These include cardiovascular disease, inflammatory such as Alz conditions, and neurodegenerative disease heimer's disease, mutations and cancer. Furthermore, interest in employing antioxidants from natural sources to in crease shelf life of foods is considerably enhanced by consumer preference for natural ingredients and con- cerns about the toxic effects of synthetic antioxidants There are publications about the antioxidant activity of seaweeds. Though these studies are mainly confined to non-edible seaweeds, Jiménez Escrig, Jiménez-Jiménez,