Edible red macroalgae such as Palmaria palmata, (Dulse), Porphyra tenera (Nori) and Eisenia bicyclis have been measured as a relevant source of "alternative protein, minerals, and, eventually, fiber." įeeding the seaweed Asparagopsis taxiformis to cows can reduce their methane emissions. Ĭhondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.Īs a nutraceutical product, some edible seaweeds are associated with anti-inflammatory, anti-allergic, antimutagenic, antitumor, antidiabetic, antioxidant, antihyperthensive and neuroprotective properties. Such enzymes are frequently produced in Japanese population due to their consumption of seaweeds. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Prebiotics are non-digestible, selectively fermented compounds that stimulate the growth and/or activity of beneficial gut microbiota which, in turn, confer health benefits on the host. Seaweeds are rich in polysaccharides that could potentially be exploited as prebiotic functional ingredients for both human and animal health applications. However, mainstream nutrition consider algal B12 sources like seaweed unreliable. The vitamin is obtained from symbiotic bacteria. A mere 4 grams of dried purple laver is considered sufficient to meet the RDA for B-12. The study noted that B-12 was found in both raw and roasted seaweed, the latter containing about half as much-but still a sufficient amount. One study in 2014 pointed to certain species of seaweed as being a possible vegan source of biologically-active Vitamin B12. Seaweed contains high levels of iodine, tyrosine relative to other foods. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Ĭorn chips flavoured and coloured with green algae Ulva spp.
The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried. Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems. Handling Lyngbya majuscula can also cause seaweed dermatitis. Typically poisoning is caused by eating fish which have fed on Lyngbya or on other fish which have done so. Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.
They typically contain high amounts of fiber.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes.