Blue food, also known as "Blue Ocean functional food". It refers to marine biological products with high purity, high nutrition, high activity and specific physiological functions produced with marine organisms as raw materials and modern biotechnology.
"There are few pure blue foods. The food industry usually calls seaweed food in the ocean blue food." Liu Cheng, a senior engineer of Beijing Food Research Institute, said in an interview with our reporter that pure blue food has a calming effect, but eating too much will also backfire, because excessive calmness will make people depressed. In order to avoid losing control, you can put some orange food when eating blue food. Blueberry is a pure blue food, containing bacterial inhibitory factors, folic acid, etc. it has the strongest antioxidant capacity in more than 40 kinds of fruits and vegetables.
Liu Cheng said that seaweed food is a low-level autotrophic plant that grows in the ocean, also known as marine vegetables. Now more than 70 kinds of seaweed are known for human consumption, such as kelp, laver, cauliflower, Undaria pinnatifida, etc. Algae foods are rich in alginate. In an acidic environment, alginate will be separated from its wrapped potassium, calcium, magnesium and other metal ions, and in an alkaline environment, it will combine with metal ions. Therefore, eating algae can supplement potassium and eliminate excess sodium. Alginate can also reduce cholesterol in the human body and play a role in reducing blood lipids.
Seaweed is rich in seaweed polysaccharides, and the extracted seaweed starch sulfate has the effect of lowering cholesterol. Selenium contained in seaweed has a protective effect on the heart. German scientists found that myocardial infarction patients with coronary heart disease have much less selenium than healthy people.
The number of people living in low selenium areas who die of heart disease is three times higher than that in selenium rich areas. American scientists have found that Colorado, which has the habit of eating selenium containing seaweed, has only one-fifth of the people who die of heart disease in Washington.
"Women often suffer from iron deficiency anemia due to physiological reasons. Eating more seaweed can effectively supplement iron." Liu Cheng said that seaweed contains essential fatty acids such as linoleic acid and linolenic acid, which are very beneficial to the prevention of arteriosclerosis and cerebral thrombosis. Moreover, all seaweed foods contain fatty acids, and the fatty acids in seaweed foods with high content can account for 15% to 20%. Alginate contained in seaweed has the effect of reducing blood pressure, and seaweed fiber has the effect of preventing and treating constipation. Algae are mostly alkaline, which helps to improve the acidic constitution of modern people, strengthen human immune function and enhance disease resistance. Seaweed food is rich in methionine and amino acid. Hair, especially women's hair, will become brittle, forked and lose luster if they lack these two amino acids. Regular consumption of seaweed food can also make dry skin shiny and oily skin improve oil secretion. Seaweed is rich in vitamins, which can maintain the healthy growth of epithelial tissue and reduce pigment spots.
The protein raw material used in blue food is the protein extracted from deep-sea fish and shrimp, which is completely superior to the protein extracted from ordinary pigs and cattle. In particular, the eight amino acids in fish meat are close to all the amino acids required by the human body in terms of type and quantity. It is very easy to be used by the human body, and the fat content is low. It is a high-quality protein. Marine protein comes from deep-sea marine organisms, and there is no danger of diseases of terrestrial animals and plants, drugs, transgenic, heavy metals and feeding additives, so it has a high degree of biological safety. Chondroitin polysaccharides and proteins extracted from the cartilage of deep-sea fish extract high-quality low-molecular-weight oligosaccharides and oligopeptides. The molecular weight of chondroitin oligosaccharides is less than 500 daltons, and the molecular weight of oligopeptides is less than 1000 daltons. Compared with traditional chondroitin polysaccharides and proteins, the utilization rate is increased by more than 5 times.
The molecular weight is small and effective, which is more conducive to human absorption and utilization, and can effectively activate cartilage osteoblasts and promote the regeneration of articular cartilage tissue, To effectively protect your joints, it is the best nutrient for articular cartilage tissue and the best nutritional supplement for sports lovers.
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Post time: Aug-25-2022
