Brown Seaweed and Cancer: How Seagreens Supports Nutritional Health

Brown seaweeds are more than just a healthy addition to your diet—they contain powerful natural compounds that have been studied for their potential anticancer effects. Two key components stand out: polysaccharides (particularly fucoidan) and iodine.

Over the past 20 years, international research has explored these compounds. Studies suggest that fucoidan can inhibit tumor growth and even reduce the ability of cancer-forming cells to stick and spread. Iodine, another abundant component in brown seaweeds, has been examined for its potential role in cancer prevention and support during treatment.

Interestingly, populations in Japan, where brown seaweed is a regular part of the diet, show lower rates of breast cancer. Research indicates that brown seaweed may positively influence estrogen metabolism, which could help reduce cancer risk, especially in postmenopausal women.

Seagreens® products, which contain these bioactive compounds, are widely used in nutritional support programs in the UK, North America, and other regions. Research at Newcastle University in 2012 also found Seagreens® to have high levels of antioxidants, which help neutralize free radicals in the body.

A high antioxidant tea and tonic using Seagreens® Pelvetia species, lemons and ginger, were devised by Dr Jane Jamieson in Edinburgh, for use in cancer management.
Whilst regulations limit specific treatment claims, the research suggests that regular intake of high-quality seaweed can be a valuable nutritional support during all forms of treatment.

Rewritten for Australian audiences from an article by Simon Ranger of Seagreens UK.

Full studies and publications, including the Teas breast cancer study, are available by contacting me at liz@seaperia.com.au