Laminaria japonica is a brown seaweed called Kombu, very popular in East Asia due to its unique taste and aroma, and because of its interesting biological properties. Kombu algae have high protein, vitamins, as well as mineral content: easily assimilated calcium, magnesium, iron, phosphorus and iodine. It also contains the polysaccharides fucoidan and laminaria.

Weight control and seaweed

The consumption of dietary fibre has been associated with higher satiety and lower energy intake. Satiety is caused by a complex appetite control system, including cognitive, sensory factors and post-intake feedback mechanisms due to the time spent in chewing food, the increase in viscosity and the capacity to retain water during digestion. All of this delays the absorption of macronutrients, which slows down the post-prandial release of glucose and insulin into the bloodstream and reduces the rate of gastric emptying.

Perceived hunger is an important predictor of weight loss in clinical trials. Delaying the return of hunger after consumption increases the individual’s satisfaction with weight control programmes and low-calorie food products, encouraging long-term compliance with a reduced-calorie diet.

Nutrition can play an important role in preventing lifestyle-related disorders, so it is desirable to find safe and effective functional ingredients in food. The importance of seaweed as a source of functional ingredients has been well recognised because of its valuable benefits for health.

Sources: Jensen, 2012. Food Chemistry; Wanders, ‎2013. British Journal of Nutrition