In Vitro and In Vivo Studies Suggest Dietary Consumption or Topical Application of Ulva lactuca Protects Body from Oxidative Stress and Inflammation
Specific green algae extracts that mitigate damage caused by oxidative and inflammatory stress that otherwise could lead to cellular damage, inflammation and cancer by activating the body’s antioxidant response element. Seaweed extracts have been used in medicine for many centuries; consumption of green, red and brown algae is inversely related to various cancers. Laboratory studies involving certain marine algae have shown their potential to increase the cellular antioxidant status and thereby decrease inflammation. Researchers at the University of Florida have discovered an edible green alga, Ulva lactuca, commonly called sea lettuce, that when enriched with a new keto-type fatty acid and other agents activates the body’s antioxidant response element. Use of Ulva lactuca in laboratory cell and in vivo studies scientifically demonstrated the molecular basis for potential health benefits for the prevention of inflammation, cancer, and potentially other diseases, as well as age-related effects.
ApplicationDietary and topical products made with Ulva lactuca to fight inflammatory conditions, cancer and reduce aging-related effects
- Scientific basis for beneficial activity, strengthening product image and credibility
- Can cultivate seaweed to allow for mass production, increasing cost effectiveness
- Can be used to combat inflammatory diseases that could result in cancer, skin diseases, and other age-related ailments, increasing the applicable market