Edible seaweed

[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.

[10][11] Seaweeds are also traditionally consumed in Indonesia, Malaysia, Singapore, Vietnam, Myanmar, and Sri Lanka, as well as in the islands of Micronesia, Melanesia, and Polynesia.

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.

[23] 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.

[24] Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.

As a nutraceutical product, some edible seaweeds are associated with anti-inflammatory, anti-allergic, antimutagenic, antitumor, antidiabetic, antioxidant, antihyperthensive and neuroprotective properties.

[citation needed] 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.

[26] In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri.

In the northern Philippines, the cold-water red seaweeds Porphyra atropurpurea, Pyropia vietnamensis, Halymenia formosa, and related species are also traditionally harvested from the wild and dried into black nori-like sheets called gamet which are used as ingredients in cooking.

These include some members of the genera Chaetomorpha, Enteromorpha, Hydroclathatrus, Padina, Sargassum, Palisada, Agardhiella, Gracilaria, Halymenia, Laurencia, Hypnea, Liagora, and Sarcodia.

[36][37][38] Carrageenan as a gelatin substitute has also spread to other parts of Southeast Asia, like in Indonesia, where it is used for desserts like es campur.