Seaweed

 

 

 

Benefits of seaweed/properties

Seaweed has both nutritional and medical value

MENU:

 

Food supplements
Food detoxification
Body detoxification
Liquid formulations
Pet food supplements
Seaweed bath
Health
Ageing
Seaweed
cosmetics
Bulk, retail, wholesale
Cosmetic ingredients
Price list
Links
Contact

Seaweed contains more than 60 active marine ingredients, mineral salts, oligo elements, vitamins, protein and fiber. All the sea’s minerals substances are concentrated in seaweed cells. Similar to a tiny chemical manufacturing plant. Each variety of seaweed possesses its own individual cocktail of elements, so it is essential to choose the appropriate seaweed for the required function.

 

The deeper the seaweed live the darker there color will become.  Long wavelengths (red and infrared) are absorbed in the top meters of water, the very short wavelengths (ultraviolet) of the light can penetrating much deeper and  below 10 m it is mainly blue-green.

 

Most seaweeds are divided into three groups according to their color. With the difference in color different chemical compositions appear. 

The green seaweeds (division Chlorophyta).

 

Will grow near the surface ( inhabit the shallowest zones) Chlorophyll, which is contained in algae, is very important. Algae are the highest known source of chlorophyll that is vital for rapid assimilation of amino acids. Eating high chlorophyll foods helps production of vitamin E in the body.  Low in mineral but high in iron.

Insoluble fibers, cellulose, xylans and mannans. Soluble fibers, hetero-complex. Charged/neutrals. Storage, starch.

 

The browns (Phaeophyta) are usually found in the mid-intertidal and subtidal zones.

 

Kelp/sugar kelp/fucus.

Fucus, Ascophyllum, Laminaria  are thought to act as blood anti-coagulants, although they are currently only extracted on a small scale. Another compound, Laminarin, may be put to a similar use, and the fucans, a group of chemicals first isolated from members of the Fucaceae, are a further possibility for use as anti-inflammatory Particularly, according to a 1999 study published in the Journal of Agricultural and Food Chemistry by researchers at Kochi Women’s University in Japan,Very rich in iodium and other minerals. Used for weight loss and to stimulate activities,digestion and the immune system..

Other healthful attributes, for example, brown seaweed containing 10 percent f iber was shown by researchers at Japan’s KyotoUniversity to lower blood pressure and to reduce the risk of stroke in animals predisposed to cardiovascular problems. Weight loss.  One study, featured in a 1986 supplemental issue office Journal of Hypertension, indicated alginic acid, a compound found in seaweed fiber, probably had something to do with the heart-healthy effects. Natural detoxification.

Two wholesome brown kelps that are popular among Japanese diners are kombu and arame. Kombu (sometimes konbu) is typically sun-dried and used as a flavoring in f soups and rice or it may be pickled n and used as a condiment

Insoluble fibers, cellulose. Soluble fibers, alginate, fucoidan. Storage, lamerian. Low Mol.Weight, mannitol

 

The reds (Rhodophyta) inhabit the lower zones.

 

Dulse/dillisk Another B-vitamin-laden seaweed, purple laver proved to elevate vitamin [B.sub.12] levels in deficient rats, as noted by researchers in Sakai, Japan, who published their findings in 2001 in the British Journal of Nutrition. They estimated purple laver contains five types of biologically active vitamin Bp compounds, as well as a whopping 54.5-58.6 micrograms (mcg) of vitamin [B.sub.12] per 100 grams of dry weight.  Nori is “the most excellent source of vitamin [B.sub.12] among edible seaweeds, especially for strict vegetarians.”

dulse have been pinpointed as rich sources of protein and iron, although dulse may hot be easily digested. Because the protein from dulse was poorly digested in some studies, researchers at the Laboratory of Cellular and Molecular Pathology in Nutrition at Vandoeuvre les Nancy in France treated it with a fermentation process, learning that by degrading the plant’s insoluble fibers, digestibility was improved. The researchers reported their findings in the October 2003 issue of the German food journal Die Nahrung. Aside from its digestibility, dulse is recognized for a strong briny flavor and is most commonly used in soups or as a condiment. When dried, dulse can also be used as a thickening agent in processed foods, including salad dressings and ice cream.

Nori:In addition to being used in sushi, nori can add a tangy-sweet flavor to salads and soups-as well as a healthful dollop of protein, calcium, iron and vitamins.

Benefits: Anemia, formation of red blood cells, and helps in the utilization of iron, proper digestion, absorption of foods, the synthesis of protein, and the metabolism of carbohydrates and fats, cell formation and cellular longevity, prevents nerve damage, maintains fertility.

Insoluble fiber, cellulose, Xylans,mannans. Soluble fibers, agar, carrageenans, carragars, sulfated Xylan. Others. Storage. Floridean starch. Low Mol Weight, floridoside, iso-floridoside, sorbitol.

 

   Home

 Price List