Experts point out that seaweed, algae, and bitter melon can activate genes related to longevity, serving as one of the secrets to the long lives of Okinawans.

At the end of February, the World Health Organization (WHO) predicted that there would be about 35 million new cancer cases by 2050, a 77% increase from the estimated 20 million cases in 2022. This means the global cancer burden will rise rapidly. Alongside screening and preventive treatment, Sanjay Gupta, Associate Professor of Neurosurgery at Emory University School of Medicine, emphasized that daily diet also plays a vital role in preventing this disease.

During his visit to the “Blue Zone” of Okinawa, where the highest number of centenarians live, he identified a method to support rejuvenation and stimulate the body’s “longevity genes.”

“Hidden in our DNA is a gene called FOXO3. It can delay the aging process but needs to be activated by the right foods,” he said.

Previous scientific reports have also found that the Okinawan diet helps reduce the risk of cardiovascular disease and inflammation.

According to Gupta, there are three types of foods that locals eat regularly, which may activate longevity genes:

Bitter Melon

According to Dr. Gupta, bitter melon has been used by Okinawans for centuries both as food and as a natural remedy for type 2 diabetes. It contains a phytonutrient called polypeptide-P, which can help lower blood sugar levels. Another compound, charantin, promotes glucose metabolism in the body.

Outside of Japan, Ayurveda (Hindu traditional medicine) and Traditional Chinese Medicine have long used bitter melon for its detoxifying and blood-cleansing effects. Its bitterness helps clear heat, cool the body, and is particularly beneficial for the liver, gallbladder, kidney stones, and water retention. Its detoxifying properties also positively affect the skin, reducing acne, eczema, and psoriasis.

Seaweed

In Japan, seaweed is an important part of the diet. It is rich in fiber, omega-3 fatty acids, vitamins A, C, E, and B, as well as abundant minerals such as magnesium, potassium, and zinc.

Growing scientific research shows that seaweed’s components and compounds provide various health benefits. Studies on mice have shown that adding seaweed to the diet improves blood cholesterol levels, even when consuming high-fat, high-cholesterol diets.

Other analyses indicate that seaweed can support weight loss and reduce blood pressure. Its high fiber content helps prevent colon cancer, type 2 diabetes, obesity, and cardiovascular disease. Other compounds in seaweed offer strong antioxidant effects.

Algae

In addition to seaweed, other forms of algae are also an essential part of the Okinawan diet and may activate longevity genes. Green algae contain various bioactive components such as phycocyanin, carotenoids, fiber, and plant sterols, which help reduce total cholesterol in the intestines and downregulate fat-producing genes in the liver.

Green algae also reduce inflammation by suppressing the activity of a specific gene, thereby lowering the production of inflammatory cytokines. This plant inhibits lipid peroxidation, prevents free radical formation, and combats oxidative stress.

A 2021 study published in the U.S. National Library of Medicine found that consuming 1–8 grams of spirulina per day may help regulate both systolic and diastolic blood pressure, especially in people with high blood pressure.

Although more research is needed, some evidence suggests that algae may have anti-cancer properties. Animal studies indicate that algae can reduce tumor size in various types of cancer.