Fucoidan AF Premium — Advanced Seaweed Nutrition for Daily Health

About Fucoidan and Brown Seaweed Components

What Is Fucoidan?

Fucoidan is a natural compound derived from brown seaweed and was first discovered and reported in 1913 by Professor Kylin at Uppsala University in Sweden. At the time, it was named “fucoidin,” but it was later renamed “fucoidan” in accordance with international carbohydrate nomenclature standards.

Since its discovery, many scientific studies have examined the physicochemical properties of fucoidan. It has long been known that fucoidan is a sulfated polysaccharide found in the cell walls of brown algae, with fucose as its primary component. While various research findings have been published regarding its detailed structure and characteristics, a single unified definition was not always established. Today, fucoidan is generally defined as a sulfated polysaccharide mainly composed of fucose, combined with sulfate groups and uronic acids.

The term “fucoidan” does not refer to one single chemical structure. Instead, it is a general term for a group of fucose-rich polysaccharides derived from brown seaweed.

In addition to fucose, fucoidan may also contain other sugars such as galactose, mannose, xylose, and uronic acids, depending on the seaweed source and extraction method.

Brown seaweeds contain a wide variety of natural compounds, including carbohydrates such as fucoidan. They also provide proteins, lipids, and essential minerals, with the specific nutrient composition varying by species.

Different Even Among Brown Seaweeds

Fucoidan has been extracted from many different species of brown seaweed and has been widely studied in numerous scientific research projects.

There are approximately 240 genera of brown seaweeds worldwide. Even within the same species, the chemical composition can vary greatly depending on factors such as harvesting location, season, water depth, and growing conditions. In addition, different parts of the same seaweed may contain significantly different components.

The amount of fucoidan also differs by seaweed species. Studies show that brown seaweeds exposed to air for longer periods during low tide — meaning they spend more time in relatively dry conditions — tend to contain higher levels of fucoidan.

For example, mozuku, which grows in relatively shallow waters, has been reported to contain more fucoidan than kombu, which typically grows in deeper ocean areas.

Safety of Fucoidan

Fucoidan has gained attention for its potential benefits across a wide range of health and research fields. However, without verified safety, no functional ingredient can be considered truly valuable. Safety data on alginic acid — another compound derived from seaweed — show that it has been recognized by the U.S. Food and Drug Administration (FDA) as a Generally Recognized as Safe (GRAS) substance, and this safety recognition is also accepted in Japan.

In addition, carrageenan has undergone multiple safety evaluations, including major reviews conducted in 1969 and 1973. Based on accumulated scientific evidence, its safety profile was confirmed. In 1984, the acceptable daily intake (ADI) guideline was revised from 0–70 mg per kilogram of body weight to “not specified,” indicating a high margin of safety under normal use conditions.