Wakame is golden-brown kelp native to the Japanese Sea. In Japan, wakame, also called Japanese Kelp, is extensively cultivated as a fresh and dried food plant. Asian populations regularly use this marine plant for its nutritional and phytotherapeutic properties. Wakame uses its actives to protect the integrity and stability of its cell walls against environmental stress (UV, temperature, ocean current and abrasion). Wakame is rich in sodium, iron, potassium, calcium (15 times more than milk), vitamins B1, B2, B3, B6, B12 and fiber polysaccharides (alginates, fucans and laminarans). Fucan or fucoidan is a sulfated polyfucose, a complex molecule composed of variable amounts of fucose, uronic acids, galactose, xylose and sulfate. The more seaweed lives near the surface, the more the content in polyfucose sulfate is important. Wakame is said to have immune-stimulating, anti-inflammatory and anti-allergic properties.
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