Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Seaweed could make junk food healthier

27.09.2005


Junk food could be made healthier by adding an extract of an exotic type of seaweed, say British scientists.



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 the team.

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. They believe it will be a valuable weapon in the international battle against obesity, diabetes and heart disease and diseases such as bowel cancer.


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. 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.

"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 a burger, for example, you would simply remove some of the fat and replace it with the seaweed extract, which is an entirely natural product from a sustainable resource. You’d have a healthier burger and it’s unlikely to taste any different.

"This compound can also be added to any number of foods, such as synthetic creams and yoghurts. 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.”

Prof Jeff Pearson | alfa
Further information:
http://www.ncl.ac.uk/press.office

More articles from Health and Medicine:

nachricht New malaria analysis method reveals disease severity in minutes
14.08.2017 | University of British Columbia

nachricht New type of blood cells work as indicators of autoimmunity
14.08.2017 | Instituto de Medicina Molecular

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Fizzy soda water could be key to clean manufacture of flat wonder material: Graphene

Whether you call it effervescent, fizzy, or sparkling, carbonated water is making a comeback as a beverage. Aside from quenching thirst, researchers at the University of Illinois at Urbana-Champaign have discovered a new use for these "bubbly" concoctions that will have major impact on the manufacturer of the world's thinnest, flattest, and one most useful materials -- graphene.

As graphene's popularity grows as an advanced "wonder" material, the speed and quality at which it can be manufactured will be paramount. With that in mind,...

Im Focus: Exotic quantum states made from light: Physicists create optical “wells” for a super-photon

Physicists at the University of Bonn have managed to create optical hollows and more complex patterns into which the light of a Bose-Einstein condensate flows. The creation of such highly low-loss structures for light is a prerequisite for complex light circuits, such as for quantum information processing for a new generation of computers. The researchers are now presenting their results in the journal Nature Photonics.

Light particles (photons) occur as tiny, indivisible portions. Many thousands of these light portions can be merged to form a single super-photon if they are...

Im Focus: Circular RNA linked to brain function

For the first time, scientists have shown that circular RNA is linked to brain function. When a RNA molecule called Cdr1as was deleted from the genome of mice, the animals had problems filtering out unnecessary information – like patients suffering from neuropsychiatric disorders.

While hundreds of circular RNAs (circRNAs) are abundant in mammalian brains, one big question has remained unanswered: What are they actually good for? In the...

Im Focus: RAVAN CubeSat measures Earth's outgoing energy

An experimental small satellite has successfully collected and delivered data on a key measurement for predicting changes in Earth's climate.

The Radiometer Assessment using Vertically Aligned Nanotubes (RAVAN) CubeSat was launched into low-Earth orbit on Nov. 11, 2016, in order to test new...

Im Focus: Scientists shine new light on the “other high temperature superconductor”

A study led by scientists of the Max Planck Institute for the Structure and Dynamics of Matter (MPSD) at the Center for Free-Electron Laser Science in Hamburg presents evidence of the coexistence of superconductivity and “charge-density-waves” in compounds of the poorly-studied family of bismuthates. This observation opens up new perspectives for a deeper understanding of the phenomenon of high-temperature superconductivity, a topic which is at the core of condensed matter research since more than 30 years. The paper by Nicoletti et al has been published in the PNAS.

Since the beginning of the 20th century, superconductivity had been observed in some metals at temperatures only a few degrees above the absolute zero (minus...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Call for Papers – ICNFT 2018, 5th International Conference on New Forming Technology

16.08.2017 | Event News

Sustainability is the business model of tomorrow

04.08.2017 | Event News

Clash of Realities 2017: Registration now open. International Conference at TH Köln

26.07.2017 | Event News

 
Latest News

A Map of the Cell’s Power Station

18.08.2017 | Life Sciences

Engineering team images tiny quasicrystals as they form

18.08.2017 | Physics and Astronomy

Researchers printed graphene-like materials with inkjet

18.08.2017 | Materials Sciences

VideoLinks
B2B-VideoLinks
More VideoLinks >>>