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Directions:
For
health improvement and
maintenance, take 6 to 9 tablets daily.
For diseases, take 9 to 18 tablets daily.
For maximum benefits, take 3 times a day
with a full glass of
water, in the morning, after lunch and before
going to bed.
Ingredients:
Extract of brown seaweed
(Fucoidan), extract of brown rice (Arabinoxylan).
Others Ingredients:
Minerals, Amino Acid, Vitamin B6 / B2 / B12, and some inert additives.
Storage Instructions: Store
in a cool, dry place.
Warning: Keep out
of reach of children.
What is Fucoidan?
Fucoidan is a complex polysaccharide composed
largely of fucopyranoside and natural sulphate of brown seaweed/algae.
Fucoidan also has trace elements of three different types of sugar
molecules-galactose, xylose, and glucuronic acid. Fucoidan molecules also
demonstrate a tendency to bond with sulfation polysaccharide groups.
Research indicates that the higher the sulfation polysaccharide group-count
in a plant, the higher its therapeutic potential.
Research on brown seaweed/algae started about
20years ago by a group of researchers, to find out its effects, and since
then, many researchers have been working on high-level studies. In the past
10 years, there have been various presentations at academic conferences, and
a study on bio-defense activities of brown seaweed/algae in the human body
was academically established. Currently, Fucoidan the center of focus,
especially in the areas of therapeutic and alternative medicine area, as it
possesses effects to prevent and improve a series of lifestyle-related
diseases and problems. A number of Fucoidan foods and supplements are now
very popular in the Japanese market.
Only small amounts of Fucoidan can be extracted
from brown seaweed (around 0.8g of Fucoidan from 1kg of brown seaweed), so
it is impossible for a person to intake 2.0g of Fucoidan just by eating
brown seaweed.
Fucoidan is attracting attention, as it has many effects, including a new
tertiary function of food on human bodies upon intake of fucoidan.
Best
Fucoidan from Japan
The raw Fucoidan
material that we sell is produced by QP Corporation (Fine Chemical
department), which is the largest manufacturer of mayonnaise in Japan, and
also one of the largest and the most reliable food makers in Japan.
QP Corporation also maintains a world-class quality assurance system with
definite responsibility for processing.
QP Corporation
secures an environmentally clean area of the Japanese ocean to gather brown
seaweed of high quality, and uses the "root" part of brown algae, which is
more adhesive than other parts and contains a lot of sulfated
polysaccharide. This root part of brown algae is also currently very popular
and revered in the Japanese food market for its good taste and high
nutrition. Before starting the extraction process, QP Corporation hangs out
large amounts of the root portions of brown algae on the seashore, under
strong rays of sunlight. These brown algae then generate a lot of "spores,"
which contain rich minerals and other nutritious ingredients, and finally
become ripe and dried out.
In the extraction
process of Fucoidan, QP Corporation focuses on preserving rich minerals and
other indigestible nutritious ingredients, such as Fucoxianthin, one of the
natural Charotenoid prepared from brown algae possessing an anti-oxidation
effect, in the Fucoidan. QP Corporation also has a special method of using
only water and no alcohol in the extraction process, because alcohol
detaches rich minerals and other nutritious ingredients from the Fucoidan.
This special method also retains Fucoidan's molecule structure in its
natural form.
These are the reasons
why our Fucoidan maintains the highest position in quality and reliability
on the Japanese market.
Composition of "Arabino Fucoidan"
| |
Content |
Result
(per 100g) |
Method of
analysis |
| |
|
| |
Moisture |
5.9g |
Routine
method |
| |
Protein |
5.4g |
Kjeldahl
method (Nitrogen x 6.25) |
| |
Fat |
0.3g |
Soxhlet
method |
| |
Ash |
38.5g |
Incineration method |
| |
Carbohydrate |
27.5g |
100-(moisture+protein+fat+ash+fiber) |
| |
Energy |
134kcal |
based on
the energy coefficients of protein, fat and carbohydrate |
| |
Dietary
fiber |
22.4g |
enzyme-digesting method |
| |
Insoluble
material |
2.0g |
|
| |
|
| |
Sodium |
5.91g |
atomic
absorption analysis |
| |
Phsphorus |
257mg |
absortimetry using vanadomolybdate |
| |
Iron |
6.59mg |
absortimetry using o-phenanthroline |
| |
Calcium |
549mg |
volumetry
using potassium permanganate |
| |
Potassium |
9.83g |
atomic
absorption analysis |
| |
Magnesium |
733mg |
atomic
absorption analysis |
| |
Zinc |
291mg |
atomic
absorption analysis |
| |
Niacin |
27.6mg |
microorganism method |
| |
|
| |
Fucoidan |
26.7g |
* |
| |
|
| |
General
microorganism |
>300 per g |
|
(analysed at Japan Food Analysis
Center, 2000 Feb. 2)
* After the
sample was hydrolyzed in 0.5 N H2SO4
at 95 C for 2.5 h, the fucose content was determined by Gibbons' method
(Gibbons, 1955). The weight of fucose residue in polysaccharide was revised
by 0.9times to remove the weight
of H2O per fucose residue.
We estimate that fucose content in fucoidan is about 15%, from several
reports of fucoidan.
After the fucoidan in the sample is purified and its fucose content assayed,
the calculated fucoidan content should change.
A Traditional
and Nutritious Japanese Food Culture
Seaweed has been used for food since ancient
times, more than 3000 years ago. This fact was proven by ruins that were
excavated in various regions across Japan. This also represents a long
history and tradition of eating habits that continue up to the present day,
symbolizing a traditional Japanese food culture.
While there are many countries in the world
where people eat seaweed, Japan has introduced a wide range of seaweeds into
food culture. Japan consumes more than 300,000 tons of tens of varieties of
seaweeds per year.
There are many requirements for seaweed in order for it to be edible. One of
the most important requirements is controlled production in sea farming.
Some seaweeds are greatly affected by environmental factors such as
plankton, waste water, and temperature change of sea water, and consequently
easily tend to become unsuitable for food. Therefore, many specific
techniques are required in order to attain a stable and continuous
production of edible seaweed.
In the life span of seaweed, the time period
during which it is edible is limited. Recently, however, farm-raising
techniques have become highly developed, and a stable supply of edible
seaweed is now available.
According to nutritional science, abundant
minerals and indigestible ingredients are available in seaweed, and
therefore, seaweed is evaluated as nutritionally equivalent to vegetable and
fruit.
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