In the oceans live about 500,000 species of living beings, from plankton and microalgae to gigantic whales. The sea was and remains the origin and an excellent biological reserve.

Algae are photosynthetic organisms and they range in size, from microscopic species to giant ones. Their ecological role is very important, as they are oxygen producers and food base for almost all aquatic life.

Algae is one of the oldest living beings on the planet. A natural resource that renews itself every year in the sea and is therefore a stable and sustainable food.

They can be developed into many kinds of products, such as natural food ingredients, marine functional food, marine drugs, marine biomedical materials, seaweed cosmetics, products for agriculture (seaweed fertilizer, biological pesticide, etc). The consumption and interest in them continues to increase all over the world.

Seaweed is part of a healthy diet and is used in herbal medicines in many traditional cultures, as well as excipients and active principles in the treatment of different diseases.

Edible Algae

On the European coast, there are sea regions especially rich in edible seaweed, in which the variety and the quantity of species distinguish them from the rest. More than a fad, algae is a food for centuries, rich in minerals and essential trace elements, can help solve problems of iron and iodine deficiency, which cause diseases such as weakness, depression and anemia.

Extracts from algae for food, industrial and research purposes, are some of the use they carried out.

Benefits of Seaweed

Seaweeds are scientifically recognised as a food with a high nutritional value. A foodstuff rich in proteins (essential amino acids), minerals, trace elements, vitamins and other specific nutrients, such as polyunsaturated fatty acids. They have dietary fiber and low overall lipid content. Algae contain, in sufficient quantities, all the elements needed by the human body and the characteristics we look for in a healthy diet. The unique properties of seaweed, make it beneficial to the body in several ways:

Seaweed is much more nutrient dense than any land vegetables. It is a large and excellent source of vitamins, especially those in groups A and C, of essential minerals (calcium, iron, potassium, phosphorus, magnesium, etc) and trace elements (almost all of them, particularly iodine, silicon, zinc, manganese, copper and selenium). More importantly, seaweed is a great source of iodine.

Unlike land plants, seaweed contains preformed omega-3 fatty acids DHA and EPA, so seaweed or algae oil can be a reliable source of omega-3 for vegetarians.

Seaweed contains many antioxidants. As part of a healthy diet, seaweed can help protect against oxidative stresses and prevent chronic diseases, such as cancer and digestive problems.

Seaweed has a mild laxative effect and is quite useful in maintaining healthy digestion. It aids in stimulating the release of digestive enzymes, supporting the absorption of nutrients, and facilitating the metabolism of fats. Studies have shown that polysaccharides exert prebiotic effects on the gut, which helps in normal functioning of beneficial stomach bacteria and shields the stomach wall against harmful bacteria.

Beans can cause gas and stomach upset for many people. This can be easily fixed by adding kombu, a particular kind of seaweed, to the beans when cooking. Additionally, they have high biological value proteins, these complement the proteins from other foods, as they contain all the essential amino acids and nine of the non-essential ones.

What we eat directly influences which bacteria dominates in our gut. The types of bacteria that can feed best on the food we choose to eat, will grow better. This explains why some cultures handle different types of food better than others. Plants have fiber, but seaweed contains some types of carbohydrates, that we lack in the digestive system and are needed to process the food. These include carrageenan, fucan, galactan, and many more.

In addition to nourishing us, seaweed simulate our metabolism and circulation, as it has low calorie and fat content, help with weight control and activate our natural defences.

Seaweed possesses the ability to detoxify and cleanse the body and facilitates the excretion of toxic waste. The binding property of the natural absorbent, alginate, which is present in it, makes toxic materials, including heavy metals like lead, mercury, and other pollutants, indigestible and eliminates them from the body through bowel movements.

Uses

Algae can be added to all kinds of food, as a complement to almost any dish. You can add them in salads, soups, cereals, other vegetables, omelets, pulses etc. Use all the different types and vary them from day to day, just as you do with other vegetables.

Edible Algae from Atlantic Ocean

  • Wakame (Undaria pinnatifida)

  • Dulse (Palmaria palmata)

  • Esparguete do Mar (Himanthalia elongata)

  • Kombu (Laminaria ochreoleuca, Laminaria sacharina)

  • Nori (Porphyra umbilicalis, Porphyra linearis)

  • Agar-Agar (extracto de Gelidium sesquipedale)

  • Musgo da Irlanda (Chondrus crispus)

  • Fucus, Gracilaria e Dilsea