Exploring the health benefits and concerns of brown seaweed consumption: A comprehensive review of bioactive compounds in brown seaweed and its potential therapeutic effects

The consumption of seaweed products has gained the public's attention due to various bioactive compounds therein, which are known to have health benefits in obesity-associated metabolic disturbances, cardiovascular diseases, hyperglycemia, and insulin resistance. This review discusses the biological functions of bioactive compounds, such as peptides, polyphenols (phlorotannins and bromophenols), polysaccharides (alginate, fucoidans, laminarin), carotenoids (fucoxanthin), and phytosterols, abundant in Undaria pinnatifida (Sea Mustard, Miyeok, Wakame), Saccharina japonica (formerly Laminaria japonica; Kelp, Dasima, Kombu), and Saccharina latissima (Sugar kelp). Although seaweed products show promising preventive and therapeutic effects of seaweed products, it is crucial to consider potential health risks. Therefore, this review addresses health concerns related to heavy metal contamination and high iodine contents, particularly associated with the consumption of brown seaweed. •Brown seaweed contains polyphenols, polysaccharides, carotenoids, and sterols.•The bioactives have antioxidant, anti-inflammatory, and anti-obesity effects.•Consumption of brown seaweed prevents inflammation, hypertension, and diabetes.•Heavy metal and iodine toxicity are concerns when consuming brown seaweed.