Healing Power of Malaysian Seaweeds

Expert’s Snapshots

Prof. Dr. Suhaila Mohamed graduated with a Double Major,
B. Sc. (Hons.) in Physiology and Food Science (University
of Leeds, UK) and later received her Ph.D in Biophysical
Chemistry of Food (University of Leeds, UK) at the age of 26.
Prof. Dr. Suhaila Mohamed specialises in Functional Food as
complementary and alternative medicine for cardiovascular
health, cancer and food related ailments. It requires a
multidisciplinary approach involving chemistry, physiology,
food sciences and nutrition. She received numerous national
and international research and product awards including the
National Innovation Award, National Patent Award, Malaysian
Toray Science Foundation Award and Tribute to Women
Award for Science and Technology. Her major scientific
discoveries are –

(i) a nutritious Low Sodium Hi Calcium salt
replacer /seasoning / flavor enhancer for individuals prone to
hypertension and kidney problems, with anti-cancer properties

(ii) world’s first palm leaf extract products capable of enhancing
mental cognitive functions and cardiovascular health as well
as preventing cancer

(iii) world’s first anti-oil adsorption and
antioxidative additive that can reduce oil absorption in the
fried food by as high as 85% for incorporation into frying oils

(iv) a composition that is capable of enhancing wound
healing, tissue/organ repair and helps to manage diabetes,
hypertension, hypercholesterol, other cardiovascular ailments
and cancers, especially useful for patients with compromised
healing process such as diabetic patients.