Marine algae can be used as a functional supplement to the heart.

was recently published in the Journal of Algae
A review article on Phycologia
found that
when foodable seaweed
is added as a functional food ingredient to food and nutritional supplements, it has the potential to significantly promote heart health and enhance cardiopulmonary function.the authors of this review
2
from Canada and 1

from Denmark. They analyzed the functional properties of a range of large marine red and green algae, including
Hypnea Charoides
) and antlers (
Mastocarpus stellatus

), red algae (
Palmaria palmata
),
Laminaria japonica
) and(
Ulva pertusa
). These algae share certain functional properties and are rich in ingredients that help promote and improve cardiovascular disease and underlying metabolic syndrome, including dietary fiber, fatty acids, and a variety of antioxidant active substances.marine algae are rich in nutrients such as dietary fiberand in terms of dietary fiber, these large marine algae are high in proportion to dietary fiber and soluble dietary fiber. For example, the author refers to the brown algae
Fucus vesiculosus
), the dry matter of dietary fiber content of up to
59%
, of which the soluble
/
insoluble dietary fiber ratio of
1:5
. As a contrasting wheat bran product, the content of dietary fiber in the dry matter reached
43%
, but the vast majority of dietary fiber is insoluble. Soluble dietary fiber is known to be closely related to heart health and the digestive system, and ingredients rich in soluble dietary fiber help maintain heart health and enhance the efficacy of the digestive system.theauthors argue that
"
researchers have identified algae rich in dietary fiber, and the associated treatment of obesity, diabetes and improved cardiovascular disease functional characteristics are also popular with consumers, followed by consumers' enthusiasm for and preference for a high-dietary fiber diet
"
.sea algae rich in sea alginates have the potential to be a source of probiotic-active ingredients. A survey conducted by the researchers in

in 2012 reported that

has been able to effectively extract specific components of short-chain fatty acids
" from low molecular weight algae extracts from different
. Accordingly, the authors write thatthe above preliminary results show that the gut microbiota can efficiently break down the metabolism of such low molecular weight algae polysaccharides, of which
G. sesquipidale
which belongs to the red algae category can significantly increase the content of short-chain fatty acids
"
.authors also note that many of these marine algae are rich in nutrients, including dietary fiber, seaweed protein, and many vitamins, especially vitamin
B12
, as well as minerals such as nat salts, potassium salts, calcium salts, iron, and magnesium. More importantly, none of these substances are high in calories, so these marine algae are often used as low-calorie dietary supplements. Based on the consumption of marine algae by people in Japan and other places, the authors believe that daily intake of
5
to
10 g
should be normal.addition, marine algae are an important source of
omega-3
fatty acids, which are well known to
have
long been studied and applied to prevent and maintain heart health. However, in different types of seaweed, the content of lipids varies significantly. The authors note that
red and brown algae in
marine algae are high in fatty acids such as
EPA
and
ARA
, while green algae contain 22 carbon he6oleic acids. Different types of marine algae are rich in different types of fatty acids, which provides the basis for us to integrate different types of marine algae into the consumer's diet, but also conducive to the nutrition and health of the consumer's diet
"
.marine algae are rich in antioxidant active ingredientsand the most important functional feature of marine algae in terms of maintaining heart health is that they are rich in antioxidant active substances. Research in this area is still ongoing. The authors believe that by improving natural seaweed to adapt to more challenging environments, this is conducive to improving the antioxidant activity of marine algae."
diversity and ancient genetic characteristics of large marine algae give them the ability to cope with stress, which is directly related to the antioxidant activity of marine algae.
" Jiménez-Escrig
and others believe that this food-eating marine algae has a variety of functional properties and a wide range of antioxidant activity. In addition, in theory, large marine algae such as these can restore a stable balance of marine ecosystems by reducing the amount of reactive oxygen (
ROS
) in the oceans. The vast majority of antioxidant active substances found in large marine algae mainly fall into the following categories, including carotenoids, phenolic compounds, algal anthrin, polyphenols, sulfates, polysaccharides and vitamins, such as
"
.structure and composition of antioxidant active substances in marine algae have been extensively studied and marketed as a dietary supplement. The most important ingredient is
fucoidan
), a class of sulphate polysaccharides widely found in marine algae, and in-body experiments on algal polysaccharides give researchers hope. The authors note that

's extensive oxidative stress response can be mitigated by the
up-regulation
effect of antioxidant enzymes, such as enhancing the activity of antioxidant enzymes such as superoxide dismplification enzymes, hydrogen peroxide enzymes, and glutathione peroxidase, or limiting and weakening the peroxidation of lipids. A large number of published research articles have concluded that marine algae are rich in antioxidant-active substances, while recent research papers have focused on the effects of specific antioxidants on the metabolic digestive
"
. Of course, algal polysaccharides are only the tip of the iceberg for antioxidant-active substances in marine algae, and a study conducted in
in
2010 showed good antioxidant activity in all
11
marine algae polysaccharides collected in in-body experiments.the challenge of making complete marine algae a food ingredient for Western consumers, the taste of food-eating marine algae is the most important factor preventing it from becoming a functional food ingredient. By extracting marine algae, like extracting algae polysaccharies, it can be effectively solved, but this method will discard many other functional components, there are great limitations. The author made a brave attempt to enhance the freshness of food by emphasizing the functional properties of food-eating marine algae. At present, we can predict that the complete marine algae composition will occupy a certain dietary nutrition supplement consumption market. further analysis by the authors suggests that the diversity of marine algae will enable consumers to obtain the desired flavor and nutrient content by mixing a variety of seaweed substances.
Mouritsen
believes that marine algae are a rich source of freshness, and that some seaweeds can enhance consumers' taste while limiting demand for salts, fats and
"
. authors hypothesically suggest that finding a suitable way to add small amounts of marine algae to existing foods will help to combat and alleviate and improve cardiovascular disease in Western societies caused by rising living standards. At the same time, the researchers found that it is difficult for consumers to identify the similarity between healthy and unhealthy foods. Finally, the authors conclude that by adding specific marine algae, if these foods can be made healthier, or have certain functional characteristics, then the long-term intervention mechanism of marine algae in cardiovascular disease will be able to begin and achieve
"
.