- Contributes to the normal growth of children
- Contributes to normal cognitive function
- Contributes to normal energy-yielding metabolism (and therefore healthy weight loss)
- Contributes to normal functioning of the immune system
- Contributes to the maintenance of normal skin
- Contributes to the normal production of thyroid hormones and normal thyroid function
Seagreens have: higher antioxidants than fruit and vegetables, and available in the gut too…
These seaweeds provide a natural nutrient-dense food with multiple benefits.
Here we focus on research from Newcastle University, UK, which compares the antioxidant capacity of Seagreens to fruit and vegetables. The research demonstrates the high antioxidant capacity of the seaweeds still available in the gut after enzymatic digestion (i.e. simulating after digestion in the stomach).
This research concluded that Seagreens:
• could be more effective radical scavengers than green teas
• are a comparable source of polyphenols to other polyphenol-rich sources
• are a concentrated source of antioxidants.
Importantly, the research states that the antioxidant capacity of these seaweeds remains high through digestion in the initial stages of gastro-intestinal digestion.
This suggests that a high concentration of antioxidants will be released within the gut lumen, where it can provide protection from oxidative damage.
Seaweeds, or ‘kelps’ as the wild brown algae are sometimes called, are also known to assist the acid-alkaline balance, have a prebiotic effect on gut flora, help protect the gut lining, stimulate the secretion of digestive enzymes, assist nutrient absorption and metabolism, and thus strengthen immunity.
Spirulina: A highly nutritious food derived from plant plankton and a blue-green micro-algae, spirulina contains 18 amino acids, including 8 essential amino acids which the body cannot produce from its own resources and have to be replaced daily by food. Rich in beta-carotene, vitamin E, vitamin F factor (GLA) and iron, it grows naturally on alkaline lakes and is used for its high level protein, vitamins and minerals. 100g of spirulina yields 50-70% protein. Its exceptional levels of vitamin B12 is of special interest to vegetarians, vegans and non-meat eaters who, unless they study their diets carefully, may be deficient in this important vitamin.
Chlorella: An edible, single-cell marine algae (a sea-moss, sea lettuce), chlorella contains more chlorophyll than many known foods, more vitamin B12 than liver, along with beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a rich source of calcium, iron, selenium and zinc. It provides useful detoxification support because it can bind with heavy metals and pesticides (such as PCBs), which can accumulate in the body. It is also a fibrous material, which means that it supports healthy digestion and overall digestive tract health. Chlorella's high nutrient content, cleansing actions on the bowel and other elimination organs, as well as its protection of the liver, help to keep the blood free from impurities and the immune system strong.
From the Land:
Artichoke: Artichokes have traditionally been used in herbal treatments to promote a healthy liver and efficient digestive system. One of the primary active constituents in artichoke is cynarin - a compound that has been used in Europe for several decades to lower lipids at elevated blood levels, lower total serum levels and at the same time increase beneficial HDL levels - this therefore offers ideal support for the prevention of heart disease and liver cleansing. More than 50 years ago, Japanese researchers also found that artichokes can boost the production of bile by the liver, which can in turn break down fat. Cynarin is the close botanical cousin of the herb milk thistle.
Green tea: Camellia thea, or green tea, is a rich source of potent catechin polyphenols. Epigallocatechin gallate (EGCG), in particular, is a powerful antioxidant. Polyphenols are active compounds that have beneficial health properties. For instance, some studies have shown green tea polyphenols to have a stronger antioxidant action than vitamin C and vitamin E - two of the most powerful antioxidants. Green tea can also support healthy weight loss, because the polyphenols are thought to induce thermogenesis and stimulate fat oxidation.
Ashwagandha: Ashwagandha, one of the most powerful herbs in Ayurvedic healing, has been used since ancient times for a wide variety of conditions, and is most well-known for its restorative benefits. In Sanskrit, ashwagandha means “the smell of a horse,” indicating that the herb imparts the vigour and strength of a stallion, and has traditionally been prescribed to help people strengthen their immune system after an illness. Ashwagandha is frequently referred to as “Indian ginseng” because of its rejuvenating properties, even though botanically, ginseng and Ashwagandha are unrelated. Belonging to the same family as the tomato, ashwagandha is a plump shrub with oval leaves and yellow flowers. It bears red fruit about the size of a raisin. The herb is native to the dry regions of India, northern Africa, and the Middle East, and today is also grown in more mild climates, including the United States.
Cayenne: Also known as red pepper, chillies and Capsicum minimum in Latin, cayenne are bright red dried ripe pods. The powder is known as cayenne pepper. It is regarded by professional herbalists as the purest and safest stimulating herb known, and it opens up every tissue in the body to an increased flow of blood. It produces natural warmth, helping to equalise circulation in the elderly. It is also an iron-bearer, which accelerates the oxygenation of cells, along with an antiseptic, antispasmodic and carminative. It is well-suited to people of feeble constitution, with poor circulation and low energy levels. It also widely used to support digestion, reduce wind and promote gastro-intestinal secretions (and therefore improve appetite).
