Sea cucumbers are a nutrient-rich food that has been used for centuries in traditional Asian medicine. They are high in lean protein, which the American Heart Association has identified as essential for heart health. Studies have suggested that sea cucumbers may have the potential to lower cholesterol levels and blood pressure, making them a great alternative to red meat protein. The bioactive composition of cultivated sea cucumber (Stichopus japonicus) and its anti-fatigue effect on mice have been studied extensively.
It has been found that certain chemical compounds, such as chondroitin, mucopolysaccharides and glucosamine, found in sea cucumbers, have beneficial effects on arthritis disorders. Additionally, a compound called DS-Echinoside A isolated from sea cucumbers has been shown to reduce cell adhesion, migration and invasion in human liver cancer cell lines. Sea cucumbers are also rich in phenolic compounds and flavonoids, which have antioxidant properties. These compounds can help protect against oxidative damage caused by free radicals.
In addition, sea cucumbers contain omega-3 and omega-6 fatty acids, which can help reduce inflammation and improve overall health. Protein-rich foods like sea cucumbers may be especially beneficial for people with diabetes who seek to control their blood sugar levels. Sea cucumbers can be prepared in a variety of ways, such as slicing them and combining them with other strong-tasting foods like winter melon, shiitake mushrooms and Chinese cabbage. Overall, sea cucumbers are a nutritious food that can provide numerous health benefits.
They are low in cholesterol and can be a great alternative to red meat protein. However, it is important to note that due to poor management practices in many countries, the trade in sea cucumbers specifically intended for the food market is largely controlled by the Hong Kong SAR (Special Administrative Region) of China, Singapore and the Chinese province of Taiwan.
