ABSTRACT
This chapter discusses edible seaweed types in Korea and their bioactive effects, such as anticancer, anti-inflammatory, antioxidant, and antidiabetic properties. It aims to increase consumption of seaweed as functional materials in the near future, not only in Asia but also in the rest of the world. Seaweed can be classified into three major groups according to the seaweed's appearance: green seaweed, brown seaweed, and red seaweed. Seaweed has been used as human food since ancient times. This use has been traced back to the sixth century in China and fourth century in Japan. Especially, ancient Korean, Chinese, and Japanese people who lived near coastal areas highly preferred consuming seaweed as a main or side dish, or as a soup Fucoidans in brown seaweed represent a class of fucose-enriched sulfated polysaccharides found in brown seaweed cell walls with interesting bioactive properties such as antioxidant, anticancer, anticoagulant, and immunity modulation.
