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The prevalence of type 2 diabetes has been increasing in Western countries and is strongly related to obesity and physical inactivity [1]. Prospective observational studies and clinical trials have shown that individual nutrients, foods and dietary patterns are of importance in the prevention and management of type 2 diabetes [2]. Seaweed is one of the largest producers of biomass in marine environment and is a rich arsenal of functional ingredients which may possess the potential to prevent type 2 diabetes [3]. As reviewed by Holdt and Kraan [4], seaweeds contain, e.g., sulphated polysaccharides, carotenoid pigments and phlorotannins, a large group of polyphenols, displaying in vitro antioxidant activity, anti-diabeticand antiinflammatory properties. Several studies have shown, e.g., that seaweed extract inhibits α-amylase and α-glucosidase which are major carbohydrate hydrolysing enzymes in the small intestine [5,6,7]. This is of importance, because one of the therapeutic approaches in treating or preventing type 2 diabetes is to reduce postprandial hyperglycaemia by inhibiting major carbohydrate hydrolysing enzymes [8]. Antidiabetic effects were further confirmed in animal models of diabetes, where seaweed as part of animal food or extracts were successfully given per os or intraperitoneally to improve glucose metabolism in mice, rats and rabbits [9,10,11,12]. In agreement with this experimental evidence, a cross-sectional study found a negative relationship between dietary algae (seaweed) consumption and the risk of type 2 diabetes mellitus in the Korean population [13].

In Vitro and In VivoEffects of Seaweed Extract on Carbohydrate Digestion and Availability