Marine bio-actives have been found in algae and studied for their potential abilities to reduce the incidence of chronic disorders. In Asia, people eat a lot of seaweeds in soup, salad or as sushi. One of them, a brown sea vegetable, nori or hijiki, is used as a wrap. At Sushi Taro, you may be able to begin a culinary adventure by tasting Japanese cuisine, without white rice. The restaurant is located at 1503 17th Street NW, Washington DC.
Brown seaweeds: Studies show that specific algae’s may be useful for the treatment of obesity and diabetes. Seaweeds contain marine carotenoids which have very strong antioxidant effects helping to get rid of free radicals.
- Ascophyllum nodosum.
The brown seaweed contains powerful antioxidants and antihyperglycemia activities.
- Wakame or Undaria pinnatifida.
Served in soups and salads, the edible brown alga is rich in a characteristic carotenoid called fucoxanthin, the yellow pigments. Study shows that it has anti-diabetic effects. On top of all that the compound improves insulin resistance and decreases blood glucose.
Diabetics suffer from vascular disorders because of insulin’s negative action on the arteries and heart. Fucoidan, a sulfated polysaccharide extracted from brown seaweed has been studied as potential treatment for myocardial ischemic patients.