農業部水產試驗所全球資訊網

食用海藻，包括Phaeophyta (褐藻)，Chlorophyta(綠藻)和Rhodophyta(紅藻)在飲食上都有相當長的歷史，尤其日本、韓國及許多亞洲國家。研究結果指出，長期食用海藻會降低罹患癌症及許多疾病的風險，且海藻中富有多種活性物質，例如：抗氧化、抗菌、降低膽固醇、增加膳食纖維、提高免疫力及調節身體酸鹼值等，其潛在價值相當高。本研究利用腸石髮(Enteromorpha intestinalis)、海菜(Monostorma nitidum)、石蓴(Ulva lactuca)、波狀網翼藻(Dictyopteris undulate)、中國半葉馬尾藻(Sargassum hemiphyllum var. chinense)、凹頂藻(Laurencia intermedia)及紫菜(Porphyra dentate)等七種海藻，利用不同方法萃取其機能性成份，並比較其總醣、總酚含量及抗氧化活性，並利用製造機能性飲品，以提高海藻之經濟價值，期待開發之海藻產品能幫助促進國民健康，減少疾病之產生。

研究報告摘要(英) Edible seaweeds, including Phaeophyta (brown seaweeds), Chlorophyta (green seaweeds) and Rhodophyta (red seaweeds), traditionally have been consumed as food sources especially in Japan, Korea, China, Taiwan and other Asian regions. Numerous literatures indicated that consumption of seaweeds over a long period of time might result in reducing latent pathological changes by physiological imperfection, bacteria or virus infection as well as cancers aggression. It has been proved that seaweeds enclose many bio-active components such as antioxidants, antibacterial agents, cholesterol regulators and dairy fibers which they lead to many bio-beneficial effects to humans including immunity enhancement and optimum pH balance within body. Objectives of this project are manufactured seaweed vinegars and seaweed drinks to raise economical profits of seaweeds in Penghu region. Proximate constituents, bio-active components and bio-activity effects also are investigated in this study. It could be expected that national health conditions and infirmity possibility could be improved as seaweed products have been well explored.