Does Seaweed Use Decrease the Risk of Breast Cancer in Women?

Sea moss is quickly becoming the hottest new superfood to incorporate into your diet due to its potent, immune-boosting, and anti-cancer health benefits. Sea mosses are known as nutritionally rich food because of higher source of vitamins and essential minerals. The association between human seaweed consumption and relative breast cancer risk is still being discovered. Research studies in vivo and in vitro suggest that seaweed may effectively prevent breast cancer. On a population level, those who consume seaweed, mainly brown and red sea moss, on a regular basis had significantly reduced rates of BC. Sea moss minimises the risk of breast cancer  due to the following features:

A high content of polysaccharides 

Sea moss is mainly composed of polyphenols and sulfated polysaccharides, which have a variety of pharmacological characteristics. Polysaccharides have anti-tumour properties primarily through the following mechanisms: (1) They can boost the immune system, which has the impact of suppressing tumour cells. (2) Inducing apoptosis in tumour cells by acting directly on them. It has been studied that sea moss has the highest content of polysaccharides which have an anti-tumour effect. Fucoidan, a natural polysaccharide found in the brown seaweed Laminaria, has been demonstrated to stop cancer cells from growing by inducing apoptosis and cell cycle arrest. In addition to  anti-cancer properties, Fucoidan has been shown to protect against the toxicity related to chemotherapy and radiation, 

Sea moss as homeostasis promotors

The urokinase-type plasminogen activator receptor (uPAR) is a vital receptor for cell homeostasis that participates in several metabolic pathways. Its higher concentration can lead to abnormal cell development, reduced by seaweed consumption. One of the studies concluded sea moss consumption could reduce the sugar level in urine to 50% of the starting concentration. Additionally, Due to the high iodine content in brown seaweeds, this supplement can help women who are premenopausal minimise their risk of developing breast cancer.



Sea moss as a natural detoxifier

A compound found in sea moss; Algin may have a detoxification effect by lowering the level of certain heavy pollutants in the body. This is accomplished by keeping oestrogen levels under control within the body. Furthermore, if malignant cells originate inside the body, the use of Sea moss can stop them from spreading. In rat rodents, another interesting study evaluated the efficacy of tamoxifen (a breast cancer treatment) and an edible red algal extract. The researchers discovered that the algae were 27 percent more effective than the traditional medication. More research is needed in this area, although the preliminary findings are quite encouraging. 


Final Thoughts

Because of the adverse side effects of conventional treatments, researchers are focusing on the selective toxicity of sea moss polysaccharides, which are harmless to normal cells but hazardous to tumour cells. Furthermore, when paired with conventional medications, these polysaccharides demonstrated improved anti-cancer action as well as immunocompetence. More research is required, although some first findings seem highly promising. So, get your daily dosage of minerals and vitamins from this amazing superfood as an anti-cancer available at Herbal Vineyards.

References 

Yang, Y. J., Nam, S. J., Kong, G., & Kim, M. K. (2010). A case-control study on seaweed consumption and the risk of breast cancer. The British Journal of Nutrition, 103(9), 1345–1353. https://doi.org/10.1017/S0007114509993242

Teas, J., Vena, S., Cone, D. L., & Irhimeh, M. (2013). The consumption of seaweed as a protective factor in the etiology of breast cancer: proof of principle. Journal of Applied Phycology, 25(3), 771. https://doi.org/10.1007/S10811-012-9931-0

Teas, J., Vena, S., Cone, D. L., & Irhimeh, M. (2013). The consumption of seaweed as a protective factor in the etiology of breast cancer: proof of principle. Journal of Applied Phycology, 25(3), 771–779. https://doi.org/10.1007/S10811-012-9931-0

 

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