We know that algae are in good health, but these concrete data on nutrition science and the health benefits of Kelp Sugar could encourage people to consume algae
The researchers at the University of Connecticut reported significant conclusions supporting the nutritional benefits of the sugar kelp connected to Connecticut. They discovered that the Kelp of Brown sugar (sacchars latissima) inhibits hepatic inflammation and fibrosis in a mouse model of non-alcoholic steatohepatite induced by feeding, a disease of foie gras.
In a document published in the Journal of Nutritional Biochemistry by College of Agriculture, Health and Natural Resources Faculty Young-Ki Park, Assistant Research Professor at the Ministry of Sciences of Nutrition, and Ji-Young Lee, Professor and Head of the Nutritional Department Sciences, researchers reported significant conclusions supporting the nutritional benefits of Connected Sugar Kelp in Connecticut.
They discovered that the Kelp of Brown sugar (sacchars latissima) inhibits hepatic inflammation and fibrosis in a mouse model of non-alcoholic steatohepatite induced by feeding, a disease of foie gras.
They studied the differences between three groups of mouse models. They placed two on high fat regimes but incorporated the sugar kelp, a kind of seaweed, in the regime of one. The third group was on a low fat diet as a healthy control. The group that ate Sugar Kelp had lower body weight and less inflammation of adipose tissues – a key factor in a crowd of obesity-related diseases – than the other group of fat.
Kelp sugar consumption has also helped prevent the development of steatosis, grease accumulation in the liver. Non-alcoholic steatohepatitis (Nash) is a condition that is often associated with obesity that can cause inflammation and reduced functionality in the liver.
The mice on the Kelp sugar regime also had healthier intestinal microbiomes. Microbiome is a collection of bacteria and other microorganisms in and around our body. The diversity and composition of the microbiome are essential to maintain a host of health functions.
“I was not surprised to see the data, because we know that the algae are in good health,” said Lee. “But it is still amazing enough data because it is the first scientific evidence of the health benefits of the sugar kelp connected to Connecticut.”
This study is the first time the researchers have examined the link between Kelp and the obesity grown by the United States.
“There was no study on this kind of aspect before,” said the park.
Park and Lee had the opportunity to conduct research on nutritional science of algae, a growing agricultural industry in the United States. They hoped that the collection of concrete data on the benefits of Sugar Kelp could encourage people to consume algae.
“Consumers nowadays become smarter and smarter,” Lee said. “The nutritional aspect is really important for the growth of the algae industry in Connecticut.”
The researchers specifically used the sugar kelp connected to Connecticut, because Connecticut governs the safety of algae. This is important for monitoring heavy metals that algae can absorb water.
Most algae consumed in the United States are imported. Park and Lee hope more research on the benefits of locally adult algae will encourage consumers to support the United States sector.
“It’s really a constant growth industry in the world,” said Lee.
After completing this pre-clinical study, researchers now hope to move to clinical studies to investigate the benefits that sugar kelp can have for other health problems. They also want to work in hand on people to teach them to integrate sugar kelp into their diet.
This work represents a fruitful collaboration between researchers, farmers and the state.
“Farmers need to know what we do is a good thing to strengthen their sales, we can be a partner,” said the park.