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Antioxidant and Anticancer Activities of Selected Persian Gulf Algae
Published by Association of Clinical Biochemists of India, this study investigated the relationship between compounds from algal extraction and its functional use for anticancer ability. In this experiment, the study tested three kind of algae (brown, red, green) from Persian Gulf by measuring their total phenolic content, antioxidant activity and its potential interaction after exposing to five human cancer cells. The result shows that brown algae has the highest phenolic content while red algae has the highest antioxidant activity compared to other algae. In terms of anticancer mechanism, G. corticata methanol extract (GCME) from brown algae has turned out to be the most effective in apoptosis induction in one of human cancer cells called MCF-7 (Human Breast Cancer Cell) which is both dose dependent and time dependent. Thus, this discovery regarding functional anticancer compound greatly supports the potential use of adding component as medical drugs or functional food into a commercial market for preventing and helping chronic disease. That provides opportunity to trend toward functional food in the food industry.

Anticancer compounds from marine macroalgae and their application as medicinal foods
Published by Advances in Food and Nutrition Research, this is a tertiary source that compiles the current research regarding bioactive compound in marine algae and the general trend toward development of dietary medicine using elements from natural world without any toxic compounds as side effect. Plants are one major source that has a long history of been extracted and used for treating variety of diseases. Among the plants, the marine algae has stand out due to the fact that its unique metabolites to survive in the vulnerable marine system without defense system like human. To be specific, various research experiment on potential anticancer agents in algae like sulfated polysaccharides from fucoidans and carrageenan, phlorotannins and carotenoids have been documented to show a link to anti-tumor ability. This source also calls for further exploration of metabolic compound in various sea algae and the possibility of conducting clinical trials regarding those anticancer compound to prove its clinical value and possibility of using it in medical or food field. This source would serve as a general guideline when looking into sea algae's functional compound.

Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases
This literature review conducted by Teagasc Food Research Centre Moorepark in Ireland and published on Marine Drug shows that algal sulfated polysaccharides, among one of marine based polysaccharides have been uncovered to have anticancer ability in additional to other functional properties like gut micro ecology, antioxidant and other chronic diseases. This is consistent and an expansion of the above 2nd source regarding discovery of algal sulfated polysaccharides. In addition to anticancer property, it also uncovers other functional use of algae compound in tackling human chronic diseases like cardiovascular related disease by lowering cholesterol and countering hypertensive effect. In addition, the review links the finding to practical use by emphasizing algae's wide availability and cost-effectiveness.

Anticancer and cancer preventive compounds from edible marine organisms
This review shows that Asian countries have a long history of using bioactive compounds from marine organism as folk medicine to treat disease in addition to the seafood consumption thus leading to intensive research done on fish and other marine organisms to discover the myth. It puts an emphasis on importance of dietary intake on influencing chronic diseases. In this review, a variety of seafood has been analyzed for its functional use in addition to its nutritional value and tastiness that include fish, mollusks,sea cucumbers and marine algae.

Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or 'hybrid' meat
Found from PsycINFO and published by Food Quality And Preference, this study shows that authentic and environmental friendly sources of proteins including seaweed are a potential trend to change people's diet from a questionnaire in Netherlands with sample size of 1083 by Food Choice Motives (FCM). Thus, this evidence supports consumers' acceptability and willingness to consume seaweed as ingredients for functional food. The strength of the article is that it provides psychological point and people's food choice of view to research topic of seaweed as functional food. It is an empirical and quantitative study that is from a peer review journal so the study is reliable. However, there are several weakness of this source. First, the study design only includes region of Netherlands so it might be applied to other areas and countries and thus is not representative. Second, questionnaire might not capture other consumer data and preferential opinions on its application in food. In all, this source support seaweed's use as a functional food in food industry for its consumer acceptability and its characteristics of environmental friendly.

Social Stratification and Food: Analyses of Effects on Health
Found from Sociology Source Ultimate and published by Sociological Theory & Methods, this paper shows that with rising social stratification,people's diet would incorporate more of vegetables and seaweed which ultimately increases their subjective health and education of health. That causes widening inequality between different social stratification. Thus, this evidence in part supports the view that consumption of seaweed would support subjective health and people's preference toward seaweed would increase as their social stratification increase. The strength of this article is that it has large sample size of more than 800 participants and incorporates different side of nutritional issue and health without direly considering its functional effect. The weakness of this source include that it is not representative as a Japanese food& diet study only. Also, in terms of study design, the response rate is below 70%, thus might reflect the comprehensive message of the relation between seaweed and social stratification. In all, on one hand, this source can support seaweed's use as a functional food due to its subjective health for those with rising social stratification and increasing diet of seaweed. On the other hand, this source can refute seaweed's use as a functional food because it would increase the inequality gap between different social stratification by providing more food options of seaweed to the market which is more likely to be consumed by high social stratification.

Seaweed production: overview of the global state of exploitation, farming and emerging research activity
Found from Agricola and published by European Journal of Phycology, this journal article provides analysis over uses, production trends, economic analysis, sustainable biomass, environmental risk of seaweed in recent fashion. This source provide a general background requirement and chanllenges of seaweed farming in order to meet global consumption and usage. That means in order to use seaweed as a functional food and to penetrate the functional food market, people need to consider its production and risks associate with it including climate change, pathogens, and grazers. The strength of this source is that it is a comprehensive review includes fields of aquaculture, economy, fisheries, environment and so on. The weakness of this source include its lack of depth in terms of founding result and its credibility. Since it is published by European Journal of Phycology, it has no authority on the science part (ecosystem, farming techniques) of study. In all, this source can be used to qualify the research on seaweed's use as a functional food since it is important to figure out how to support the globe with enough amount of seaweed for different uses.

Metals in edible seaweed
Found from Agricola and published by Chemosphere, this journal article analyzed concentration levels of 20 metals in variety of edible seaweeds from Asia and EU. The results show difference between seaweed with conventional cultivation and organic cultivation and seaweed consumption that take in Al, Cd and Pb won't raise serious health concerns while other toxic metals and traces should be taken into account and monitored. The strength of this source is that it is scientific result using techniques like inductively coupled plasma optical emission spectrometry (ICP-OES) and food analysis. It is also inclusive with variety of seaweeds from different locations. However, the weakness of this source is that primary source is not enough to draw conclusion on metal traces' influence on human health and more similar studies should be searched and compared with results from this paper. In all, it can be used to qualify the research on seaweed's use as a functional food by mentioning the potential metals and traces in edible seaweed and its effect on human health.