Search

Lithothamnion calcareum or maerl, a coralline seaweed, has a long history of use in agriculture. Currently it is also promoted as a natural source of calcium for human consumption, in a form of supplements and food additives; it is used in cosmetics as well. Here we will provide you nutrition facts and other helpful information about Maerl Lithothamnium calcareum.
Continue Reading

Enzymes have been used in a wide variety of foods for centuries and provide alternate approach to food protection. They are well accepted by the consumers than chemical additives such as antioxidants. For example, glucose oxidase, produced by molds such as Penicillium notatum and Aspergillus niger, has been shown to control spoilage of fishery products.
Continue Reading

Oil extraction Algae oils have a variety of commercial and industrial uses, and are extracted through a wide variety of methods. Estimates of the cost to extract oil from microalgae vary.
Continue Reading

Postelsia palmaeformis, also known as the sea palm or palm seaweed, is a species of kelp and classified within brown algae. The sea palm is found along the western coast of North America, on rocky shores with constant waves. It is one of the few algae that can survive and remain erect out of the water; in fact, it spends most of its life cycle exposed to the air. It is an annual, and edible, though harvesting of the alga is discouraged due to the species' sensitivity to overharvesting. Here we will introduce to you the recipe for the most famous Sea Palm (Postelsia palmaeformis) Zucchini-Cheese Omelet.
Continue Reading

For Kappaphycus and Eucheuma, the farmers usually sell to middlemen; sometimes there may be two in the chain. They sort and clean up the seaweed before selling it on to the carrageenan processors.
Continue Reading

Green distromatic seaweeds of the genus Ulva (Sea Lettuce) are commercially cultivated in East Asia for the food produce Aonori. Seaweed having resemblance to lettuce are in fact U.Fasciata, U.Lactuca etc.- that are distromatic blades, while commercially cultivated species include U.Prolifera (=Enteromorpha prolifea) and U.intestinalis that are tubular with the walls of tube one cell thick.
Continue Reading

Dulse, a red algae with leathery fronds (leaves) is found in the eulittoral zone and sometimes the upper sublittoral. It is collected by hand by harvesters plucking it from the rocks at low tide. It is perennial and when either plucked or cut, new growth appears from the edge of the previous season’s leaf. Now it is widely used as human food because of its high nutritional value.
Continue Reading

After receiving a prognosis of three months, my wife is on her way to recovery thanks to “Fucoidan.” Midori Sasanuma, Housewife, female, 62 years old. Kanazawa City, Ishikawa, Japan/ Interview with her husband
Continue Reading

Today in a number of countries, animals still regularly feed in certain regions upon fresh seaweed or are given a prepared seaweed food. In Iceland fresh seaweeds are commonly employed as a food for sheep, cattle and horses; the animals are encouraged to stay browsing on the shore during the whole of the winter and in some places during the summer as well.
Continue Reading

Marine nutraceutical might have a positive effect on human health as they can protect human body against damage by reactive oxygen species (ROS), which attack macromolecules such as membrane lipids, proteins, and DNA and lead to many health disorders such as cancer, diabetes mellitus, neuro-degenerative and inflammatory diseases with severe injuries.
Continue Reading

Peptides might help diabetes by improving absorption of glucose into the cells of the body. Peptides in fish hydrolyzates could be beneficial when used as feed components in aquaculture. Small peptides from cod or shrimp hydolyzates can enhance disease resistance of aquacultured salmon.
Continue Reading

Humans use algae as food, for production of useful compounds, as biofilters to remove nutrients and other pollutants from wastewaters, to assay water quality, as indicators of environmental change, in space technology, and as laboratory research systems. Algae is commercially cultivated for Pharmaceuticals, Nutraceuticals, Cosmetics and Aquaculture purpose.
Continue Reading

Fish oil has not historically been a subject of study, and it is only because of the increasing recognition of its importance to human nutrition and health that it has become a topic of interest. The earliest studies on the health benefits of marine fish oil were conducted by Dyerberg and Bang who discovered that the deepwater fish, which contains omega-3 polyunsaturated fatty acids (ѠPFAs), was responsible for the low incidence of heart disease among Eskimo populations.
Continue Reading

From historical times seaweeds have been employed for medical purposes, but it has been difficult to prove that any effect is, in fact, due to substances in the algae. Reference has already been made to the uses of carrageenan, agar and alginates for medicinal purposes. First mention of such uses is probably that in the Chinese herbal “Pen Tsae Kan Mu” (sixteenth century) where certain algae are listed as a cure for goiter.
Continue Reading

I've had my eye on these Irish Moss drinks for a while now and I couldn't resist grabbing them from the international section at my local supermarket. Just seeing the word "peanut" on a canned beverage is intriguing enough, but the next question is: what exactly is this stuff? A smoothie? Protein or milkshake? Meal replacement? There is a clue on the front label written in small font, the word carrageenan.
Continue Reading

With the 95-degree plus weather in New York City where I live, I have naturally been gravitating towards cool foods. Wakame has thus become much more of a staple in my diet, which is quite excellent since this seaweed is so healthy! Here are some health benefits of it that I found.
Continue Reading

ALGAE DEFINITION Algae are of any various green, red, or brown organisms that grow mostly in water, ranging in size from single cells to large spreading seaweeds. Like plants, algae manufacture their own food through photosynthesis and release large amounts of oxygen into the atmosphere. They also fix large amounts of carbon, which would otherwise exist in the atmosphere as carbon dioxide.
Continue Reading

Sea lettuces contain large amounts of polysaccharides, which constitute around 38%-54% of the dry matter. These include four polysaccharides families in sea lettuces: two major ones, the water-soluble ulvan and insoluble cellulose, and two minor ones, xyloglucan and glucuronan (Lahaye and Robic, 2007).
Continue Reading