This website has been created to share various studies conducted regarding therapeutic potentials of Fucoidan to shed more insight into its efficacy on our health, with particular focus on its presumed effects on cancer.
The site does not contain medical or health advice. The medical or health information is provided for general informational and educational purposes only and is not a substitute for professional advice.
According to Japan Health and Nutrition Food Association (JHFA), Fucoidan is defined as a sulfated polysaccharides present in mature brown algae (Okinawa Mozuku, Gagome Kombu, and Mekabu). Depending on the algal species, fucoidan types might differ in structure, constituent saccharides, degree of sulfation, and functionality.
Although a variety of in vitro and in vivo studies are still been carried out to determine Fucoidan’s therapeutic potentials, classical bioactivities associated with fucoidan include anti-oxidant, anti-tumor, anti-coagulant, anti-thrombotic, immunoregulatory, anti-viral and anti-inflammatory effects.
Previous studies have shown that the physiological benefits of water-soluble polysaccharides are distinct from those that have been depolymerized beyond a certain weight. Japan Health and Nutrition Food Association (JHFA), therefore, focused on high-molecular-weight polysaccharides and determined a common standard stating that at least 70% of the source materials must have a molecular weight of 10,000 or higher.
As fucoidan exists in a high-molecular weight form in seaweed, it might reasonably be assumed that it exhibits its true functionality as a structural component of seaweed in that state, being the most similar to its natural form.
In order for consumers to be able to correctly choose healthy foods, Japan Health and Nutrition Food Association (JHFA) has set standards and regulations based on quality and approved the use of the “Certified Health Food - JHFA” mark for the products meeting those standards after rigorous inspection.
The “Quality Standards of Fucoidan Food” were formulated by seven JHFA member companies, who determined the definition and range of Fucoidan Food, product standards, standards for applied raw materials, establishment of analysis methods to confirm these standards, and contents of product labeling.
On July 25, 2017, JHFA published 69th Standards and Regulations for “Fucoidan Food”. In creating Quality Standards of Fucoidan Food, JHFA has focused on the functionality of fucoidan that is abundantly present in Okinawa Mozuku (Cladosiphon okamuranus), Gagome Kombu (Saccharina sculpera), and Mekabu (the spore leaf of Wakame).
Reference: Instruction manual of JHFA products - FUCOIDAN by Japan Health and Nutrition Food Association
Hsien-Yeh Hsu,a,1,2,3,* Tung-Yi Lin,1,2,* Mei-Kuang Lu,4,5 Pei-Ju Leng,1 Shu-Ming Tsao,1 and Yu-Chung Wu6,7
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