Omega 5 oil that is derived from the seeds of pomegranates [usually via cold press which is the preferred method, so I understand] is a very powerful antioxidant which fights against free radicals damage. This oil has been used so far as a stand alone ingredient for topical or oral applications, or in conjunction with other ingredients such as olive oil [omega 9], or fish oil [omega 3] or vitamin E.
A recently introduced nutraceutical claims that the Omega 5 oil might interact favorably with algae [a form of marine vegetable] to create a formula which can help support the management of body fat by increasing the metabolic rate. The mix of Omega 5 and algae is supported by a clinical study that has yet to be released.
See the definition of Algae at: http://en.wikipedia.org/wiki/Algae.
In terms of nutrition, Wikipedia states as follows:
Nutrition
Seaweeds are an important source of food, especially in Asia; They are excellent sources of many vitamins including: A, B1, B2, B6, niacin and C. They are rich in iodine, potassium, iron, magnesium and calcium.[24]
Algae is commercially cultivated as a nutritional supplement. One of the most popular microalgal species is Spirulina (Arthrospira platensis), which is a Cyanobacteria (known as blue-green algae), and has been hailed by some as a superfood.[13] Other algal species cultivated for their nutritional value include; Chlorella (a green algae), and Dunaliella (Dunaliella salina), which is high in beta-carotene and is used in vitamin C supplements.
In China at least 70 species of algae are eaten as is the Chinese "vegetable" known as fat choy (which is actually a cyanobacterium). Roughly 20 species of algae are used in everyday cooking in Japan.[24]
Certain species are edible; the best known, especially in Ireland is Palmaria palmata (Linnaeus) O. Kuntze (Rhodymenia palmata (Linnaeus) Kuntze, common name: dulse).[14] This is a red alga which is dried and may be bought in the shops in Ireland. It is eaten raw, fresh or dried, or cooked like spinach. Similarly, Durvillaea antarctica [15] is eaten in Chile, common name: cochayuyo. [16]
A recently introduced nutraceutical claims that the Omega 5 oil might interact favorably with algae [a form of marine vegetable] to create a formula which can help support the management of body fat by increasing the metabolic rate. The mix of Omega 5 and algae is supported by a clinical study that has yet to be released.
See the definition of Algae at: http://en.wikipedia.org/wiki/Algae.
In terms of nutrition, Wikipedia states as follows:
Nutrition
Seaweeds are an important source of food, especially in Asia; They are excellent sources of many vitamins including: A, B1, B2, B6, niacin and C. They are rich in iodine, potassium, iron, magnesium and calcium.[24]
Algae is commercially cultivated as a nutritional supplement. One of the most popular microalgal species is Spirulina (Arthrospira platensis), which is a Cyanobacteria (known as blue-green algae), and has been hailed by some as a superfood.[13] Other algal species cultivated for their nutritional value include; Chlorella (a green algae), and Dunaliella (Dunaliella salina), which is high in beta-carotene and is used in vitamin C supplements.
In China at least 70 species of algae are eaten as is the Chinese "vegetable" known as fat choy (which is actually a cyanobacterium). Roughly 20 species of algae are used in everyday cooking in Japan.[24]
Certain species are edible; the best known, especially in Ireland is Palmaria palmata (Linnaeus) O. Kuntze (Rhodymenia palmata (Linnaeus) Kuntze, common name: dulse).[14] This is a red alga which is dried and may be bought in the shops in Ireland. It is eaten raw, fresh or dried, or cooked like spinach. Similarly, Durvillaea antarctica [15] is eaten in Chile, common name: cochayuyo. [16]
Porphyra (common name: purple laver), is also collected and used in a variety of ways (e.g. "laver bread" in the British Isles). In Ireland it is collected and made into a jelly by stewing or boiling. Preparation also involves frying with fat or converting to a pinkish jelly by heating the fronds in a saucepan with a little water and beating with a fork. It is also collected and used by people parts of Asia, specifically China and Japan as nori and along most of the coast from California to British Columbia. The Hawaiians and the Maoris of New Zealand also use it.
One particular use is in "instant" puddings, sauces and creams. Ulva lactuca (common name: sea lettuce), is used locally in Scotland where it is added to soups or used in salads. Alaria esculenta (common name: dabberlocks), is used either fresh or cooked, in Greenland, Iceland, Scotland and Ireland.
The oil from some algae have high levels of unsaturated fatty acids. Arachidonic acid (a polyunsaturated fatty acid), is very high in Parietochloris incisa, (a green alga) where it reaches up to 47% of the triglyceride pool (Bigogno C et al. Phytochemistry 2002, 60, 497). [17] [18]
Is this yet another brilliant use of Omega 5 oil or another diet system on the market? It is too early to tell but one must entertain a certain regime to achieve the desired results.
The Omega 5 oil can be purchased in selected nature stores in the USA. Make sure you ask for the pomegranate seed oil not the juice or powder extract. The juice or powder do not contain Omega 5.
Be healthy.
No comments:
Post a Comment