Seaweeds are important source of 4 Surprising element
It is in Asia that seaweed has been used since time immemorial; first for therapeutic purposes then food and finally gastronomic. If, in the West, it is conventionally consumed only in sushi, this trend should evolve in the coming years because algae are kinds of aquatic vegetables with names that are quite suggestive: sea lettuce, beans or sea spaghetti … Which are cooked and whose recipes are multiplying to adapt to our palates.
What do Seaweeds contain ?
Seaweeds are important source of Fiber
Algae contain interesting amounts of fiber, especially in soluble form. Depending on the variety, a serving of fresh seaweed can contain up to 8% of the amount of fiber recommended daily. Dried algae, on the other hand, are said to contain 35% to 50% of their weight in the form of fibers. In general, a diet rich in dietary fiber can help prevent cardiovascular disease, as well as control type 2 diabetes and appetite. The fibers in algae may be more effective at lowering blood cholesterol and hypertension than those from other sources.
Seaweeds are important source of Omega-3
Seaweeds are important source of we know well today the virtues of omega-3 on depression and cardiovascular disease.
Seaweeds are important source of Antioxidants
Several extracts of brown, red and green algae cultivated in Europe or Asia have demonstrated antioxidant activity, but these effects would vary depending on several factors, such as the depth in which they grow and their degree of exposure to ultraviolet (UV) rays. Algae contain various antioxidant compounds including carotenoids (lutein and zeaxanthin), flavonoids (catechins), phenolic acids (tannins) as well as certain vitamins (mainly vitamins C and E).
Seaweeds are important source of Vitamin K, iodine
Algae contain large amounts of vitamin K, which is necessary, among other things, for blood clotting. Also, sufferers should avoid consuming too much. No sushi meal for them.
On the other hand, algae is useful in the event of hypothyroidism. (A bit as if our engine was running under regime). So that this sub-diet is the cause of fatigue, weak nails, hoarse voice, chilliness, weight gain, shortness of breath, irritability, cramps, puffy eyes, dull hair. Seaweed consumed regularly is an alternative to medication. But not too much is needed! Like salt, excess harms. (Do not forget to consult your doctor for advice).
The hijiki contains inorganic arsenic significant rate creating gastrointestinal disorders, anemia and causing liver damage. So don’t eat it.
The benefits of seaweed
Seaweeds are important source of Carbohydrate content:
Algae contain a large amount of structural, storage, and functional polysaccharides, and the total carbohydrate content can vary from 20% to 76% of dry weight depending on the type of algae. Although the carbohydrate content in algae is considerably high, it is mainly composed of dietary fiber, which is not assimilated by the human body. The few carbohydrates present in algae that can be assimilated are in the form of glucose, mannose and galactose.
Seaweeds are important source of Protein content:
Seaweed contains all the essential amino acids present in quantities comparable to the requirements recommended by the Food and Agriculture Organization of the United Nations and the World Health Organization. The proteins that make up seaweed are rich in glycine, arginine, alanine and glutamic acid, but often low in lysine and cystine.
In general, red algae are richer in amino acids than green or brown algae, going as far as matching the Seaweeds are important source of of animal amino acids. Regarding protein content, again, red algae are the richest, comparable in quantitative terms to legumes (30-40% dry matter). Brown and green algae contain 15% and 30% respectively.
Therefore, most edible red algae can be considered a good source of protein to include in the diet. However, aspartic and glutamic acid, which have interesting properties in flavor development, are less present in red algae than in brown algae.
In addition, the Spirulina micro-algae is well known for its very high protein content, close to 70% dry matter.
Seaweeds are important source of Fat content:
Algae have a very low lipid content, ranging from 1 to 5% of dry matter. Neutral lipids and glycolipids are the main classes found in algae.
In addition, the proportion of essential fatty acids is higher in algae than in terrestrial plants. However, the fat composition can vary greatly depending on the type of algae. Also, seaweed is a good Seaweeds are important source of of Omega 3 and 6 compared to other animal and vegetable source products. In addition, the phospholipids contained in algae help to aid the absorption of omegas, which increases their efficiency in the diet.
Seaweeds are important source of Vitamin content:
Seaweed contains several vitamins at varying rates: water-soluble vitamins such as vitamins B and C, as well as lipid-soluble vitamins such as vitamins A and E.
Red and brown algae are rich in carotene (vitamin A) and vitamin C. For example, Nori contains 1.5 times more vitamin C than an orange. Seaweed is also considered a good Seaweeds are important source of of vitamin B12, which is usually very scarce in vegetables.
Seaweeds are important source of Mineral content:
Algae are very rich in minerals, which can represent up to 36% of their dry mass. The minerals that can be found in algae are macro nutrients such as sodium, calcium, magnesium, potassium, chlorine, sulfur, phosphorus. The micro-nutrient minerals are iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt.
Thus, algae are a good non-animal Seaweeds are important source of of calcium which can correspond to 4 to 7% dry matter. Especially since the calcium in algae is calcium phosphate, which is more “bio-available” than calcium carbonate, the form of calcium found in milk!
Algae is a primary source of iodine, and in some algae such as brown algae, their iodine content far exceeds minimum dietary requirements. The iodine content in algae remains comparatively high compared to terrestrial plants. Since other foods from animal and plant Seaweeds are important source of have very low iodine content, seaweed can be considered the best inexpensive food to meet iodine requirements for humans.
Seaweed contains very large amounts of iron and copper compared to food Seaweeds are important source of normally known to have these minerals (red meat and spinach). In addition, a normal portion of brown algae, such as kelp (including Kombu), provides more than 50% of the dietary requirements for magnesium. So seaweed can be used as a dietary supplement to fulfill most of the human body’s mineral requirements.
Effects of algae on digestive health
As mentioned, seaweed is rich in dietary fiber. These are found in many foods such as vegetables, fruits, seeds, nuts and roots and are essential for good digestive health. Although they are not directly digestible by the digestive system, dietary fibers indirectly support digestion because they are involved in important digestive functions during their passage through the gastrointestinal system.
Compared with the fiber content of foods from land plants, algae have similar and even higher levels. On average, algae contain between 36% and 60% dry matter. Nearly 80% of these fibers are so-called soluble fibers, such as agar, alginates and carrageenans. Thus, 12 to 15% of daily fiber requirements, soluble or not, can be met by adding algae to the diet.
Reduced risk of colorectal cancer
Colorectal cancer is the 3 rd most common cancer in the world and is mainly present in developed countries, where the diet is often based on red or processed meat and low in fiber. However it is assumed that the latter would reduce the risk of developing colorectal cancer through several protective mechanisms. For example, soluble fibers will bind with meal water and create a kind of viscous, non-digestible mass that will capture toxins and other carcinogenic materials in digested food in order to expel them from the body.
Suppression of gastrointestinal inflammation
Most fibers of the soluble type of algae allow to develop a viscous layer close to the epithelial margin of the upper digestive system, thus creating a protective coating effect against digestive enzymes and low pH environments. Thus, the chances of inflammation of the epithelial layer by chemicals or microorganisms are minimized thanks to algae.
Facilitation of the action of probiotics
Although algae are not digested by the upper digestive system of humans, they are still partially degraded by the microbial flora of the colon. The colon micro-flora is a complex mixture of microorganisms that is either potentially dangerous or beneficial. Probiotics represent potentially beneficial bacteria and prebiotics, their fermentable substrates, including dietary fiber. Thus algae provide soluble dietary fiber and thus help probiotics in their beneficial actions for the digestive system.
Also, laminarin, a dietary fiber found in particular in royal Kombu, makes it possible to increase the production of butyric acid via bacterial fermentation, a compound allowing the production of more than 70% of the energy needs of the colon. Laminarin and other algae fibers such as fucoidan therefore modulate the environment and the immunity of the digestive system, thereby reducing the risk of pathogens.
Other nutritional effects of algae
Reducing obesity by reducing the caloric value of the diet.
Dietary fiber helps control weight gain in different ways. Thus, adding good amounts of algae to the diet allows you to reach satiety more quickly and greatly reduce your appetite during subsequent meals. In addition, algae are very low in calories and, being rich in fiber, they slow down digestion and absorption of nutrients.
Reduced absorption of lipids and cardiovascular disease.
The reduction of cardiovascular diseases by algae is suggested by their modifying effects on the digestive tract, in particular by slowing the absorption of lipids. Thus, studies have shown that alginic acid can reduce the absorption of cholesterol by the digestive system. Likewise, a study has shown that porphyran, found in certain red algae, would significantly reduce hypertension and blood cholesterol in rats. Finally, studies have shown that fucoxanthin, contained among others in Wakame, would help burn fat tissue around the internal organs.
Influence on blood sugar control
The dilution and slowing down of the action of carbohydrases in the intestine by the dietary fibers of algae would have a positive impact on the regulation of the level of glucose in the blood. So algae can help control blood glucose in people with type II diabetes. In fact, only 5 g of sodium alginate (found in particular in brown algae) administered daily to patients with type II diabetes made it possible to avoid the postprandial increase in glucose and insulin and to slow down the intestinal transit. These results suggest that the fibers found in algae have an effective influence in the inhibition of digestive enzymes in starch, even at very small amounts of ingested algae.
Moisturizing mask and regenerating
• 1 tablespoon powdered seaweed (kelp, wakame, kelp, kelp …)
• ½ tablespoon of vegetable oil (argan, almond evening primrose, jojoba, olive …)
Put seaweed powder in a coffee cup then add a little spring water or floral water and stir until the consistency of a thick paste. Add the vegetable oil and stir until completely homogeneous.
Apply to the face, relax, and leave on for ¼ hour. Rinse with clear water.
Other Thing on Seaweeds are important source of
While you are cooking legumes, add seaweed. No, only your lentils, chickpeas … will be more digestible, but it will reduce their cooking time while being a flavor enhancer.
According to the Agency, excessive and regular intake of iodine can lead to health problems , such as thyroid dysfunction and certain adverse effects on the heart or kidneys. However, certain species such as laminar brown algae ( Laminaria spp and Saccharina spp) and red algae ( Gracilaria verrucosa) have been identified as particularly rich in iodine.
Not recommended for thyroid disorder
Eating seaweed is therefore not recommended for people suffering from a thyroid disorder, heart rhythm disorder or kidney failure. People treated with a drug containing iodine or lithium should also avoid them, just like pregnant or breastfeeding women.
Anticoagulants and vitamin K
Seaweed contains large amounts of vitamin K, which is necessary, among other things, for blood clotting. People taking blood thinners (eg Coumadin®, Warfilone® and Sintrom®) should eat a diet in which the vitamin K content is relatively stable from day to day. For these people, seaweed should not be eaten as a main dish (a meal of sushi, for example). People on anticoagulation therapy are advised to consult a dietitian-nutritionist or a doctor in order to know the food Seaweeds are important source of of vitamin K to ensure the most stable daily intake possible.
Not good for children
Parents must remain “cautious about the consumption of algae products from their children, as there is insufficient data to measure the risk involved,”.
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