scholarly journals Sea Vegetables

2018 ◽  
Author(s):  
Gamze Turan ◽  
Semra Cırık
Keyword(s):  
Sea Vegetables

scholarly journals The secret health benefits of edible seaweeds - sea vegetables

Annals of SBV ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 40-42
Author(s):  
N. Mangaiyarkarasi
Keyword(s):  
Health Benefits ◽  
Edible Seaweeds ◽  
Sea Vegetables

scholarly journals Supplementation with Sea Vegetables Palmaria mollis and Undaria pinnatifida Exerts Metabolic Benefits in Diet-Induced Obesity in Mice

2020 ◽  
Vol 4 (5) ◽  
Author(s):  
Rufa L Mendez ◽  
Cristobal Miranda ◽  
Courtney R Armour ◽  
Thomas J Sharpton ◽  
Jan Frederik Stevens ◽  
...  
Keyword(s):  
Gut Microbiome ◽  
High Fat Diet ◽  
Undaria Pinnatifida ◽  
Lipid Absorption ◽  
Health Improvement ◽  
High Fat ◽  
Metabolic Complications ◽  
Diet Induced Obesity ◽  
Sea Vegetables ◽  
Lipid Excretion

ABSTRACT Background Sea vegetables are rich sources of nutrients as well as bioactive components that are linked to metabolic health improvement. Algal polysaccharides improve satiety and modulate gut microbiota while proteins, peptides, and phenolic fractions exert anti-inflammatory, antioxidant, and antidiabetic effects. Objective We tested the hypothesis that dietary supplementation with either Pacific dulse (Palmaria mollis, red algae) or wakame (Undaria pinnatifida, brown algae) could remediate metabolic complications in high-fat diet-induced obesity. Methods Individually caged C57BL/6J mice (n = 8) were fed ad libitum with either a low-fat diet (LFD), 10% kcal fat; high-fat diet (HFD), 60% kcal fat; HFD + 5% (wt:wt) dulse (HFD + D); or HFD + 5% (wt:wt) wakame (HFD + W) for 8 weeks. Food intake and weight gain were monitored weekly. Glucose tolerance, hepatic lipids, fecal lipids, and plasma markers were evaluated, and the gut microbiome composition was assessed. Results Despite the tendency of higher food and caloric intake than the HFD (P = 0.04) group, the HFD + D group mice did not exhibit higher body weight, indicating lower food and caloric efficiency (P < 0.001). Sea vegetable supplementation reduced plasma monocyte chemotactic protein (MCP-1) (P < 0.001) and increased fecal lipid excretion (P < 0.001). Gut microbiome analysis showed that the HFD + D group had higher alpha-diversity than the HFD or LFD group, whereas beta-diversity analyses indicated that sea vegetable–supplemented HFD-fed mice (HFD + D and HFD + W groups) developed microbiome compositions more similar to those of the LFD-fed mice than those of the HFD-fed mice. Conclusion Sea vegetable supplementation showed protective effects against obesity-associated metabolic complications in C57BL/6J male mice by increasing lipid excretion, reducing systemic inflammatory marker, and mitigating gut microbiome alteration. While the obese phenotype development was not prevented, metabolic issues related to lipid absorption, inflammation, and gut microbial balance were improved, showing therapeutic promise and warranting eventual mechanistic elucidations.

Sea Vegetables (Algae as Food for Man)

1980 ◽  
pp. 62-97 ◽  
Author(s):  
V. J. Chapman ◽  
D. J. Chapman
Keyword(s):  
Sea Vegetables

Consumption of fruits, vegetables, and seaweeds (sea vegetables) and pancreatic cancer risk: The Ohsaki Cohort Study

2014 ◽  
Vol 38 (2) ◽  
pp. 129-136 ◽  
Author(s):  
Michiko Shigihara ◽  
Taku Obara ◽  
Masato Nagai ◽  
Yumi Sugawara ◽  
Takashi Watanabe ◽  
...  
Keyword(s):  
Pancreatic Cancer ◽  
Cohort Study ◽  
Cancer Risk ◽  
Pancreatic Cancer Risk ◽  
Sea Vegetables

scholarly journals Aluminum Contents in Dried and Cooked Sea Vegetables.

1997 ◽  
Vol 51 (4) ◽  
pp. 763-769 ◽  
Author(s):  
Fumiko MATSUSHIMA ◽  
Shunsuke MESHITSUKA ◽  
Takayuki NOSE
Keyword(s):  
Sea Vegetables

Outdoor cultivation of sea vegetables

1985 ◽  
Vol 89 (1-3) ◽  
pp. 159-183 ◽  
Author(s):  
Y. Lipkin
Keyword(s):  
Outdoor Cultivation ◽  
Sea Vegetables

The rise of seaweed gastronomy: phycogastronomy

2019 ◽  
Vol 62 (3) ◽  
pp. 195-209 ◽  
Author(s):  
Ole G. Mouritsen ◽  
Prannie Rhatigan ◽  
José Lucas Pérez-Lloréns
Keyword(s):  
Southeast Asia ◽  
Human Evolution ◽  
Human Food ◽  
The World ◽  
Food Cultures ◽  
Sea Vegetables ◽  
Collaboration With Scientists ◽  
Rich History

Abstract Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).

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