Anti-nutritional factors and heavy metals in edible seaweeds: Challenges, health implications, and strategies for safer consumption

Abstract

Seaweeds are a vital part of the human diet in many East-Asian and Pacific and have gained popularity in some European and South American countries, too. This can be attributed to their unique texture, taste, diverse nutritional profiles and nutraceutical properties. However, despite being a nutritious food, they contain anti-nutrients form insoluble complexes, bind essential minerals, and reduce their digestibility and availability Furthermore, the accumulation of heavy metals in seaweed poses health risks such as neurological, developmental, and organ damage. These components raise concerns about their overall nutritional value and safety. This review article discusses the presence of anti-nutrients and heavy metals in seaweed and their potential effects on human health. We also focus on possible pre-harvest practices and post-harvest processing techniques that can be used to reduce anti-nutrients and heavy metals for safer seaweed consumption. The findings underscore that with optimized cultivation and processing, seaweeds can be transformed into a safe, nutritious, and environmentally sustainable food source, contributing meaningfully to global food security and public health.