Antioxidant marine products in cancer chemoprevention

Oxidative stress resulting from excessive reactive oxygen/nitrogen/electrophilic species (ROS/RNS/RES) can lead to diseases such as cancer. The health benefits of dietary fruits and vegetables with antioxidant potential have received a great deal of attention. On the other hand, marine botanicals have been less well characterized and still remain as terra incognita.

In some parts of the world, appreciable quantities of seaweeds are consumed on a daily basis. Along with current globalization, cuisines using seaweeds are now being used throughout the world, sometimes considered as healthy delicacies. Thus, it is relevant to explore the medicinal and pharmacological properties of seaweeds, as well as the health ramifications of this dietary practice.

We currently review the antioxidant potential of seaweed components such as sulfated polysaccharides, phenolic compounds (phlorotannins and bromophenols), and fucoxanthins. In addition to seaweeds, the chemistry and antioxidant activities of some marine fungi and bacteria are described. Since antioxidants are considered promising cancer chemopreventive agents, the in vitro, in vivo, and clinical aspects of antioxidant marine products are presented, and potential implications are discussed.

Although some data suggest that health benefits are derived from the consumption of marine natural products, further epidemiological or clinical studies are needed to strengthen these observations. In addition, many studies have demonstrated the antioxidant effects of seaweeds with in vitro models, but further characterization of bioavailability is necessary to suggest the significance of these responses. It is also important to define the safety of some seaweeds containing inorganic arsenics.