What if a natural compound could help your body move more freely, calm painful inflammation, and even support overall brain health?
That’s the question driving PhD candidate, Cheng Yang at the University of Tasmania, who is investigating fucoidan, an extract from common brown seaweeds.
Fucoidan is a sulphated polysaccharide, a type of complex sugar, naturally found in edible brown seaweeds. Because it has been shown to influence immune pathways, oxidative stress, and gut–brain signalling, fucoidan has emerged as an intriguing candidate for conditions where metabolism and inflammation are tightly linked.
“I’ve always been fascinated by the idea that something natural and safe from the sea could gently help our bodies perform better and stay healthier,” Cheng explains.
The results are promising.
In controlled mice studies, a daily dose of fucoidan extracted from Undaria pinnatifida improved voluntary running distance by 25% and increased the muscle mass by over 10%, without changing overall food intake. Cheng believes this signals better movement and joint health, rather than just weight loss.
At the same time, pro-inflammatory cytokines were reduced, and the composition of gut microbiota shifted towards a more beneficial profile, both indicating improved metabolic health. Proteomic analyses of brain tissue also revealed changes in proteins linked to neuroinflammation and neuronal resilience, consistent with a protective effect on the brain.
Cheng says Tasmania’s coastline and seaweed industry provided his inspiration, “We have this remarkable marine resource in our backyard. Turning it into rigorous, evidence-based health solutions feels both scientifically exciting and locally meaningful.”
“My goal is translation,” Cheng adds. “Fucoidan is already found in foods and supplements. By clarifying how it works, we can move toward more personalised medicine and unlock new health benefits.”
Looking ahead, Cheng is determined to continue his research to refine the seaweed extract for use in early human studies, focussing on exercise performance and gut health. “We’re ready to take the science from the bench to the bedside,” Cheng says. “It’s an exciting time for seaweed science in Tasmania.”
Cover image source: Marinova