Seaweed Health Benefits

Health benefits of sea vegetables

Yes, the beautiful plants, seaweed, have an array of health benefits. These health benefits have gone unknown until now and are taking the natural health arena by storm.

Marine Source Nutraceuticals

By Dr. Zakir Ramazanov, President of National Bioscience Corporation, Warwick, NY

Sea vegetables or Ocean Botanicals offer untapped plethora of health benefits. Much attention has been focused of late on the Asian diet, which appears to contain a wealth of protective health-promoting compounds. An examination of the Asian diet reveals that it is rich in sea vegetables. It should come as no surprise, therefore, that the long recognized traditional health benefits of certain sea vegetables are now being confirmed by modern scientific research.

Seaweed has long been used in the Japanese and Chinese diet. In 600 B.C., Sze Teu wrote in China, “Some algae are a delicacy fit for the most honored guests, even for the King himself.” Some 21 species are used in everyday cooking in Japan, six of them since the eighth century. Seaweed accounts for some 10% of the Japanese diet and seaweed consumption reached an average of 3.5 kg per household in 1973, a 20% increase in 10 years. Most important are nori (Porphyra species), kombu (Laminaria spp.) and wakame (Undaria spp.).

In the West, seaweed is largely regarded as a health food and, although there has been an upsurge of interest in the last 20 years, it is unlikely that sea vegetable consumption will ever be more than a fraction of what it is in Japan. Among U.S. suppliers, all sea vegetables are known under a very general name “Pacific” and/or “Atlantic” kelp, which represents in most cases a “cocktail” of a dozen plant species harvested in the open ocean.

The focus of scientific inquiry has been directed at a sub-group of sea vegetables known as phaeophytes (brown seaweed). Powerful antioxidant activity was recently discovered in certain members of this class and this finding has resulted in an enormous increase in research on sea vegetables’ metabolites and their activity against free radicals. The fruits of this research have shown that certain phaeophytes contain highly active polyphenols called phloroglucinols (1,3,5-trihydroxybenzene) that possess free radicals neutralizing activity.

Recently Japanese scientists discovered that phenolic compounds such as phloroglucinols possess 5 lipoxigenase activity. The products of arachidonic acid metabolism are not tumor promoters themselves, but play an integral part in the underlying mechanism of tumor promotion and 5-lipoxigenase is a key enzyme in the arachidonic cascade. Phytoactives present in brown sea vegetables possess antibacterial activity and phloroglucinol is responsible for this effect. In addition phloroglucinols are moderate MAO inhibitors. This fact could contribute to their strong anti-depressant activity.

Sea Vegetables and Cholesterol
The Japanese have believed for many years that eating seaweed prolongs life. Since many deaths are due to heart disease, which may he linked with high plasma cholesterol levels and hypertension, the effect of seaweed on these physiological values have been investigated. Again, sea vegetables such as Ascophyllum, Cystoseira and Fucus have been shown to lower significantly plasma cholesterol levels (Krotkiewski M., European Patent #90850263.6) and the active compounds have been identified: Fucosterol and the unsaturated fatty acids show hypocholesterolemic activity. This ability to reduce plasma cholesterol levels and to increase serum lipolytic activity may explain their use in the prevention of atherosclerosis. An antihypertensive activity of substances with sodium-binding properties, e.g. a polysaccharide, is obtained from brown seaweed fibers.

Sea Vegetables and Cancer
Certain sea vegetables have long been used in traditional Japanese and Chinese medicine in the natural treatment of cancer. Oxidative processes are involved in both the initiation of carcinogenesis and the promotion of tumor development (Pryor, 1987). Research of recent years provides strong evidence that the sea vegetables Ascophyllum, Cystoseira and Fucus showed antitumoral activity (lC50mg/mL) against leukemia P-388 (Norte et al. 1995).

Based on epidemiological and biological data, consumption of sea vegetables are proposed as an important factor contributing to the relatively low breast cancer rates reported in Japan. It is well known that sea vegetables are the best source of nondigestible fiber, increasing fecal bulk and decreasing bowel transit time; it changes the posthepatic metabolism of sterols; it contains an antibiotic substance that may influence fecal ecology; it contains 1-3 beta glucan, which alters enzymatic activity of fecal flora and it stimulates the host-mediated immune response.

It is suggested that Laminaria may play a role in preventing either the initiation of breast cancer or its promotion by endogenous physiological factors. Among mammary adenocarcinoma tumor-bearing animals, experimental rats had fewer individual adenocarcinomas. There was also an overall 13% reduction in the number of experimental rats with histologically confirmed denocarcinomas (76% among the control rats compared to 63% among the experimental rats). Components of Laminaria, which might account for the observed difference in mammary tumor growth are varied and include the sulfated polysaccharide Fucans or fucoidan.

Fucans, sulfated polysaccharides extracted from brown seaweed, have been shown to have inhibitory effects on cell growth in various experimental models. These findings raise the possibility that brown seaweed may, have clinical value in the prevention of cancer metastasis.

Sea vegetables commonly eaten in Japan inhibit breast carcinogenesis. Anti-mutagenic activities were detected in polysaccharide and non-polysaccharide fractions from the extract of the other edible brown alga, Undaria pinnatifida (wakame in Japanese). These experimental results indicate that the hot water-soluble extract of Larninaria japonica or Undaria pinnatifida contains heterogenous antimutagenic activities against typical genotoxic substances.

The role of seaweed in breast cancer treatment was indirectly implicated at the inception of the low thyroid breast cancer hypothesis. Ancient Egyptians gave seaweed to breast cancer patients (Ebers Papyrus) and suggested that the iodine content in the seaweed was responsible for stimulating the thyroid. This hypothesis has generated many studies over the last 25 years, although none were able to establish a causal link between thyroid dysfunction and subsequent breast cancer. It has been observed that women with breast cancer who also have thyroid dysfunction have a poorer prognosis for both five and ten year survival. The most convincing data arguing against this theory is that as a result of iodized salt, endemic goiter rates have declined in the U.S., while breast cancer mortality rates have not. It is therefore intriguing to consider the alternative explanation -that it was the seaweed rather than the iodine content that lent efficacy to the Egyptian treatment. The existing data are supportive of the idea that sea vegetable consumption as well as terrestrial vegetables might be a protective factor.

Sea Vegetables and HIV
Anti-HIV-active and anti-herpes polysaccharides and polyphenols have been isolated in brown seaweed Fucus vesiculosus and red alga Dumontia. What about green sea vegetables such as Ulva rigida or sea lettuce, an edible alga containing the extraordinary potencies of soluble and insoluble dietary fiber and important minerals, as well as high potencies of vitamins, polysaccharides, chlorophyll and protein? Ulva rigida is a member of the group of green seaweeds Monostroma and Enteromorpha, which are called “annori” in Japanese.

Ulva has been used in salad and soups for many centuries; however, the recent discovery that xylorhamnoglucuronan (Ulvan) and glucuronic acid are major constituents of Ulva dramatically increased interest in this seaweed. Glucuronic acid is a strategically important component of chondroitin (viscosity mucopolysaccharides that act as the flexible connecting matrix between collagen filaments in cartilage to form a polymeric system). To be able to synthesize enough chondroitin, the human body needs glucuronic acid and glucosamine. The lack of one of these components dramatically decreases the chondroitin synthesis.

Russian scientists provided strong evidence that the rate of CI4 chondroitin sulfate synthesis de novo is much higher from I 4C glucuronic acid (Ulva) than from Cl4 chondroitin (Sidorov et al. 1977; Applied Microbiology and Biotechnology). We believe that chondroitin is hydrolyzed before it becomes bioavailable in the body and that the rate of this hydrolysis not so high as to compete with free glucuronic acid (Sidorov et al. 1977). These results are not surprising, since glucuronic acid is an essential constituent of chondroitin. Beside glucuronic acid, Ulva rigida contains high proline and ascorbic acid required for collagen synthesis.

In the process of collagen synthesis two amino acids, proline and hydroxyproline, play a strategically important role. Collagen synthesis is initiated by hydroxylation of proline, which requires the presence of a sufficient amount of proline and ascorbic acid – a source of OH-groups needed to transform proline into hydroxyproline. Ulva rigida provides both proline and ascorbic acid.

Best Way to Get the Benefits of Sea Vegetables
There is no doubt that the best way to ingest Sea Vegetables and Ocean Botanicals are through the use of Body Balance by Life Force International. Supporting each of your core body systems, Body Balance is a powerhouse of liquid nutrition, formulated with SeaNine™, our select blend of nine sea vegetables, and Aloe vera.

Aloe vera alone contains over 75 nutrients and 200 active compounds, including 12 vitamins, 20 minerals, and 18 amino acids. Combined with SeaNine™, our proprietary blend of nine select varieties of nutrient-rich sea vegetables–Body Balance is absolutely loaded with unique whole food nutrition. SeaNine™ provides a broad spectrum of trace minerals and phytonutrients that are more frequently deficient from land-based diets. It’s pleasant tasting, and its liquid form promotes easy absorption.

Why sea vegetables? The mineral riches of the earth that have been washed into the oceans have been reclaimed by sea vegetation. Furthermore, the chemical balance of the human body is similar to that of seawater. The nine varieties of sea vegetables in Body Balance are sustainably harvested from pristine ocean waters around the globe.

The Aloe Vera in Body Balance is carefully harvested under low temperatures to protect the key polysaccharides, grown and processed according to organic standards, and is inner-fillet aloe. The pairing of SeaNine™ vegetables with Aloe is dynamic. Experience what it feels like to finally give your body the nutrients it craves for optimal performance.

Body Balance is made with Stevia, a natural, zero-calorie sweetener that is more than 30 times sweeter than sugar. The Stevia plant is a perennial shrub native to Paraguay and Brazil and has been used as a sweetener by the Guarani Indians for hundreds of years. The body processes Stevia very slowly, which greatly reduces the risk of a sugar high. In addition, Stevia is calorie free, making it popular with dieters. Research suggests that Stevia may be a safe alternative for diabetics, although always consult your doctor before making additions to your diet which may alter blood sugar. Note-We no longer use Carmel coloring, therefore Body Balance will appear slightly lighter than before and you may also notice minor variances in color from season to season. The change does not alter the effectiveness of the other ingredients in Body Balance. It’s the same effective potency as you’ve always enjoyed, but now in the color nature truly intended.

To read more detailed information on Body Balance, click HERE.

Ben & The Balance You Need

Health Disclaimer: These statements have not been evaluated by the FDA. The statements and products are not intended to diagnose, cure, prevent or treat any diseases.

Bibliography
Fujimoto I., Hanai, A. and Oshima, A. Descriptive epidemiology of cancer in Japan: current cancer incidence and survival data. National Cancer Institute Monograph 53: 5-15.1979.

Kagawa, Y. Impact of Westernization on the Japanese. Changes in physique, cancer longevity and centenians. Preventive Medicine7: 205-217.1978.

Katsura, E. and Nakamichi, R. The iodine intake of Japanese. Journal of Japanese Society for Food and Nutrition 12: 37-39.1960.

Kimura, A. and Kuramoto. M. Influences of seaweeds on metabolism of cholesterol and anticoagulant actions of seaweed. Tokushima Journal of Experimental Medicine 21:79-88. 1974.

Michahek, G. Seaweed Resources of the Ocean FAO Fisheries Technical Paper, No. 138: 79-98. 1976.

Moossa, A. R., Price Evans, D. A. and Brewer, A. C. Thyroid status and breast cancer, Annals of the Roval College Surgeons England 53:178-188. 1973.

Morgan, K C., Wright, J. L. C. and Simpson, F J. Review of chemical constituents of the red alga. Palmaria palmata (Dulse). Economic Botany 34(1): 27-8T.1990.

Pratt, R., Mautner, H., Gardner, G. M., Sha, Y and Dufrencoy, J. Report on antibiotic activity of seaweed extracts. Journal of the American Pharmaceutical Association 40 (11): 575-579.1951.

Teas J. The consumption of seaweeds as a protective factor in the etiology of breast cancer, Medical Hypothesis 7,601-613, l98l.

Toyokawa, H. Nutritional status in Japan from the viewpoint of numerical ecology Social Science and Medicine 12(I): 517-524.1978.

Vacca, D. D. and Walsh, R. A. The antibacterial activity of an extract obtained from Ascophyllum nodosum. Journal of the American Pharmaceutical Association 43:24-26. 1954.

Wood, C. G. Seaweed extracts a unique ocean resource. Journal of Chemical Education 51(7): 449-452. 1974. NW

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