{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T09:13:44Z","timestamp":1790846024958,"version":"4.1.0"},"reference-count":158,"publisher":"Oxford University Press (OUP)","issue":"7","license":[{"start":{"date-parts":[[2020,12,22]],"date-time":"2020-12-22T00:00:00Z","timestamp":1608595200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021,6,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>The coronavirus disease 2019 (COVID-19) pandemic in Japan is not as disastrous as it is in other Western countries, possibly because of certain lifestyle factors. One such factor might be the seaweed-rich diet commonly consumed in Japan. COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which binds to angiotensin-converting enzyme 2 (ACE2) on the cell surface and downregulates ACE2, likely elevating the ratio of angiotensin-converting enzyme (ACE) to ACE2. The overreaction of the immune system, combined with the cytokine storm and ACE dominance, is purported to cause the condition of COVID-19 patients to deteriorate rapidly. Dietary seaweeds contain numerous components, including ACE inhibitory peptides, soluble dietary fibers (eg, fucoidan, porphyran), omega-3 fatty acids, fucoxanthin, fucosterol, vitamins D3 and B12, and phlorotannins. These components exert antioxidant, anti-inflammatory, and antiviral effects directly as well as indirectly through prebiotic effects. It is possible that ACE inhibitory components could minimize the ACE dominance caused by SARS-CoV-2 infection. Thus, dietary seaweeds might confer protection against COVID-19 through multiple mechanisms. Overconsumption of seaweeds should be avoided, however, as seaweeds contain high levels of iodine.<\/jats:p>","DOI":"10.1093\/nutrit\/nuaa126","type":"journal-article","created":{"date-parts":[[2020,10,8]],"date-time":"2020-10-08T03:45:39Z","timestamp":1602128739000},"page":"814-823","source":"Crossref","is-referenced-by-count":35,"title":["Potential benefits of dietary seaweeds as protection against COVID-19"],"prefix":"10.1093","volume":"79","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9627-9442","authenticated-orcid":false,"given":"Kenichi","family":"Tamama","sequence":"first","affiliation":[{"name":"Department of Pathology, University of Pittsburgh School of Medicine, Pittsburgh, Pennsylvania, USA"},{"name":"Clinical Laboratories, University of Pittsburgh Medical Center Presbyterian Hospital, Pittsburgh, Pennsylvania, USA"},{"name":"McGowan Institute for Regenerative Medicine, University of Pittsburgh, Pittsburgh, Pennsylvania, USA"},{"name":"Clinical Laboratory, UMPC Children's Hospital of Pittsburgh, Pittsburgh, Pennsylvania, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2020,12,22]]},"reference":[{"key":"2021060907575055300_nuaa126-B1"},{"key":"2021060907575055300_nuaa126-B2","doi-asserted-by":"crossref","first-page":"1239","DOI":"10.1001\/jama.2020.2648","article-title":"Characteristics of and important lessons from the coronavirus disease 2019 (COVID-19) outbreak in China: summary of a report of 72\u2005314 cases from the Chinese Center for Disease Control and Prevention","volume":"323","author":"Wu","year":"2020","journal-title":"JAMA"},{"key":"2021060907575055300_nuaa126-B3","doi-asserted-by":"crossref","first-page":"m1625","DOI":"10.1136\/bmj.m1625","article-title":"Covid-19: how Japan squandered its early jump on the pandemic","volume":"369","author":"Hayasaki","year":"2020","journal-title":"BMJ."},{"key":"2021060907575055300_nuaa126-B4","first-page":"1962","article-title":"The practice of wearing surgical masks during the COVID-19 pandemic","volume":"26","author":"Cho-Han","year":"2020","journal-title":"Emerg Infect Dis"},{"key":"2021060907575055300_nuaa126-B5","doi-asserted-by":"crossref","first-page":"1583","DOI":"10.3201\/eid2607.200885","article-title":"Aerosol and surface distribution of severe acute respiratory syndrome coronavirus 2 in hospital wards, Wuhan, China, 2020","volume":"26","author":"Zhen-Dong","year":"2020","journal-title":"Emerg Infect Dis"},{"key":"2021060907575055300_nuaa126-B6","volume-title":"Production, Trade and Utilization of Seaweeds and Seaweed Products","author":"Naylor","year":"1976"},{"key":"2021060907575055300_nuaa126-B7","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1111\/nure.12091","article-title":"Seaweed and human health","volume":"72","author":"Brown","year":"2014","journal-title":"Nutr Rev."},{"key":"2021060907575055300_nuaa126-B8","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1093\/nutrit\/nuy066","article-title":"Risks and benefits of consuming edible seaweeds","volume":"77","author":"Cherry","year":"2019","journal-title":"Nutr Rev"},{"key":"2021060907575055300_nuaa126-B9","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1111\/j.1753-4887.2007.tb00278.x","article-title":"Nutritional value of edible seaweeds","volume":"65","author":"MacArtain","year":"2007","journal-title":"Nut Rev."},{"key":"2021060907575055300_nuaa126-B10","doi-asserted-by":"crossref","first-page":"1875","DOI":"10.1007\/s10811-020-02143-y","article-title":"The COVID 19 novel coronavirus pandemic 2020: seaweeds to the rescue? 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