What is Fucoidan?



Fucoidan, the key ingredient present in marine brown seaweeds such as  KombuWakame (Mekabu), and Mozuku, was first isolated in 1913 by Professor Kylin of Uppsala University in Sweden. He was the first person paving the way to this fascinating and 100% natural ingredient. Since then, Fucoidan has been extensively studied due to its great health benefits and bioactive functions. 

Fucoidan is a specific source of sliminess found only in brown seaweeds and a type of soluble dietary fiber. Chemically, fucoidan is a group of high-molecular polysaccharide whose main constituent is sulfated fucose. Fucoidan is a polysaccharide containing substantial percentages of L-fucose and sulfate ester groups, which are constituents of brown seaweeds and other marine invertebrates. In addition to L-fucose, the saccharide chain also includes galactose, mannose, xylose and uronic acid. This means that fucoidan has a unique molecular structure, which makes it a unique and effective natural health ingredient. 

The polysaccharide was initially named “fucoidin” when it was first isolated. Now it is named “Fucoidan” according to IUPAC rules. The name "Fucoidan" is a general terms that refers to high-molecular polysaccharides whose main constutient is fucose.

What is Fucoidan


Research

Extensive research has been conducted on the sulfated polysaccharide fucoidan and on its bioactive functions and mechanisms, which have proven to be beneficial to our health. The following links will guide you to scientific databases, where you will find abstracts and articles of studies and researches on the health benefits of fucoidan, as well as other informaiton related to fucoidan. *



The Secret of Okinawa Longevity

Okinawa is recognized as the “island boasting the highest longevity in Japan.” It is also the place with the lowest mortality rate by cancer in the nation. One of the reasons is considered to be the unique dietary habits of the Okinawan people. The key ingredients of Okinawa cuisine are varieties of sea vegetables such as Kombu, Mozuku, and Mekabu. 

It is no secret that sea vegetables or various herbs are good for our health. Sea vegetables are abundant in vitamins as well as iodine, calcium, manganese, iron, zinc, potassium and other minerals. They absorb these natural resources dissolved in seawater as they grow, so naturally they are a rich source of minerals. In a sense, sea vegetables are a concentrate of all the goodness presented in the sea. This is why sea vegetables are recognized to be natural healthy foods. 

However, simply understanding the natural goodness of sea vegetables does not reveal the secret of Okinawa longevity. The key to this secret lies in Fucoidan.