Health & Healing from the Sea   



Naturally occurring compounds called sulfated glycans such as fuicodan appear to confer a host of health benefits: Animal studies indicate that this family of chemicals helps prevent certain forms of cancer, interferes with a key player in arterial blockage (i.e., retards smooth muscle cell proliferation in artery walls), and appears to mobilize bone marrow stem cells!

Since Wakame is available in many grocery stores and on the internet, you may want to add this to your dietary regimen now (And eat Wakame-rich dishes in tandem with using our soon-to-be released supplement). To help facilitate this, I have assembled recipes that use Wakame, as well as commercial sources for this seaweed (See below).

Also, I have included links to websites that feature books, vendors, and such that emphasize the paleodiet (Paleolithic or “Stone Age” Diet).  I have also tacked on some abstracts from the NIH’s PubMed database on various studies involving sulfated glycans.

For those who are not acquainted with the paleodiet, it is a high-protein, complex carbohydrate diet that is consonant with dietary patterns we are best adapted to handle (at many levels).  You can read more about it by clicking on this link: http://14ushop.com/wizard/living-longer.html

Wakame and other sulfated glycan-rich foods and substances make “good fits” with the basic dietary thrust of the paleodiet.

Dr. Anthony G. Payne





Also indexed as: Alaria

See also: Recipes with Sea Vegetable

Traditionally added to miso soup, wakame is also good with other vegetables or in salads, stir-fry dishes, and rice dishes.


Wakame (Undaria pinnatifida) is leafy and mild in flavor. Wakame turns green after soaking. The browner varieties have a stronger flavor. It is common to Japanese waters.


A sea vegetable closely related to wakame is alaria (Alaria esculenta); it is common to Atlantic waters. Black or dark green in color, alaria is similar to wakame in appearance, taste, and nutrition, but needs a longer cooking time than wakame. Alaria is good in stews and grain dishes. It can also be used in miso soup instead of the traditional wakame.

Buying and storing tips

Wakame and alaria are mostly found in natural food stores or specialty markets. Dehydrated wakame should be stored in an airtight container in a dark, dry place. Cooked wakame should be kept under refrigeration.


Dehydrated wakame is available year-round.


Preparation, uses, and tips

Traditionally added to miso soup, wakame is also good with other vegetables, or in salads, stir-fry dishes, and rice dishes.

Nutritional Highlights

Alaria, 1/8 cup (2 Tbsp)
Calories: 4.5
Protein: 0.303g
Carbohydrate: 0.914g
Total Fat: 0.064g
Fiber: 0.050g

Health benefits and concerns

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.

Copyright © 2002 Healthnotes, Inc.  All rights


Miso and Wakame Soup


·         2 teaspoons Genmai Miso

·         2 Spring Onions (use the whole onion - cutting off only the top inch - this means that you will be using the tasty green bit as well)

·         ½ Small Onion

·         1 teaspoon Olive Oil for frying

·         Wakame Seaweed (don't be fooled into thinking that the 'crispy seaweed' that you can buy in the supermarkets has anything to do with seaweed - read the label some of them don't have any seaweed in them at all).

·         ½ - 1 pint Water


Chop and fry the onion in a little oil in a saucepan. When done, add the miso and a little water (only a few mls) and start mixing them together into a paste with a spoon. Continue to add water until you have enough soup for your needs. Add the chopped spring onions and the wakame and almost bring to the boil. This is all the cooking wakame needs. Other seaweeds such as kombu need cooking for hours.


1.      Add garlic in the frying stage.

2.      Add a little bit of thinly sliced red pepper in the frying stage.

3.      Add a little tumeric powder.


This soup is so easy to prepare that storage usually does not become an issue. However, it may be stored in a refrigerator and reheated (preferably in a microwave oven). Eat within a few days.




Wakame seaweed is extremely popular in Japan and is loved for it's subtle flavor and slightly chewy texture. It's usually sold dried but when reconstituted in water, swells up into bright green leaves. Wakame is excellent when added to miso soup. Simply soak a teaspoon of the dried seaweed in water and after it swells up (20 minutes), squeeze out the excess water, chop into bite sized pieces and place into small bowls. Ladle the miso soup over the seaweed and serve. The following recipe is for one of the most delicious salads that I know of, in any cuisine! It's made from wakame seaweed and kyuri (Japanese cucumbers).

1 cup of wakame (soak 1/4 cup of dried wakame to get 1 cup of seaweed)
1 kyuri (Japanese cucumber)
4 tablespoons of rice vinegar
2 tablespoons of sugar
3 tablespoons of shoyu

After soaking the dried wakame for about 20 minutes, rinse it well, drain, and chop coarsely (discard any tough stems). Combine the vinegar, sugar, and shoyu in a small saucepan. Stir over medium flame until the sugar dissolves, remove from heat, allow to cool and then refrigerate. Slice the cucumber in half lengthwise, then slice crosswise into thin rounds. Lightly salt the cucumber and let it stand a few moments before squeezing out the excess liquid.

In a serving bowl, combine the chopped wakame with the cucumber slices and mix well. Pour the chilled dressing over the vegetables and toss. Serve in small bowls topped with some white sesame seeds.


Wakame, Bean Thread & Cucumber Salad

Serves 4
Delicious, light and easy to prepare, this Vietnamese inspired noodle salad makes a refreshing meal on hot summer days. Sea palm fronds or Atlantic kelp may be substituted for the wakame.

Prep Time: 10 to 15 minutes
Cooking Time: 3 minutes

1 cup dried wakame
2 ounces dried bean thread noodles
4 tablespoons cider vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 tablespoon sesame oil
1 green onion, chopped
1 cucumber, peeled, seeded and sliced
1/2 cup thinly sliced carrots
1/2 red bell pepper, sliced into strips

1. Boil bean threads and wakame in three cups of water for three minutes. Drain bean threads and rinse them in cold water. Cut the wakame into thin strips 2 to 3 inches long by 1/8-inch wide.

2. To make salad dressing: Combine vinegar, soy sauce, honey and sesame oil in a small jar and shake vigorously.

3. Toss wakame strips, chopped onion and bean threads together with the dressing in a large salad bowl. Let marinate 30 minutes in refrigerator. Before serving add cucumber, carrots and red bell pepper and toss.

Nutrition Facts Per Serving:

Calories: 148


Fat: 1


% fat calories: 8


Cholesterol: 0


Carbohydrate: 31


Dietary Fiber: 1



 Simple Wakame Salad
Recipe contributed by Dorleen Tong

1 clove garlic, grated
1/2 teaspoon grated ginger
1/2 avocado
Bragg's to taste
3 cups greens (sunflower, buckwheat, spinach, lettuce, etc)
1 cip soaked wakame seaweek
optional: tomatoes, walnuts, pecans, almonds or pine nuts

Grate the ginger and garlic.   In a small bow, mash the avocado, ginger, garlic and Bragg's together.  Break greebs and wakame up into bite size pieces.  Toss all ingredients together thoroughly.

This recipe is courtesy of San Franicisco LiFE


Title: Wakame Onion Mushroom Soup
Yield: 6 Servings


      1    ha wakame
      1    onion; diced
      4 c  water   from soaking the
      1 tb miso; (1 to 2)
      2    ha shiitake mushrooms; dried


Note: The recipe didn't specify which kind of miso. It seems it would be
dark miso for this recipe. Wakame is a tender Japanese seaweed. All
ingredients can be found at an Asian market if you are unable to locate

Soak wakame and mushrooms in 1 cup of water until soft and cut into 1"

Saute onions in 1/4 cup of water. Add water from the soaked wakame and
mushrooms and the rest of the water. Bring to a boil, add the wakame and
mushrooms and cook over low flame until it is tender.

Add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the
soup water, mashing and smoothing out the miso and adding it back to the
pot. Leftover grain or noodles may be added if desired. Add other
vegetables if desired. Makes 6 portions.

1 portion
Cal 23
Fat .3
Protein 16%
Carbo 73%
CFF 12%



Tofu Wakame Salad

Serving: Serves: 2
Cook Time: 30 minutes
Total Time: 45 minutes


1 cup garbanzo flour
1 teaspoon sea salt (NoSalt if on a salt-restricted diet)
1 teaspoon curry powder
1 teaspoon garlic powder
12 ounces tofu, cut into 6 equal triangles
5 tablespoons olive oil
several leaves of Bibb or butter lettuce
1 cup diced onion
1/2 teaspoon black pepper
1 teaspoon minced garlic
1 cup cucumbers (peeled, cut in half lengthwise, seeded, and sliced)
1/4 cup dry wakame
1 cup rice or amaranth or quinoa
1/4 cup Curry-Flavored Mayonnaise
Shredded red radish, for garnish


Mix the garbanzo flour, 1/2 teaspoon salt, curry powder, and garlic together and set aside.

Wet the tofu pieces and let them drain for a few minutes. Dredge them in the seasoned garbanzo flour and sauté in 3 tablespoons of olive oil until lightly brown on both sides.

Arrange a bed of lettuce on each serving plate and keep them cool until you are ready to assemble the salad.

Sauté the onion in the remaining 2 tablespoons of oil, with the pepper, garlic, and remaining 1/2 teaspoon of salt, over medium heat for 4 to 5 minutes. Add the cucumber and wakame and sauté for another 4 to 5 minutes.

To assemble the salad, place 1/2 cup rice or amaranth or quinoa in the center of each plate. Put 3/4 cup cucumber mixture around the rice/amaranth/quinoa. Arrange three pieces of tofu on each plate. Place a small amount of Curry-Flavored Mayonnaise on each plate and garnish the salad with the shredded radish.


Cynthia's Hearty Vegetable-Miso Soup

(Reprinted with permission from Bastyr faculty member Cynthia Lair's book, Feeding the Whole Family)

Wakame is a green, leafy sea vegetable high in calcium and other minerals. Sea vegetables like wakame are purchased dried in packages and reconstituted in water. This hearty soup is excellent when a family member is fatigued. Served with whole grain bread and salad, it is a regular meal in our home.

·  5-inch piece of wakame

·  6 cups water

·  1 potato, diced

·  1 carrot, chopped

·  1 cup chopped greens (watercress, kale, collards, or bok choy)

·  4 tablespoons light or mellow miso

·  ¼ - ½ pound firm tofu, cut in small cubes


·  2 scallions, thinly sliced

Place wakame in a small bowl of cold water and soak for 5 minutes. Put water, potato and carrot in a 3-quart pot; bring to boil. Remove wakame from water and chop into small pieces, removing the spine. Add chopped wakame to soup. Lower heat, cover pot and let soup simmer 15-20 minutes, until vegetables are tender. Near the end of cooking time, add chopped greens and tofu cubes and let them simmer for 2 or 3 minutes. Ladle about ¼ cup of broth from the soup into each soup bowl. Dissolve 1 tablespoon of miso into the broth in each bowl. Add more broth with plenty of vegetables to each bowl and stir gently. Garnish with scallions.

Preparation: 25 minutes
Makes 4 servings


Carrots, leeks and turnips with Wakame Seaweed

A strip of wakame 8 cm. long soaked in mineral water for 10 minutes.
1/3 cup of mineral water.(used in the soaking
One leek
3 carrots
3 turnips
Sesame oil
Chopped parsley

Heat a tablespoon of oil in a skillet and sautee the leek for a few minutes. Add the carrots and turnips. Cut the wakame in small pieces and add together with the soaking water. Cook on medium flame till the water dries up and add tamari to season. Garnish with chopped parsley.


Wakame helps to reduce high blood pressure. Seaweeds are specially rich in minerals.


This natural soya sauce that has undergone a natural process of fermentation helps in our digestion. It is preferable to use tamari that has been at least fermented for 18 months or more. It balances the acid and alkaline elements in our bodies.

NOTE: All the ingredients found in the different recipes are found in health stores.





Shrimp tempura is served with the tail attached for an attractive presentation; however, the end of the tail contains water that can make the oil spatter during frying. Cut off the very end of the tail, about one-thirdof an inch.

1 ounce dried wakame

1/4 cup rice vinegar

2 tablespoons mirin

1 tablespoon soy sauce (Use a lite version if on a salt-restricted diet)

2 teaspoons sugar (Alternatives: Stevia, honey)

2 teaspoons grated ginger root

1/2 teaspoon sesame seed oil

1/4 teaspoon salt, optional

2 teaspoons toasted sesame seeds

Place the wakame in a large bowl of warm water. Soak for 20 minutes or according to package directions until it expands six or seven times and is tender. Trim off any tough parts; cut into smaller pieces. Rinse well and pat dry throughly. In a small bowl, combine the rice vinegar, mirin, soy sauce, sugar, ginger root, sesame seed oil, salt and sesame seeds. Pour over the wakame; mix well. Serve chilled.

Makes 4 servings. From "Japanese Cooking for the American Table" by Susan Fuller Slack (HP Books, $15)

Tested by Susan Selasky for the Free Press Test Kitchen

46 calories (26% from fat),1 gram fat (0 grams sat. fat), 6 grams carbohydrate, 1 gram protein, 242 mg sodium, 0 mg cholesterol, 11 mg calcium, 0 grams fiber.


Wakame and Cucumber Salad

1 cup cucumber, sliced as thinly as possible into rounds
1/4 tsp. salt
1/2 cup (4 four-inch-long pieces) dried wakame
1 tbsp. rice vinegar
1 tbsp. water
1/2 tsp. Sugar (A;ternatives: Stevia, honey)
1 tsp. soy sauce (Low sodium if on a salt restricted diet)

Sprinkle cucumber slices with salt. When they soften, lightly squeeze the water out of them. Soak wakame 10 minutes in water to soften, and then cut into 1-inch lengths. Make dressing by mixing vinegar, water, sugar, and soy sauce. Stir cucumbers and wakame into dressing.


Emerald Sea Salad


2 cups dried wakame



1 tablespoon brown rice syrup

1 cup dried arame



1 tablespoon tamari

1/4 cup rice vinegar



1/4 cup sesame seeds

2 tablespoons toasted sesame oil




1. Soak wakame in warm, filtered water until soft (about 5 minutes). Drain well and cut into strips, removing tough center stem.
2. Soak arame in warm, filtered water until soft (about 5 minutes). Drain well. Combine with wakame in medium mixing bowl.
3. In a small mixing bowl, combine vinegar, sesame oil, rice syrup and tamari. Mix until well blended.
4. Add vinegar and sesame oil mixture to sea vegetables and toss to coat. Stir in sesame seeds and regrigerate. Serve chilled.



1/2 block tofu
1/2 sheet age; deep fried tofu (Fry in a heart-healthy oil)
wakame seaweed
4 tablespoons miso paste

Potato, spinach and onion are also good in Miso soup.

Cut tofu into small cubes. Cut age into strips. Cut wakame seaweed into bite size pieces. Heat water add tofu, boil lightly, blend in dissolved miso. Bring to a boil and turn off heat right away. Serve in individual serving bowls.




Miso Soup


1 medium onion, chopped

1/2 daikon, diced (or a turnip)

2 to 3 carrots, diced

1/2 head cabbage, shredded

2 tb wakame (seaweed), soaked in boiling water & chopped

4 tb barley miso

1-1/2 tb basil

1 tsp marjoram


Put everything together in a large pot except miso. Cook until the vegetables

are tender, Take a small amount of hot liquid from the pot and gradually stir

into the miso. then add to the pot. Warm gently without boiling and serving.


Note: If you are unable to find wakame, you can also use hijiki (spelling?),

kombu, or arame. You should be able to find one of these in your local NFS or

Oriental grocery.



Clear Soup with  Wakame   


Serves 4   Hot  Vegetarian 



8-inch piece of Wakame Seaweed

32fl.oz. Dashi Stock

1 tbsp Sake

2 teaspoon Lite Soy Sauce




1. Soak the wakame in cold water for 10 minutes.


2. Meanwhile, place the dashi in a large saucepan and bring slowly to the boil.


3. Add the sake and soy sauce to the dashi and mix well.


4. Rinse the soaked wakame, drain well and cut into 2.5cm/1-inch pieces.


5. Add the wakame to the saucepan and simmer for 1 minute only. Serve immediately.


Cubes of tofu can also be added to the soup at the same time as the wakame.


Miso Soup


2 sliced Carrots

4 cups Vegetable Broth (canned or from bouillon cubes)

1/2 lb. firm Tofu, cubed into 1/2" cubes

2 sheets of dried Nori seaweed

2-3 sheets of dried Wakame kelp seaweed

1 cup slice Mushrooms of choice

1/2 bunch of diced Scallions

1/2 cup Red Miso

2 cloves minced Garlic

1 tsp. grated fresh Ginger or 1/2 tsp dried, ground ginger

pinch of dried marjoram and thyme

Salt and pepper to taste


1.      Put carrots, garlic, marjoram, thyme and ginger into pot with broth over medium heat.  Break Wakame into ½ inch size pieces into pot.  Bring to simmer.  Cook until vegetables are tender (about 10 minutes).

2.      Add 2 cups of water, tofu cubes, mushrooms and scallions.  Tear Nori sheets into ½ pieces and add to pot.  Simmer for 3-5 minutes longer.

3.      Remove ½ cup of broth and combine with miso in a small bowl.  Stir mixture into soup and simmer for 3 minutes more.

4.      Turn off heat and add pepper and/or salt to taste.  Serve hot.


Serves:  6-8  


This recipe is a revised version of a recipe found in Sea Vegetables; Harvesting Guide and Cookbook by Evelyn McConnaughey.


Seaweed and Cucumber Salad

Serving Size : 4

1/2 Cucumber
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed

-- for Dressing:

4 tablespoons soy sauce
1 teaspoon sugar (Alternatives: Stevia, honey)
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root -- peeled and chopped

Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2 minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain and rinse under cold water.

Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces.

Arrange cucumber, seaweed, and bean sprouts on a platter.

Combine dressing ingredients and mix well. Toss with salad just before serving. Garnish with chopped ginger.



Miso Soup

Nancee Toft (Tom's sister)

  • 2 cups dashi
  • 2-3 vegetables, e.g. thinly sliced onion, shitake mushrooms, wakame (soaked first), brocolli, garlic
  • 2-3 oz. tofu, cubed or sliced into noodle-like strips
  • 2 t - 2 T miso (Akamiso, Shiromiso, Hatchomiso, Mellow Miso, etc.)

Serves 2 lovebirds

Bring the dashi to a boil. Add the vegetables and simmer for 3-4 minutes. Add the tofu and simmer for 1 minute more. Remove from heat. Spoon 6 to 8 T of hot broth into a small bowl or cup. Add the miso to the broth and mash in until smooth. Pour the blended miso back into the soup and stir.

Comments: Serve immediately, but let the soup rest before eating to enjoy watching the cloud dynamics.
The Japanese eat miso at any time of the day, including breakfast. Use your imagination in selecting vegetables to add.


Marinated green onions

Ingredients: for 2 servings

4 green onions
1/4 teaspoon dried wakame seaweed
1 tablespoon miso
4 teaspoons vinegar
2 teaspoons sugar
a pinch of salt

How to make it...

      1. Boil green onions for a few minutes then cool them off.
      2. Soak dried seaweed in water for five munites or so.
      3. Mix all seasonings.
      4. Cut green onions in one-inch lengths.
      5. Drain seaweed well.
      6. Mix all ingredients in a bowl.


  -- Miso low in sodium (Icelandic)

 http://www.marukome.co.jp/english/eknow.html  -

About the various types of Miso used in Asian cooking


 -- Paleodiet foodstuff vendors


 -- Life without Bread cookbook



Eating like a Neanderthal in the 21st century (A classic paleodiet guide)

http://www.paleodiet.com/#books -- Paleodiet Books


Ann N Y Acad Sci. 2001 Jun;938:48-52; discussion 52-3.


Increase in circulating SDF-1 after treatment with sulfated glycans. The role of SDF-1 in mobilization.

Sweeney EA, Papayannopoulou T.

Department of Medicine, Division of Hematology, University of Washington, Seattle, Washington 98195, USA.

SDF-1 is a potent chemoattractant for mature white blood cells and hemopoietic stem/progenitor cells (HPCs). An important role for this chemokine in mobilization has been postulated, but in vivo studies directly addressing its effects are lacking. After one injection of fucan sulfate (FucS) or dextran sulfate, plasma levels of SDF-1 are greatly increased in mice or primates. Increases are dose-dependent and correlate with mobilization of HPCs. Elevated levels of circulating SDF-1 appear to be uniquely associated with this treatment, as it was not seen with cytokine or anti-integrin antibody treatments that induce mobilization. In vitro, these sulfated glycans specifically bind to SDF-1 and inhibit SDF-1/heparin binding, suggesting a mechanism of release from sequestration on heparan sulfate proteoglycans in vivo. Although other chemokines including IL8 and cytokines like G-CSF also increase, evidence in GCSFR-deficient mice suggests that at least these two factors are unlikely participants in FucS-induced mobilization. Likewise, although the activity of the metallo-protease MMP9 increases after FucS treatment, experiments in MMP9-/- mice indicate its presence is dispensable for mobilization or SDF-1 release. However, effects of other proteases cannot be ruled out by these experiments. Finally, anti-SDF-1 antibodies partially inhibit FucS-induced mobilization, supporting a causative relationship. Our data offer a unique insight into the mechanism of sulfated glycan-induced mobilization and suggest a novel way of disturbing SDF-1 gradients between bone marrow and peripheral blood.

PMID: 11458525


Proc Natl Acad Sci U S A. 2000 Jun 6;97(12):6544-9.


Mobilization of stem/progenitor cells by sulfated polysaccharides does not require selectin presence.

Sweeney EA, Priestley GV, Nakamoto B, Collins RG, Beaudet AL, Papayannopoulou T.

Department of Medicine, Division of Hematology, University of Washington, Seattle, WA 98195-7710, USA.

Employing carbohydrate ligands, which have been extensively used to block selectin function in vitro and in vivo, we have examined the involvement of such ligands in stem/progenitor cell mobilization in mice and monkeys. We found that sulfated fucans, branched and linear, are capable of increasing mature white cells in the periphery and mobilizing stem/progenitor cells of all classes (up to 32-fold) within a few hours posttreatment in a dose-dependent manner. To elicit the effect, the presence of sulfate groups was necessary, yet not sufficient, as certain sulfated hexosamines tested (chondroitin sulfates A or B) were ineffective. Significant mobilization of stem/progenitor cells and leukocytosis was elicited in selectin-deficient mice (L(-/-), PE(-/-), or LPE(-/-)) similar to that of wild-type controls, suggesting that the mode of action of sulfated fucans is not through blockade of known selectins. Other mechanisms have been entertained, in particular, the release of chemokines/cytokines, including some previously implicated in mobilization. Significant increases were documented in the levels of seven circulating chemokines/cytokines within a few hours after fucan sulfate treatment and support such a proposition. Additionally, an increase was noted in plasma metalloproteinase (MMP) 9, which might independently contribute to the mobilization process by enzymatically facilitating chemokine/cytokine release. Mobilization by sulfated polysaccharides provides a distinct paradigm in the mobilization process and uncovers an additional novel in vivo biological role for sulfated glycans. As similarly sulfated compounds were ineffective in vivo, the data also underscore the fact that polysaccharides with similar structures may elicit diverse in vivo effects.

PMID: 10841555 [PubMed - indexed for MEDLINE]


In Vivo. 2003 May-Jun;17(3):245-9.


Antitumor activity and immune response of Mekabu fucoidan extracted from Sporophyll of Undaria pinnatifida.

Maruyama H, Tamauchi H, Hashimoto M, Nakano T.

Department of Pathology, School of Allied Health Sciences, Kitasato University, Kitasato 1-15-1, Sagamihara, Kanagawa 228-8555, Japan. maruyama@ahs.kitasato-u.ac.jp

BACKGROUND: We showed that fucoidan, extracted from dietary seaweed, could inhibit tumor growth. However, the mechanism of Mekabu wakame (Sporophyll of Undaria pinnatifida) fucoidan antitumor activity and how it enhances the immune response remains unknown. MATERIALS AND METHODS: We examined the effect of Mekabu fucoidan in P-388 tumor-bearing mice and in T cell-mediated NK cell activity in normal mice. RESULTS: The survival of mice was prolonged when Mekabu fucoidan was administered for 4 days before tumor cell inoculation, compared with non-treated mice. Fucoidan significantly enhanced the cytolytic activity of NK cells and increased the amount of IFN-gamma produced by T cells up to about 2-fold compared with non-treated mice. CONCLUSION: The anti-tumor effect of Mekabu fucoidan appears to be mediated by IFN-gamma-activated NK cells.

PMID: 12929574


Key in “Sulfated glycans in seaweed”. You will come up with 3 pages of published studies from the scientific literature illustrating the host of health-conferring properties of the sulfated glycans.




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