Seaweed-derived bioactives and nutrition: Emerging functional strategies for cardiovascular disease prevention

Seaweeds, a form of marine macroalgae, possess a lengthy history of application in both edible and traditional medical treatment of a range of diseases. They are notable for their rich nutritional profile, including a range of phytochemicals that act as antioxidants, minerals, vitamins, vital amino acids, as well as dietary fibers. Potential bioactive compounds obtained from seaweed, including fucoidan, sulfated polysaccharides, polyphenols, sterols, fucoxanthin, even omega-3 fatty acid, have been attracting a lot of interest. These bioactive compounds help to lowering low-density lipoprotein (LDL), cholesterol, risk of atherosclerosis, hypertension, prevention and management of cardiovascular diseases (CVDs). Based on recent data from 2019, 523 million people were affected globally by CVD, and this caused 18.6 million fatalities. This number is predicted to increase 24 million by 2030 worldwide. In this review, epidemiological studies supporting the cardiovascular benefits of seaweed consumption are discussed, alongside the challenges and considerations for their incorporation into functional foods and nutraceuticals. Overall, this review emphasizes the significant potential of seaweeds as sustainable sources of functional ingredients for cardiovascular health promotion and identifies key areas for future research. • An Overview of Nutritional and Economic Importance of Seaweed's. • Application of Seaweeds in CVD Prevention. • Seaweed-Derived Bioactive Molecules with Potential to Prevent CVD • Specific Inhibitors of Coagulation Pathway