INTRODUCTION
Seaweed, a generic name addressing macroalgae, are simple organisms having unique properties, as shown by scientific literature on their active ingredients and by epidemiological data taken from population that usuallyeats seaweed. In Asia seaweeds have been consumed as a vegetablesince the beginning of time while in western countries they are attracting more and more interest as food and food supplement ingredient thanks toseveral positive scientific evidences supporting the claims associated with the regular use of seaweed. The beneficial effect of seaweed on human health appear to derive from the presence of fibres, proteins, minerals aswell as substance with antioxidant properties, including carotenoids, polyphenols, vitamins, polyunsatured fatty acids and fibre.