Macroalgae, or seaweeds, are a rich source of components which may exert beneficial
effects on the mammalian gut microbiota through the enhancement of bacterial diversity and …

Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species
(fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient …

Population growth is the driving change in the search for new, alternative sources of protein.
Macroalgae (otherwise known as seaweeds) do not compete with other food sources for …

The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is
not known how blanching affects protein extraction. We assessed the effect of blanching or …

Correct species identification is fundamental for assessment and understanding of
biodiversity. Erroneous species identification may impede conservation management and …

Seaweed biomass is a renewable resource with multiple applications. Sea-based cultivation
of seaweeds can provide high biomass yields, low construction, operation, and maintenance …

Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been
recognized for its nutritional benefits for food and feed. As the demand for sustainable food …

Marine algae, encompassing both macroalgae and microalgae, have emerged as a
promising and prolific source of bioactive compounds with potent anticancer properties …

Seaweed is gaining attention as a possible alternative and sustainable source of proteins.
This study investigates three protein extraction methods and their effect on protein yield and …

Alternative protein sources such as seaweed can help relieve the pressure on land-based
protein supply. This proof-of-concept study developed an extraction method to recover …