Seaweeds are a source of novel bioactive compounds, like phlorotannins and certain polysaccharides, that aren't found in terrestrial plants but which will confer certain health-promoting properties. The consumption of seaweeds has been linked to a lower incidence of chronic diseases like cancer, hyperlipidemia, and coronary heart condition (CHD), mainly on the idea of epidemiological studies comparing Japanese and Western diets.1,2 Reported consumption of seaweed in Japan could also be as high as 5.3 g/day.3 it's therefore not surprising that Southeast Asian countries, including Korea, Japan, and parts of China, consume the best proportion of the two billion kilograms of seaweed harvested annually for human consumption.4 Although seaweed consumption in Western countries is increasing in popularity, the bulk of seaweed harvested is employed within the manufacture of hydrocolloids. for instance , seaweed is employed within the production of alginate, agar, and carrageenan, which are gelling agents utilized in the food industry.5 Notably, the adoption of a more Western diet, which incorporates increased meat and dairy intake, among Japanese within the past decade has coincided with increased incidence of chronic diseases in Japan.6,7 Although the highest three causes of death in Japan are cancer, heart condition , and stroke,8 rates of those diseases are still lower those than in Western countries. for instance , carcinoma incidence in Southeast Asia is two- to fivefold less than that in Western countries, 9 although rates in Asia are increasing, a trend thought to be due to the Westernization of the Asian diet. an identical trend in carcinoma incidence was recently linked to the Korean diet.