XML Feed for RxPG News   Add RxPG News Headlines to My Yahoo!   Javascript Syndication for RxPG News

Research Health World General
 
  Home
 
 Latest Research
 Cancer
 Psychiatry
 Genetics
 Surgery
 Aging
 Ophthalmology
 Gynaecology
 Neurosciences
 Pharmacology
 Cardiology
 Obstetrics
 Infectious Diseases
 Respiratory Medicine
 Pathology
 Endocrinology
 Immunology
 Nephrology
 Gastroenterology
 Biotechnology
 Radiology
 Dermatology
 Microbiology
 Haematology
 Dental
 ENT
 Environment
 Embryology
 Orthopedics
 Metabolism
 Anaethesia
 Paediatrics
 Public Health
 Urology
 Musculoskeletal
 Clinical Trials
 Physiology
 Biochemistry
 Cytology
 Traumatology
 Rheumatology
 
 Medical News
 Health
  Mental Health
  Aging
  Events
  Parenting
  Fitness
  Food & Nutrition
  Happiness
  Sleep Hygiene
  Occupational Health
 Opinion
 Healthcare
 Professionals
 Launch
 Awards & Prizes
 
 Careers
 Medical
 Nursing
 Dental
 
 Special Topics
 Euthanasia
 Ethics
 Evolution
 Odd Medical News
 Feature
 
 World News
 Tsunami
 Epidemics
 Climate
 Business
Search

Last Updated: Aug 19th, 2006 - 22:18:38

Fitness Channel
subscribe to Fitness newsletter

Medical News : Health : Fitness

   DISCUSS   |   EMAIL   |   PRINT
Healthy junkfood with seaweed alginate
Sep 27, 2005, 17:59, Reviewed by: Dr.

The problem is that a lot of people don't enjoy many of the foods that are high in fibre, like fruit and vegetables, yet to consume the recommended daily amount of fibre they would have to eat a lot of these types of foods.

 
The highly-fibrous seaweed extract, alginate, could be used to increase the fibre content of cakes, burgers and other types of food which usually contain large amounts of fat and a low degree of healthy nutrients, say British scientists.

Scientists at the University of Newcastle upon Tyne publish their findings in the academic journal Critical Reviews in Food Science and Nutrition, in a paper detailing alginate's many benefits to the body. The research paper examines the properties of a brown-coloured seaweed called Lessonia and Laminaria, found in the Far East, South America and parts of Norway and Scotland. The seaweed is processed in the laboratory to produce the extract, alginate, a carbohydrate compound which is a tasteless and odourless off-white coloured powder.

The paper shows that alginate has been proved to strengthen mucus, the body's natural protection of the gut wall, can slow digestion down, and can slow the uptake of nutrients in the body.

Moreover, alginate is high in fibre and has been proved to be palatable and safe, and as such is already in widespread use by the food industry as a gelling agent, to reconstitute powdered foods, and to thicken the frothy head of premium lagers.

Studies have shown that eating high-fibre diets can help reduce the incidence of diseases such as bowel cancer. Good sources of fibre are fruit and vegetables, brown bread and cereals like bran flakes.

One of the research team, Professor Jeff Pearson, of Newcastle University's Institute for Cell and Molecular Biosciences, said: "We're just not eating enough fibre, yet we need this to keep us healthy. "We believe it's hard to change people's habits and that the most practical solution is to improve the food they do eat. With pork pies, one of my favourite foods, it could replace the gelatine which usually covers the meat, as the seaweed extract has gelling properties too."

Prof Pearson, who has already made loaves of bread containing the seaweed extract which passed the taste test with colleagues, added: "Bread is probably the best vehicle to reach the general population because most people eat it. Adding the seaweed extract could quadruple the amount of fibre in white bread."

Seaweed alginate


Information about seaweeds and alginate from Wikipedia, the free encyclopedia: Seaweeds are used extensively as food by coastal peoples, most particularly in Japan but also in Korea, China, Indonesia, Peru, the Canadian Maritimes, Scandinavia, Ireland, Wales, Philippines, and Scotland, among other places. For example, laver is a red alga used in Wales to make laverbread, and in Japan dried, formed into sheets called nori, and used to wrap sushi. Irish moss is another red alga used in producing various food additives.

Seaweed is also used for the production of Alginate, a versatile product that is used for a whole range of applications. These include the production of Agar which is used very widely in microbiology as a substrate for culturing organisms. Alginates are also used in the production of foodstuffs to improve texture and mouth-feel. Typical products are ice-cream and a range of proprietary desserts.

Alginic acid (algine, alginate) is a viscous gum that is abundant in the cell walls of brown algae. Chemically, it is a linear copolymer with homopolymeric blocks of (1-4)-linked ▀-D-mannuronate (M) and its C-5 epimer α-L-guluronate (G) residues, respectively, covalently linked together in different sequences or blocks. The monomers can appear in homopolymeric blocks of consecutive G-residues (G-blocks), consecutive M-residues (M-blocks), alternating M and G-residues (MG-blocks) or randomly organized blocks. The relative amount of each block type varies both with the origin of the alginate. Alternating blocks form the most flexible chains and are more soluble at lower pH than the other blocks. G-blocks form stiff chain elements, and two G-blocks of more than 6 residues each form stable cross-linked junctions with divalent cations (e.g. Ca2+, Ba2+, Sr2+ among others) leading to a three-dimensional gel network. At low pH, protonized alginates will form acidic gels. In these gels, it is mostly the homopolymeric blocks that form the junctions, where the stability of the gel is determined by the relative content of G-blocks. Commercial varieties of alginate are extracted from seaweed. Certain bacterias, however, also produce alginate. Alginate ranges from white to yellowish brown, and takes filamentous, grainy, granular, and powdered forms. It is insoluble in water and organic solvents, and dissolves slowly in basic solutions of sodium carbonate, sodium hydroxide and trisodium phosphate. Purified forms of alginate are used in antacid preparations such as Gaviscon«, Bisodol«, Asilone«, and Boots Own« tablets. Alginate is used extensivly as a mold-making material in dentistry and prosthetics, and in textiles. It is also used in the food industry, for thickening soups and jellies.
 

- Critical Reviews in Food Science and Nutrition
 

www.ncl.ac.uk

 
Subscribe to Fitness Newsletter
E-mail Address:

 

Wikipedia information about seaweeds and alginate in this article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia articles "Alginate" and "Seaweeds".

Related Fitness News

The need for "exercise prescriptions."
High Common Daily Activity Levels Reduce Risk Of Death
How Group Dynamics Affect Fitness and Eating Habits
Exercise benefits in building strong bones
STRRIDE trial: Exercise reverses unhealthy effects of inactivity
Avoid fungal infection by using towel at gym
Each Extra Hour of TV Translates Into 167 Extra Calories in Diet
Being obese could prove dangerous
Exercise unlikely to cause sudden cardiac death in women
Strenuous exercise may harm obese kids


For any corrections of factual information, to contact the editors or to send any medical news or health news press releases, use feedback form

Top of Page

 

© Copyright 2004 onwards by RxPG Medical Solutions Private Limited
Contact Us