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～寒天がつなぐ食とウエルネス～

抄録

　Agar, a traditional Japanese food material originating in the Edo period, has evolved from a culinary ingredient to applications in cosmetics, pharmaceuticals, and scientific fields. Derived from red algae, agar is a linear polysaccharide that forms gels through a simple mechanism involving double-helix aggregation upon cooling. Historically valued for its storability and unique texture, agar remains central to Japanese cuisine and confectionery. Recent research has highlighted its physiological benefits, including intestinal regulation and potential roles in preventing lifestyle-related diseases. Technological innovations have produced agar with diverse physical properties, such as paste-like or viscoelastic forms, expanding its applications to nursing care foods and cosmetics. Furthermore, studies on agaro-oligosaccharides suggest promising effects on joint health, mobility, and gut microbiota, underscoring agar’s growing contribution to wellness and functional food development.