Sea vegetables are rich in vitamins and antioxidants, many not found in land grown vegetables. Starch-like molecules called fucoidans that have anti-inflammatory, anti-cancer and beneficial blood thinning properties. Sea vegetables are also very rich in several minerals as well as very iron rich. They are also full of antioxidant rich vitamins.
- Why would anyone want to eat sea vegetables? Because they offer one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean—and not surprisingly, many of same minerals found in human blood.
- Many of the cardiovascular benefits of sea vegetables can also be attributed to their sulfated polysaccharide content. Extracts from sea vegetables are sometimes referred to as “heparin-like extracts” because they exhibit some of the same properties as this widely used anticoagulant medication.
- The antioxidant content of sea vegetables also deserves mention with respect to its health benefits. While sea vegetables do contain measurable amounts of polyphenols like carotenoids and flavonoids, they also contain other phytonutrient antioxidants, including several types of alkaloids that have been shown to possess antioxidant properties.
“Sea vegetables are well-researched as containing a variety of anti-inflammatory and antioxidant compounds, and this nutrient combination is likely to result in some risk-lowering benefits in the case of colon cancer and other cancer types.”