A strong, resilient immune system is the foundation of good health. If you’re struggling with any type of chronic virus, skin troubles, and a generally weak immune system, red marine algae is worth learning more about.

What is Red Marine Algae?

Red Marine Algae, commonly known as a sea vegetable, is a type of algae that grows abundantly in the ocean. It has been used by Chinese and Japanese cultures for centuries for its nutritional benefits.

There are more than 4,000 species of red algae, and two of the most beneficial and potent strains are Gigartina and Dumontiacea. It’s suggested to take both strains together.

Gigartina & Dumontiacea Strains of Red Marine Algae

Gigartina papillate is an active strain of red marine algae found particularly beneficial for the skin and immune system. It’s very rich is sulfated polysaccharides, which are unique protein-bound carbohydrates, found to support the body’s immune response to bacteria, viruses, fungi, and toxins.

Gigartina red marine algae also contains carrageenan, a sulphuric acid extracted from sea vegetables. This carrageenan component seems to help direct the beneficial immune-enhancing effects of Gigartina toward the skin. People use gigartina for chronic viruses like oral herpes, genital herpes, shingles, HIV, influenza, and mononucleosis.

Dumontiacea is a specific type shown to have antiviral properties. People specifically use this strain for herpes simplex virus I and II because it may suppress the herpes virus in the initial stages of a flare-up, and increase the length of time between outbreaks.

Health Benefits of Red Marine Algae

Red marine algae supports a healthy immune system and steady immune system response because of its sulfated polysaccharide content.

Red marine algae is used to support healthy skin (psoriasis, eczema, herpes), hair, nails, and immunity. It may support quick recovery and a decrease in the severity of skin troubles and lesions. Customers have reported that Red Marine Algae Plus has changed their lives, and have permanently switched to this product over L-lysine and over-the-counter topical creams.

Despite its recently trendy, superfood status, seaweed has been used all over the world for thousands of years, but has most notably been a prominent part of Asian diets for the longest period of time, particularly in Japan, Korea, and China. There are thought to be over 10,000 species of seaweed, reflecting its immense diversity, both in flavor and nutritional properties. The most popular seaweed species are nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp, and spirulina. Sea vegetables also have a long history in ancient medicine, folklore, farming and food growing in Europe, particularly in Ireland.

Nutritional benefits

Sea vegetables are full of nutrients. Coming in a multitude of colours, textures, shapes, and sizes, all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron. They are also rich in protein, fiber and vitamins, specifically vitamin K and folic acid while being low in calories and fat.


Thanks to their impressive nutritional profile, seaweeds are beneficial to health and are thought to help the body fight illness and disease. The Japanese have one of the highest life expectancies in the world, and one significant, standout dietary habit is their regular consumption of seaweeds. Seaweeds contain a molecule known as fucoidans, which are believed to be responsible for these impressive health benefits, contributing not just to overall life expectancy, but also to immunity and cardiovascular function.

A 2011 review of 100 studies on the benefits of seaweeds, published in the American Journal of Agricultural and Food Chemistry, reported seaweeds may be used to help lower blood pressure and promote heart health.

The quest for umami – or the fifth taste – by chefs and foodies alike has highlighted another key component of seaweeds – their high glutamate content, an amino acid, necessary for normal brain function. Dashi, a traditional Japanese broth, heralded as the ‘mother’ of umami, has seaweed as a core ingredient. Research suggests that it’s the high glutamate content of certain seaweeds that provides the umami flavoring.