By Mae Chan
Red Seaweed is one of the oldest groups of eukaryotic algae. It is part of one of the largest phyla of algae, containing over 7,000 currently recognized species. A study found that red seaweed helps in slowing down the growth rate of mammary tumours, which researchers says displays the algae’s potential as a natural aid in cancer treatment.
K. alvarezii is an algae species cultivated for its nutrients and nutraceutical uses in South East Asia. It is an important source of kappa carrageenan, a hydrocolloid used as food additive — acting as a gelling, emulsifying, thickening and stabilising agent in both pharmaceutical and nutraceutical products.
As a food source, you come across seaweed as a wrapping for a sushi roll but perhaps never considered buying a bag of seaweed at the grocery store. If you do, such seaweed is filled with antioxidants, calcium and a broad range of vitamins too although seaweed’s best-known benefit is iodine — a nutrient that is missing in virtually every other food. Ensuring good levels of iodine helps maintain a healthy thyroid, that gland in your neck that assists in producing and regulating hormones.
The red seaweed has significant amounts of protein, vitamins, trace elements and a wide range of second metabolites not found in other organisms. Most importantly, it has antiproliferative properties or the ability to inhibit cell growth. (Click to Article)