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Posted on Mar 26, 2014, 6 a.m.
Seaweeds high in guluronate inhibit fat absorption, paving the way for its potential to be utilized in the battle of the bulge.
Commonly incorporated as stabilizers in foods, alginates (seaweed compounds) are comprised of long chains of sugars – guluronate and mannuronate. Jeff Pearson, from Newcastle University (United Kingdom), and colleagues have identified the chemical properties of alginates that prevent fat from being digested by the body. The researchers subsequently have prepared a compilation of the most effective seaweeds for this purpose. The team submits that, if these alginates are added to everyday foods, the compounds may act to inhibit fat absorption.
David Houghton, Matthew D. Wilcox, Iain A. Brownlee, Peter Chater, Chris J. Seal, Jeffrey P. Pearson. “Method for quantifying alginate and determining release from a food vehicle in gastrointestinal digesta.” Food Chemistry, Volume 151, 15 May 2014, Pages 352-357.
