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A Japanese law that helps companies selling seaweed products allows the promotion of its medical benefits
in food advertising with research support.
in food advertising with research support.
There is a viscous membrane present in many brown seaweeds, which contains fucoidan, a sulfate polysaccharide that has been shown to have antiviral, neuroprotective and immunomodulatory effects
in more than 3,000 independent studies.
in more than 3,000 independent studies.
Although the Japanese have long consumed various types of seaweed, such as kelp (kombu), seaweed (aosa), red algae (nori), sargassum (hijiki) and wakame, varieties with high levels of fucoidan have recently become increasingly popular
.
.
Cladosiphon okamuranus, a representative food in Okinawa Prefecture, Japan, and unlike other seaweeds that are usually sold in a dry form, austenitic seaweed is sold in sealed tray packaging or in plastic bags, sometimes with vinegar, which is particularly sticky
.
According to a 2018 study, seaweed on the Austensite scale contains about 1% fucoidans
.
.
According to a 2018 study, seaweed on the Austensite scale contains about 1% fucoidans
.
Mekabu sporophytes are mainly cultured in Sanriku, where the coastline is deeper
.
Wakame is mainly grown to obtain the leaf part, dry it and then add water to make soups and salads, and the total output of wakame cultured in Japan in 2020 is about 53,000 tons
.
.
Wakame is mainly grown to obtain the leaf part, dry it and then add water to make soups and salads, and the total output of wakame cultured in Japan in 2020 is about 53,000 tons
.
Sargassumhorneri, first commercially cultivated in Oshima, Fukuoka Prefecture in the early 2000s, is only found in the three months of late winter and early spring, and has the highest
fucoside content.
A 2007 study found that the brown fucoidan content of Sargassumhorneri increased with increasing maturity, peaking between
6.
60% and 8.
31%.
fucoside content.
A 2007 study found that the brown fucoidan content of Sargassumhorneri increased with increasing maturity, peaking between
6.
60% and 8.
31%.
