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Edible seaweed

A dish of pickled spicy seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes.[1] They typically contain high amounts of fiber.[2][3] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.[2] Seaweeds are also harvested or cultivated for the extraction of polysaccharides[4] such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[5] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.[6]

Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect.[7] Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal.[8] Typically, poisoning is caused by eating fish which have fed on Lyngbya or on other fish which have done so;[8] this is called ciguatera poisoning.[8] Handling Lyngbya majuscula can also cause seaweed dermatitis.[9] Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal disorders.[8]

  1. ^ Reynolds, Daman; Caminiti, Jeff; Edmundson, Scott J.; Gao, Song; Wick, Macdonald; Huesemann, Michael (2022-10-06). "Seaweed proteins are nutritionally valuable components in the human diet". The American Journal of Clinical Nutrition. 116 (4): 855–861. doi:10.1093/ajcn/nqac190. ISSN 0002-9165. PMID 35820048.
  2. ^ a b Garcia-Vaquero, M; Hayes, M (2016). "Red and green macroalgae for fish and animal feed and human functional food development". Food Reviews International. 32: 15–45. doi:10.1080/87559129.2015.1041184. hdl:10197/12493. S2CID 82049384.
  3. ^ K.H. Wong, Peter C.K. Cheung (2000). "Nutritional evaluation of some subtropical red and green seaweeds: Part I — proximate composition, amino acid profiles and some physico-chemical properties". Food Chemistry. 71 (4): 475–482. doi:10.1016/S0308-8146(00)00175-8.
  4. ^ Garcia-Vaquero, M; Rajauria, G; O'Doherty, J.V; Sweeney, T (2017-09-01). "Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification". Food Research International. 99 (Pt 3): 1011–1020. doi:10.1016/j.foodres.2016.11.016. hdl:10197/8191. ISSN 0963-9969. PMID 28865611. S2CID 10531419.
  5. ^ Round F.E. 1962 The Biology of the Algae. Edward Arnold Ltd.
  6. ^ Garcia-Vaquero, M; Lopez-Alonso, M; Hayes, M (2017-09-01). "Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray". Food Research International. 99 (Pt 3): 971–978. doi:10.1016/j.foodres.2016.06.023. hdl:10197/8228. ISSN 0963-9969. PMID 28865623.
  7. ^ Wiseman, John SAS Survival Handbook
  8. ^ a b c d Turner, Nancy J.; von Aderkas, Patrick (2009). "3: Poisonous Plants of Wild Areas". The North American Guide to Common Poisonous Plants and Mushrooms. Portland, OR: Timber Press. pp. 115–6. ISBN 9780881929294. OCLC 747112294.
  9. ^ James, William D.; Berger, Timothy G.; et al. (2006). Andrews' Diseases of the Skin: clinical Dermatology. Saunders Elsevier. ISBN 978-0-7216-2921-6.

Edible seaweed

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