclear whether similar microbial adaptations have occurred.
As seaweed continues to gain popularity worldwide, understanding its effects on gut health and striking the right balance in consumption are critical for maximizing its benefits while mitigating potential risks.
A Hidden Gem
Next time you encounter seaweed on the beach, pause and take in its fresh, briny scent. This unassuming plant clinging to rocks is more than a “weed.” It is a hidden gem, offering immense potential as food, medicine, and industrial resource. Whether you view it as a superfood or a skincare ingredient, seaweed’s versatility and ancient history make it a treasure worth exploring.
This article was written and sent to us by Sanjida Humayun (PhD Student, Complex Systems in Natural Science in Tallinn University).
References
1. Buckley, S., et al., Human consumption of seaweed and freshwater aquatic plants in ancient Europe. Nature Communications, 2023. 14(1): p. 6192.
2. Tuvikene, R., Carrageenans, in Handbook of hydrocolloids. 2021, Elsevier. p. 767-804.
3. Stanford, E.C. and W.L. SCOTT, Journal of the Society for Arts, Vol. 10, no. 482. The Journal of the Society of Arts, 1862. 10(482): p. 183-200.
4. Humayun, S., et al., Biological activity of enzymolysed ɩ-carrageenan of polydisperse nature. Food Hydrocolloids, 2024. 149: p. 109621.
5. Humayun, S., et al., Immunomodulatory activity of red algal galactans and their partially depolymerized derivatives in RAW264.7 macrophages. Carbohydrate Polymers, 2025. 347: p. 122741.
6. Pudlo, N.A., et al., Diverse events have transferred genes for edible seaweed digestion from marine to human gut bacteria. Cell Host Microbe, 2022. 30(3): p. 314-328.e11.
If this glimpse into seaweed has you tangled in curiosity, don’t drift away! Surf over to our next article where this slippery superstar steals the scientific spotlight and read more about how Estonia could bring Europe’s seaweed products to the next level!
