Seaweed has been part of the human diet in Asia for many centuries and was often considered a mouthwatering one at that. A Chinese writer in 600 B.C. noted seaweed was a “delicacy fit for most honored guests, even for the king himself.”

High praise indeed. And it came long before anyone knew that seaweed, a type of marine algae, was a superfood conferring health benefits. We certainly know now.

A study published in the journal Marine Drugs offers insight into one possible reason why Japan has one of the lowest colon cancer rates in the world. Researchers suggest it might be the red seaweed in their diet that helps contribute to that lower cancer incidence. In fact, seaweed has been associated with a reduced risk of colorectal and breast cancer as well.

In their investigation, scientists analyzed the molecular structure of several types of red seaweed.

The study shows that, when broken down, red seaweed produces beneficial sugars that serve as a food source for probiotic bacteria in our gut and help promote their growth.

Probiotics are live organisms that can help keep us in good health. They can be found in some foods, such as yogurts. While many other microorganisms can be harmful, probiotics help us digest food, can kill disease-causing cells and often produce vitamins. They’re the good guys.

Investigators found one of the sugars produced by red seaweed also appeared to inhibit the growth of colon cancer cells. Scientists say they will continue to study red seaweed as a potential therapeutic agent.

Red seaweed is indeed fit for a king — and fit for the microorganisms in your digestive track. Consider those probiotics your honored guests.