# Seareed Exhibits Therapeutic Properties against Chronic Diseases: An Overview
## 1 Introduction  
Numerous scientific articles have been published on functional foods with putative beneficial health properties. The term \"functional food\" was coined as a result of widespread interest in specific foods that may promote health [1]. These properties are due to the ability of a food item to lower the risk of chronic diseases and help manage such diseases, thereby improving quality of life [1, 2]. According to a global analysis of new functional food categories, products focused on digestive health capture the interest of a broader audience than products with a narrow focus, such as products targeting specific illnesses [3]. Searwood's or macroalgae are regarded as one of the non-animal foods of the future based on their ability to grow without the need for arable land or freshwater resources, thereby avoiding competition with traditional crops [4, 5, 6]. Currently, seaweeds are particularly appealing because of their high nutrient and bioactive phytochemical content [7]. The active components of seaweed, such as sulfated polysaccharides [8], polyphenols [9], fucosterol [10], fucoxanthin [11], fucoidan [12], phlorotannin [13], and flavonoids [14], maylead to the development of novel drugs and functional foods, or nutraceuticals that may be used as a natural alternative to commercial synthetic drugs for certain chronic diseases [15]. In recent years, the food industry has increased the development and marketing of a wide range of functional food products using diverse food sources [16]. Functional food is defined as food containing one or more ingredients that provide health benefits in addition to energy and nutrition [17]. Conventional foods containing bioactive components can also be promoted as having positive health benefits. Some may be fortified or enhanced foods, created specifically to reduce disease risk in a specific group of people [3]. Seaweed has been consumed as a food in Asian countries since ancient times, particularly in China, Japan, and Korea [15]. In China, since 600 BC, seaweed has been served to honored guests, even to the King himself [18]. In Japan, _Sargassum fusiforme_ (Hijiki), _Eisenia bicyclis_ (Arame), _Sacharina japonica_ (Kombu or Haidai), _Undaria pinmattifida_ (Wakame or Quandai-cai), _Ulva pertusa_ (ao-nori) and _Porphyra_ sp. (nori) have been employed in ordinary cooking since the 8 th century. As people from these countries have migrated around the world, this custom has moved with them, so that today there are more countries where seaweed is commonly consumed [19]. Coastal residents in South Asian countries, such as Indonesia, Malaysia, Philippines, Vietnam, and Thailand also eat fresh _Gracilaria_ or _Caulerpa_ seaweed, especially as an ingredient in salads. Some kelp species, such as _Alaria esculent_ and _Himantalia elongate_, are also consumed in European countries. Seaweed has also been used in traditional Eastern medicine owing to its beneficial health effects [20]. In Western countries, seaweed has mostly been used in the food, cosme, and pharmaceutical industries as a source of functional polysaccharides (e.g., agar, carrageenan, and alginates) [21; 22]. However, edible seaweeds are increasingly being consumed in Europe, especially in France; in the United States and South American countries, they are considered to be novel functional foods [15; 21]. Several studies have revealed that dietary habits and traditional culture in consuming seaweed in Asian countries, especially in Japan and Korea, are correlated with a lower incidence of chronic diseases such as cancer, cardiovascular disease, hypertension, osteoporosis, and obesity [6; 23; 24; 25; 26; 27]. Several studies have also revealed that consumption of seaweed can reduce the occurrence of chronic pathologies, including neurodegenerative diseases [28], cardiovascular disease [29], obesity [30], diabetes [14], cancer [31], liver disease [32], osteoporosis [33], and arthritis [34].