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Red seaweed has been popular in Asian diets for thousands of years
"In the past, people have always wondered why the number of colon cancer patients in Japan is the lowest in the world," said Yong Su Jin, professor of food microbiology (CABBI/BSD/MME), and many people think this is due to certain aspects of the Japanese diet or life>
Although several studies have shown that Asians who often eat seaweed have a lower risk of colon cancer, colorectal cancer, and breast cancer, it is still unclear which ingredients have an effect on cancer.
"After we produced these sugars, we tested their prebiotic activity with the bacterium Bifidobacterium longum<"baby," former Carl R.
The researchers also tested these sugars to see if they have any anti-cancer activity.
"There is a lot of information about how microbes in the ocean and the human body degrade red seaweed," said Kyong Heon Kim, a professor of biotechnology and co-adviser of the paper, our work explains why red seaweed is beneficial by providing molecular mechanisms
Journal Reference :
Eun Yun, Sora Yu, Young-Ah Kim, Jing-Jing Liu, Nam Kang, Yong-Su Jin, Kyoung Kim.
