A study has found eating more marine plants like seaweed helps lower the risk of developing colorectal cancer by around a third.
A team of researchers at the National Cancer Center in South Korea say they observed the relation between seaweed intake and colorectal cancer.
The results of their study have been published in the latest edition of the European Journal of Nutrition.
Sea kelp and sea mustard, known as "miyeok" in Korean were found to be more effective in reducing the risk of colorectal cancer than seasoned seaweed.
Researchers say marine plants that grow in the seas surrounding Korea are rich in biologically-active substances that help increase the amount of antioxidants within the body.