Seaweed by Ray Sahelian, M.D.

Seaweed, or sea vegetable, represents a currently underutilized source of dietary fiber and antioxidant molecules in the Western world. Seaweeds are widely consumed in Asian diets, both as ingredients, including seasonings and condiments, and as wrappers for snacks. Seaweeds are known to be sources of dietary fibers but there have also been studied on their nutritional value, anticarcinogenic effects and antioxidant activity. Dietary kelp exhibits anticarcinogenic effects, attributed to the enhancement of enzyme activity and the reduction of lipid peroxidation.

Edible seaweeds contain labile antioxidant molecules such as ascorbate and glutathione, in addition to more stable molecules including carotenoids, mycosporine -like amino acids, catechins, phlorotannins and tocopherols. In vitro studies with seaweed extracts have shown antioxidant activity, suggesting a potential for the protective effects of seaweed against lipid oxidation in foods and oxidative stress in vivo. However, there is relatively little information about the antioxidant potential of North American seaweeds, in particular the red seaweed dulse (Palmaria palmata), which is traditionally consumed as a snack food and garnish.

Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro.
Food Chemistry 91 (3) 485–494. Yuan, YV; Bone, DE; Carrington, MF (2005).

Bladderwrack seaweed info
Dulse
Kombu
Rockweed
Sea Lettuce

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Brown Seaweed
Researchers led by Kazuo Miyashita, a chemistry professor at the Hokkaido University Graduate School of Fisheries Sciences in Japan, investigated the effects of brown seaweed, Undaria pinnatifida -- a type of kelp called wakame that is widely consumed in Japan. They found that fucoxanthin, the brown pigment in the seaweed, promoted a 5 percent to 10 percent weight loss in mice and rats by shrinking abdominal fat. The compound appeared to stimulate a protein that causes fat oxidation and conversion of energy to heat. This protein is found in white adipose tissue. Fucoxanthin also stimulated the animals' livers to produce DHA, a beneficial omega-3 fatty acid.
 

Carrageenans are a family of linear sulphated polysaccharides extracted from red seaweeds.