Researchers from Seoul National University of Science and Technology found that eating brown seaweed lowers blood sugar levels. They are the consequences shared In the nutrition magazine.
To find out whether consuming seaweeds such as Laminaria digitalata, Undaria pinnatifida, Acophyllum nodosum, and Fucus vesiculosus could improve metabolic health and help maintain normal blood sugar and insulin levels, researchers reviewed previous studies on the role of nutrition in diabetes. The new study is based on the results of 23 studies conducted by scientists around the world.
Brown seaweed, which has been consumed by people for many years, especially in Asia, is believed to have many health benefits, including anti-diabetes. They are rich in protein, dietary fibre, carotenoids, polysaccharides and polyphenols (plant compounds that protect the body’s cells from damage caused by oxidation).
Analysis of the results showed that consumption of brown seaweed did not significantly affect fasting blood insulin concentrations. However, this product managed to reduce glucose levels by almost 16.5%. Participants in one of the studies reviewed were required to consume at least 1,000 milligrams of seaweed or seaweed extract per day. This change in diet led to reduced insulin resistance.
This means that body tissues become more sensitive to the hormone insulin. It ensures the supply of glucose (the main source of energy) to the cells. The absence of insulin resistance is associated with normal distribution and elimination of (excess) glucose from the body and a reduced risk of developing diabetes.
Previously named Foods that are good for obesity and diabetic patients.