Exploring the Potential of Seaweed-Based Nutraceuticals: Impact on Metabolic Diseases and Sustainable Food Sources

Abstract

Objective: The study evaluated the impact of gluten-free seaweed bread consumption on carbohydrate and lipid metabolism, demonstrating the potential benefits of including this type of nutraceutical in diets for the treatment of diseases such as diabetes and high cholesterol. Methods: Ten volunteers of both sexes consumed seaweed bread for 6 weeks. Venous blood was collected three times: before (Initial) and after (Final) bread consumption. Four weeks after the end of bread consumption, a blood sample was collected solely to assess Hemoglobin A1c (HbA1c). Total cholesterol (TC), HDL-C (High-Density Lipoprotein Cholesterol), LDL-C (Low-Density Lipoprotein Cholesterol), Gluc (Glucose), Triglycerides (TG), CRP (C-reactive protein), and other levels were quantified. All analytical parameters were determined using commercial kits from Liquick Cor by Cormay, Lomianki, Poland, using the Prestige 24i equipment from Tokyo Boeki Medical System Ltd in Tokyo, Japan. Results: The questionnaire demonstrated the prevalence of type 2 diabetes and hypercholesterolemia in the volunteers, highlighting the importance of functional diets containing seaweed. Favorable results were recorded in terms of biochemical markers, particularly in carbohydrate metabolism, with a decreasing trend in HbA1c levels and C-reactive protein, which is involved in the inflammatory process. There was also a downward trend in triglyceride concentrations. Conclusion: The nutraceutical appears to show promising results in some of the parameters evaluated, particularly inflammation and lipid and carbohydrate metabolism. Its consumption may be beneficial in the prevention of cardiovascular diseases, improving the quality of life of the elderly population. However, additional research with more volunteers and over longer periods is needed to consolidate the results.