By Rjay Zuriaga Castor
A study by the Iloilo Science and Technology University (ISAT U) is breaking ground in the wine industry and boosting coastal economies by investigating the health benefits of wines made from seaweed.
The ongoing research focuses on the potential benefits and safety of wines produced from brown, green, and red seaweed varieties.
“Seaweeds are abundant but underutilized in the Philippines. There are around 1,100 identified seaweed species in the country, 112 of which can be found in Panay Island. However, only four species are commercially valued,” said project leader Hilario Taberna Jr.
Seaweed samples for the study were sourced from farms in Barangay Malangabang, Concepcion, and Barangay Tiabas, San Dionisio.
Taberna highlighted the nutritional richness of seaweed, which contains bioactive compounds, vitamins, and minerals. He described it as a “medicinal food” of the 21st century and a unique alternative to traditional fruit-based wines.
The study applies advanced fermentation techniques to enhance these beneficial compounds in the wine.
Early findings indicate that seaweed wines have significantly higher phenolic content and antioxidant capacity compared to commercial red and fruit wines.
“Wines rich in phenolic compounds exhibit powerful antioxidant activity. Antioxidants play a crucial role in disease prevention, including cancer, tumor suppression, and heart disease,” Taberna said.
The research team is conducting toxicity testing and nutritional evaluations to ensure the safety and quality of the product.
Taberna also shared plans to establish micro seaweed wineries in coastal communities, particularly in the areas where seaweed samples were collected.
