A team of researchers at the University of Connecticut reported significant findings supporting the nutritional benefits of sugar kelp grown in Connecticut. They found that laminaria sacrum inhibits liver inflammation and fibrosis in a mouse model of diet-induced non-alcoholic steatohepatitis, which is a fatty liver disease.

In a paper published in the Journal of Nutritional Biochemistry by College of Agriculture, Health, and Natural Resources faculty Young-Ki Park, assistant research professor in the Department of Nutritional Sciences, and JiYoung Lee, professor and head of the Department of Nutritional Sciences, the researchers reported significant findings supporting the nutritional benefits of Connecticut grown sugar kelp.

They found brown sugar kelp (Saccharina latissima) inhibits hepatic inflammation and fibrosis in a mouse model of diet-induced non-alcoholic steatohepatitis, a fatty liver disease. They studied the differences between three groups of mouse models. They placed two on high-fat diets but incorporated sugar kelp, a kind of seaweed, into the diet of one. The third group was on a low-fat diet as healthy control. The group that ate sugar kelp had lower body weight and less adipose tissue inflammation- a key factor in a host of obesity-related diseases than that of the other high-fat group.

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