natural supplements

Edible Algae - Algae Supplements

Generality

There are many edible varieties of algae and, in some ways, they have sufficiently common nutritional characteristics (with the due differences linked to the specific case).

Edible algae come from the waters of the whole world and, according to the local culinary tradition, can be eaten raw, cooked or processed; these products are even object of conservation, marketing and food export of great economic value. The countries that make greater use of edible algae are certainly those of Asia, especially China and Japan; however, despite what most Italians (who do NOT know the products) can believe, edible algae are part of the diet of many other peoples on the planet. Ultimately, the objective of the article is to provide little ESSENTIAL information, though generic but nonetheless indicative, of the main varieties of edible algae on the market.

Below are the most cultivated edible algae (in aquaculture), processed, preserved and sold on the PLANETARY market.

What are algae?

First of all we specify that algae ( Algae ), even though they are autotrophic organisms that produce oxygen (many of them, but not all, exploiting the chlorophyll photosynthesis), are NOT real plants (otherwise called embryophytes ). The algae can be unicellular or multicellular and do not have a tissue complexity similar to that of the other category mentioned above, even though both are green clade (group).

Obviously, from the food point of view algae are not all the same; some can be eaten and are harmless to the body, while others represent a risk to human health and other aquatic and sub-aquatic life forms; some inedible algae are highly harmful because they are responsible for the release of polluting toxins, even deadly.

More common edible algae

We proceed to the list in alphabetical order of the most common edible algae species (with some derivatives):

  • Agar agar algae : agar agar, although known by the Japanese term kanten, is NOT a real alga, but a polysaccharide based on D-galactose, obtained by processing some RED algae (Gelidum, Gracilaria, Gelidiella, Pterocladia and Sphaerococcus). Agar agar is widely used as an additive in the food industry (E406) due to its gelling function, greater than the others (although with less solubility, see for example: recipes with agar agar). Being almost totally non-digestible, the agar agar is acali- cal and slightly laxative; furthermore, it is a derivative of edible algae very rich in mineral salts. Its use is simple and requires a brief and mild cooking with subsequent solidification at room temperature (about 60 ').
  • Algae Arame or Aramu : in Latin Eisenia bicyclis or Eicklonia bicyclis, it is also called "marine oak" (sea oak). It is a group of edible BRUNE algae that grow spontaneously in the temperate waters of the Pacific Ocean and are grown both in the Japanese area and on the South Korean coasts; it has the shape of two flattened ovals, is both single and branched and grows up to one meter in height. Arame is an edible seaweed subject to numerous studies due to its supposed beneficial effects on the organism (antibiotic action on Staphylococcal aureus); it is sold in dry form and, once found in water, has a firm consistency and a sweetish taste. The Arame is rich in mineral salts and retinol equivalents, is characterized by the presence of: a glucose polysaccharide (with β 1, 3 and β 1, 6 bonds) called laminarate; the eisenin- tripeptide, with immunological functions; the lignan -estrogens; and many other molecules.
  • Blue Algae : the BLUE or blue-green algae are unicellular organisms also known as cyanobacteria ( Cyanophitya ). The blue algae are NOT all edible and some of them can be highly toxic ( cyanotoxins : anatoxin, aplysiatoxin, cylindrospermosin, domoic acid, microcystin LR, nodularin R, neosaxitoxin and saxitoxin). On the other hand, edible blue algae contain numerous biological substances of nutritional interest: polyunsaturated fatty acids (PUFA), essential amino acids, pigments and antioxidants, vitamins and minerals. Blue algae have been studied for their theoretical ability to reduce the production of pro-inflammatory cytokines by inhibiting NF-kB of macrophages and splenocytes. Some researchers claim that the consumption of edible blue algae could also reduce the risk of: cataracts and age-related macular degeneration, as well as mitigating some non-alcohol related liver diseases (such as steato-hepatitis) and improving Parkinson's disease. The sulfated polysaccharides they contain are immunomodulating, anticancer, antithrombotic, anticoagulant, anti-mutagenic, anti-inflammatory, antibiotic and antiviral (against HIV, herpes, and hepatitis).
  • Brown algae : group of plants that contains numerous edible species, of which a classic example is the already mentioned Arame. The brown algae belong to the class of Phaeophyceae, they are all multicellular and live exclusively in salt water; they are known for their high chlorophyll content, retinol equivalents, pigments ( xanthophyllins, such as astaxanthin), mineral salts and laminar. Brunettes are edible algae that contain excellent amounts of alginates, or substances used with high frequency by the food industry, particularly in the production of ice cream (E401 in which they prevent the crystallization of ice). Alginic acid is also a dietary supplement recommended in low-calorie diet therapy, as it should reduce the sense of appetite and modulate fat and sugar absorption.
  • Carragheen algae : Latin name Chondrus crispus, also known as Irish moss or lichen ; is a RED algae that grows on the shallow coastal waters of the Atlantic Ocean (east and west), where it reaches 15-30cm in height. Like the other red algae that make up agar agar, Carraghen is also an edible seaweed with thickening properties used as a gelling additive (E407-E407b); however, compared to the latter, Chondrus crispus produces a less dense gelatin. On the market it is already trimmed and dried, while if harvested by hand requires careful cleaning of marine residues. It contains considerable quantities of polysaccharides called carrageenans, from which the relative thickening and modulating power of intestinal absorption derives; some researchers claim that Carragheen may be useful in the treatment of diarrhea and urinary and respiratory tract infections.
  • Algae Condro crispo : see above, edible seaweed Carraghen
  • Darusu algae : Latin name Palmaria palmata, is a small edible RED alga that reaches 15-30cm in height and grows on the low rocky bottoms of the North Atlantic Ocean. Darusu is a VERY USED algae in the MACROBIOTICA diet as a yin food; it is eaten both raw and cooked (in soups) but only after having been thoroughly washed and cleaned. Darusu is one of the edible algae that contains the greatest amount of ascorbic acid, iron, potassium, magnesium, phosphorus, iodine and lysine; the protein intake is quite high.
  • Dulse algae : see above, edible Darusu algae

CONTINUE: Other edible seaweeds »