Agar is one of the popular anti-inflammatory agent

 


Agar (Aegrus Desmiger) has been used since biblical times for healing purposes. The name is derived from a Hebrew word, “Hagar," meaning "bitter melon," or "pink grape." Agar can be cultivated both inland and in the air; in either case, it has a fruity taste. Modern use of agar is for medicinal purposes mainly, although some cultures also use it for culinary purposes.

 

Agar is one of several polysaccharides that have been scientifically proven to have healthful benefits. For routine lab tests, the polysaccharides are mixed into dextrose, a simple sugar. When this sugar reacts with the other elements, particular chemical reactions occur, resulting in the production of what are known as Agar benefits. In simpler terms, Agar provides energy for your cells; it contains significant amounts of sulfur that absorbs water, and it contains an unusual bond of hydrogen. Because of these characteristics, Agar is commonly used for digestion and also as a laxative and anti-inflammatory agent.

The human body's major supply of energy is stored in red algae called Phosphatidyl choline. It was discovered in the 1970s that the human body uses this substance to produce energy. In its most simple form, this substance is a combination of sugars and amino acids bound together in long chains. A study conducted by the University of Illinois' College of Medicine found that Agar produces energy from Phosphatidyl choline, successfully replacing glucose in the human cell walls. Other studies supported the use of Agar as a replacement for glucose.

Agar is produced by some green algae and marine algae. This versatile material can be separated into two major categories, both of which are derived from the same species. These two categories are red algae (also called filamentous algae or phycocyanin) and green algae (also known as chlorophyll algae or ergosterol sulfates).

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