Plants which useful properties interest scientists more and more recently live in sea water. Inhabitants of coastal regions eat them long since therefore they have good health and long live.
Species of seaweed
Seaweed are the lowest plants living mainly in waters. Cages them contain substance a chlorophyll and also other pigments causing coloring.
Green seaweed - are photophilous therefore they live in waters into which sunshine well get. A valuable product – a spirulina. Her squirrels are perfectly acquired. Semi-finished products and dietary supplements from a spirulina are popular. Suppliers of seaweed are Chad and Mexico. In artificial conditions the spirulina is grown up in France.
Red seaweed have a pigment phycoerythrin which allows to acquire light of the sun at big depths. From them receive substance an agar which is applied in the food industry as jellifying substance. Eat the alga to porphyry improving work of heart. The litotamniya is also edible – its rich mineral structure has the all-strengthening effect on an organism. Brown seaweed - this category of seaweed the most numerous – 1500 types. Almost all of them live in sea reservoirs at a small depth. The laminaria is available to residents of the fresh countries, remote from oceans. It is especially valuable because in such look numerous useful properties of a laminaria remain.
Application of seaweed
Seaweed is a product which, thanks to the numerous useful properties, found application in many areas. Besides, their research continues still, so, seaweed can sometime become a basis of drugs for incurable diseases. Seaweed is a part of massage oils, salts, face packs and body, essences for wrapping. The substances which are contained in them are perfectly acquired, rejuvenate an organism, raise a tone, sate skin cells with vital force. Seaweed reduce risk of developing of cancer diseases, have anti-inflammatory effect, clean an organism from hazardous substances and protect from radiation. On the basis of seaweed, dietary supplements are produced. Popular ingredient of salads is the sea cabbage (laminaria). It is a source of vitamin C and iodine. Agar-agar has the strongest jellifying properties. Japanese cuisine abounds with recipes with application to a hole – the pressed sheets of seaweed. Some species of seaweed bulk up, getting into intestines, thereby dull feeling of hunger.