Why Seaweed

Dried seaweed. Most of the seaweed is sold in dehydrated form to enhance shelf-life, as flakes, leaves, granules, sheets, or powder. Easy to use and to store. Fresh seaweed will last only one day and in the refrigerator a couple of weeks, dried up to 10% of moisture up to many years. However you have to be careful not to let it come in contact with moist air because it will absorb moisture from the air. Use for soups, salads, various dishes, casseroles, stew, or stir-fried with veggies. It may also be eaten with cereals and grains like rice, bread, and pasta. You can buy it onbline of many places.

The interest in it as a functional food, both freshwater and marine algal products with their promotional health effects, is increasing in regions where algae were considered as rather exotic food. Increased attention about algae as an abundant source of many nutrients and dietary fiber from the nutrition point of view, as well as from the scientific approaches to explore new nutraceuticals and pharmaceuticals, is based on the presence of many bioactive compounds including polysaccharides in algal matter.

 Diverse chemical composition of dietary fiber polysaccharides is responsible for their different physic-chemical properties, such as their ability to be fermented by the human colonic microbiota resulted in health benefit effects.

Fundamental seaweed polysaccharides are as such presented by alginates, agars, carrageenans, ulvanes, and fucoidans, which are widely used in the food and also the pharmaceutical industry and in other branches of industry. Moreover, freshwater algae and seaweed polysaccharides have emerged as an important source of bioactive natural compounds which are responsible for their possible physiological effects. Especially, sulfate polysaccharides exhibit immunomodulatory, antitumor, antithrombotic, anticoagulant, anti-mutagenic, anti-inflammatory, antimicrobial, and antiviral activities including anti-HIV infection,herpes, and hepatitis viruses.

Generally, biological activity of sulfate polysaccharides is related to their different composition and mainly to the extent of the sulfation of their molecules.

Again significant attention has been recently focused on the use of both freshwater algae and seaweed for developing functional food by reason of a great variety of nutrients that are essential for human health.