On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

Journal of Applied Phycology

Volumn 25, Issue 6, 2013, Pages 1777-1791

  Mouritsen, Ole G ^a,b   Dawczynski, Christine ^c   Duelund, Lars ^a   Jahreis, Gerhard ^c   Vetter, Walter ^d   Schröder, Markus ^d  

^a UNIVERSITY OF SOUTHERN DENMARK   (Denmark)

^b Nordic Food Lab   (Denmark)

^c FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^d UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Amino acids; Arsenic; Dulse; Fatty acids; Foodstuff; Heavy metals; Iodine; Kainic acid; Palmaria palmata; Vitamin K

Indexed keywords

PALMARIA PALMATA; RHODYMENIA PALMATA;

EID: 84887458665     PISSN: 09218971     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10811-013-0014-7     Document Type: Article

References (80)

1. Almela C, Algora S, Benito V, Clemente MJ, Devesa V, Suner MA, Velez D, Montoro R (2002) Heavy metal, total arsenic, and inorganic arsenic contents of algae food products. J Agric Food Chem 50: 918-923.
2. Arasaki S, Arasaki T (1983) Low calorie, high nutrition vegetables from the sea. Japan Publications Inc., Tokyo.
3. Bartie W, Madorin P, Ferland G (2001) Seaweed, vitamin K, and warfarin. Amer J Health Syst Pharm 58: 2300.
4. Barsanti L, Gualtieri P (2006) Algae. Anatomy, biochemistry, and biotechnology. CRC Press, Boca Raton.
5. Bixler HJ, Porse H (2011) A decade of change in the seaweed hydrocolloids industry. J Appl Phycol 23: 321-335.
6. Braverman LE (1994) Iodine and the thyroid-33 years of study. Thyroid 4: 351-356.
7. Braune W, Guiry MD (2011) Seaweeds. A. R. G. Gartner, Ruggell.
8. Burtin P (2003) Nutritional value of seaweeds. Electron J Environ Agric Food Chem 2: 498-503.
9. Channing DM, Young GT (1953) Amino acids and peptides. Part X. The nitrogenous constituents of some marine algae. J Chem Soc (London): 2481-2491.
10. Clark RF, Williams SR, Nordt SP, Manoguerra AS (1999) A review of selected seafood poisonings. Undersea Hyperb Med 26: 175-184.
11. Clarkson TW, Magos L (2006) The toxicology of mercury and its chemical compounds. Crit Rev Toxicol 36: 609-662.
12. Colombo ML, Risè P, Giavarini F, De Angelis L, Galli C, Bolis CL (2006) Marine macroalgae as sources of polyunsaturated fatty acids. Plant Foods Human Nutr 61: 67-72.
13. Cooksley VG (2007) Seaweed. Nature's secret balancing your metabolism, fighting disease, and revitalizing body & soul. New York: Stewart, Tabori & Chang.
14. Coulson CB (1953) Amino acids of marine algae. Chem Ind (London): 971-972.
15. Coyle JT (1983) Neurotoxic action of kainic acid. J Neurochem 41: 1-11.
16. Cunanne SC (2005) Survival of the fattest. World Scientific, London.
17. Cunnane SC, Stewart KM (2010) Human brain evolution. The influence of freshwater and marine food resources. Wiley, New Jersey.
18. Dam H, Glavind J (1938) Vitamin K in the plant. Biochem J 32: 485-487.
19. Dawczynski C, Schäfer U, Leiterer M, Jahreis G (2007a) Nutritional and toxicological importance of macro, trace, and ultra-trace elements in algae food products. J Agric Food Chem 55: 10470-10475.
20. Dawczynski C, Schubert R, Jahreis G (2007b) Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem 103: 891-899.
21. Dillehay TD, Ramírez C, Pino M, Collins MB, Rossen J, Pino-Navarro JD (2008) Monte Verde: seaweed, food, medicine, and the peopling of South America. Science 320: 84-786.
22. DRI Report (2001) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington DC, USA.
23. Edwards MD, Holdt SL, Hynes S (2011) Algal eating habits of phycologists attending the ISAP Halifax Conference and members of the general public. J Appl Phycol 24: 627-633.
24. Erhart S, Cerier L (2001) Sea vegetable celebration. Tennessee Book, Summertown.
25. EU (2008) Commission Regulation (EC) No 629/2008 of 2 July 2008 amending regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L173/6-9.
26. FAO (2001) Human vitamin and mineral requirements. Report of a joint FAO/WHO expert consultation, Bangkok, Thailand. FAO, Rome.
27. Feldmann J, John K, Pengprecha P (2000) Arsenic metabolism in seaweed-eating sheep from Northern Scotland. Fresenius J Anal Chem 368: 116-121.
28. Fleurence J, Morançais M, Dumay J, Decottignies P, Turpin V, Munier M, Garcia-Bueno N, Jaouen P (2012) What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends Food Sci Technol 27: 57-61.
29. Folch J, Lees M, Stanley GHS (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509.
30. Galland-Irmouli AV, Fleurence J, Lamghari R, Luçon M, Rouxel C, Barbaroux O, Bronowicki JP, Villaume C, Guéant JL (1999) Nutritional value of proteins from edible seaweed Palmaria palmata (dulse). J Nutr Biochem 10: 353-359.
31. Guiry MD (1978) A concensus and bibliography of Irish seaweeds. Bibl Phycol 44: 1-287.
32. Hafting JT, Critchley AT, Scott MLC, Hubley A, Archibald AF (2012) On-land cultivation of functional seaweed products for human usage. J Appl Phycol 24: 385-392.
33. Holdt SL, Kraan S (2011) Bioactive compounds in seaweed; functional food applications and legislation. J Appl Phycol 23: 543-597.
34. Khotimchenko SV, Vaskovsky VE, Titlyanova TV (2002) Fatty acids of marine algae from the Pacific Coast of North California. Bot Mar 45: 17-22.
35. Kristjánsson L (1980) Íslenzkir Sjávarhættir I. Bókautgáfa Menningarsjóds, Reykjavík.
36. Laycock MV, Mclnnes AG, Morgan KC (1979) d-homocysteic acid in Palmaria palmata. Phytochem 18: 1220.
37. Laycock MV, de Freitas ASW, Wright JLC (1989) Glutamate agonists from marine algae. J Appl Phycol 1: 1573-1576.
38. Le Gall L, Pien S, Rusig AM (2004) Cultivation of Palmaria palmata (Palmariales, Rhodophyta) from isolated spores in semi-controlled conditions. Aquaculture 229: 181-191.
39. Lewis AAS (2007) Organic versus inorganic arsenic in herbal kelp supplements. Environ Health Perspect 115: A575.
40. Lothman EW, Collins RC (1981) Kainic acid induced limbic seizures: metabolic, behavioral, electroencephalographic and neuropathalogical correlates. Brain Res 218: 299-318.
41. Lüning K (2008) Integrated macroalgae-oyster aquaculture on a North Sea island: seasonal productivity of the brown alga Laminaria saccharina and the red algae Palmaria palmata; Solieria chordalis, Gracilaria vermiculophylla, and the use of these seaweeds in human nutrition or as raw material for the cosmetics industry. 11th International Conference on Applied Phycology, Galway, Ireland. June 22-27.
42. Mabeau S, Fleurence J (1993) Seaweed in food products: biochemical and nutritional aspects. Trends Food Sci Technol 4: 103-107.
43. MacArtain P, Gill CIR, Brooks M, Campbell R, Rowland IR (2007) Nutritional value of edible seaweeds. Nutr Rev 65: 535-543.
44. Maderia CJ (2007) The new seaweed cookbook. North Atlantic Books, Berkeley.
45. Mai K, Mercer JP, Donlon J (1994) Comparative studies on the nutrition of two species of abalone. Haliotis tuberculata L. and Haliotis discus Hannai Ino. II. Amino acid composition of abalone and six species of macroalgae with an assessment of their nutritional-value. Aquaculture 128: 115-130.
46. Martínez B, Viejo RM, Rico JM, Rødde RH, Faes VA, Oliveros J, Álvarez D (2006) Open sea cultivation of Palmaria palmata (Rhodophyta) on the northern Spanish coast. Aquaculture 254: 376-387.
47. Michanek G (1979) Seaweed resources for pharmaceutical use. In: Hoppe HA, Levring T, Tanaka Y (eds) Marine algae in pharmaceutical science. Walter de Gruyter, Berlin, pp 203-235.
48. Mishra VK, Temelli F, Ooraikul B, Shacklock PF, Craigie JS (1993) Lipids of the red alga, Palmaria palmata. Bot Mar 36: 169-174.
49. Morgan K, Wright J, Simpson F (1980) Review of chemical constituents of the red alga Palmaria palmata (dulse). Econ Bot 34: 27-50.
50. Mouritsen OG (2012a) The emerging science of gastrophysics and its application to the algal cuisine. Flavour 1: 6.
51. Mouritsen OG (2012b) Umami flavour as a means to regulate food intake and to improve nutrition and health. Nutr Health 21: 56-75.
52. Mouritsen OG (2013) Seaweeds. Edible, available & sustainable. Chicago: University of Chicago Press.
53. Mouritsen OG, Crawford MA (2007) Polyunsaturated fatty acids, neural function and mental health. Biol Skr Dan Vid Selsk 56: 1-87.
54. Mouritsen OG, Williams L, Bjerregaard R, Duelund L (2012) Seaweeds for umami flavour in the New Nordic cuisine. Flavour 1: 4.
55. Murakami S, Takemoto T, Shimizu Z, Daigo K (1953) Effective principle of Digenea. Jpn J Pharm Chem 25: 571-574.
56. Nadler JV (1979) Kanic acid: neurophysiological and neurotoxic actions. Life Sci 24: 289-300.
57. Nadler JV, Evenson DA, Cuthbertson GJ (1981) Comparative study of kainic acid and other amino acods toward rat hippocampal neurons. Neurosci 6/2505-2511: 2513-2517.
58. Pang S, Lüning K (2004) Tank cultivation of the red alga Palmaria palmata: effects of intermittent light on growth rate, yield and growth kinetics. J Appl Phycol 16: 93-99.
59. Pereira L (2012) A review of the nutrient composition of selected edible seaweeeds. In: Pomin VH (eds). Seaweed: ecology, nutrient composition, and medicinal uses. Nova Science: New York, Chap 2, pp. 15-47.
60. Pleasance S, Xie M, LeBlanc Y, Quilliam MA (1990) Analysis of domoic acid and related compounds by mass spectrometry and gas chromatrography/mass spectrometry as N-trifluoroacetyl-O-silyl derivatives. Biomed Environ Mass Spectrom 19: 420-427.
61. Pomin VH (ed) (2012) Seaweed: ecology, nutrient composition, and medicinal uses. Nova Science, New York.
62. Prasher SO, Beaugeard M, Hawari J, Bera P, Patel RM, Kim SH (2004) Biosorption of heavy metals by red algae (Palmaria palmata). Environ Technol 25: 1097-1106.
63. Ramsey UP, Bird CJ, Shacklock PF, Laycock MV, Wright JLC (1994) Kainic acid and 1′-hydroxykainic acid from Palmariales. Nat Toxins 2: 286-292.
64. Rhatigan P (2009) The Irish seaweed kitchen. Booklink Co, Down.
65. Rødde RSH, Vårum KM, Larsen BA, Myklestad SM (2004) Seasonal and geographical variation in the chemical composition of the red alga Palmaria palmata (L.) Kuntze. Bot Mar 47: 125-133.
66. Sanchez-Machado DI, Lopez-Cervantes J, Lopez-Hernandez J, Paseiro-Losada P (2004) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85: 439-444.
67. Schäfer U, Dawczynski LM, Schubert R, Jahreis G (2009) Dietary value and toxicological potential of macroalgae products. Trace Elements Electrolytes 26: 100.
68. Simopoulos AP (2002) The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacotherapy 56: 365-379.
69. Smit AJ (2005) Medicinal and pharmaceutical uses of seaweeds: a review. J Appl Phycol 16: 245-262.
70. Strain SM, Tasker RAR (1991) Hippocampal damage produced by systemic injections of domoic acid in mice. Neurosci 44: 343-352.
71. Stengel DB, Connan S, Popper ZA (2011) Algal chemodiversity and bioactivity: sources of natural variability and implications for commercial application. Biotechnol Adv 29: 483-501.
72. Swanson GT, Sakai R (2009) Ligands for ionotropic glutamate receptors. Prog Mol Subcell Biol 46: 123-157.
73. Teas J, Pino S, Crichley A, Braverman LE (2004) Variability of iodine content in common commercially available edible seaweeds. Thyroid 14: 836-841.
74. Tokuşoglu Ö, Ünal MK (2003) Biomass nutrient profiles of three microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrysis galbana. J Food Sci 68: 1144-1148.
75. USDA (2013) USDA National Nutrient Database for Standard Reference. http://ndb/nal. usda. gov/.
76. van Netten C, Hoption Cann SA, Morley DR, van Netten JP (2000) Elemental and radioactive analysis of commercially available seaweed. Sci Total Environ 255: 169-175.
77. WHO (2011a) Evaluation of certain contaminants in food: seventy-second report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 959.
78. WHO (2011b) Arsenic in drinking water. Background document for development of WHO guidelines for drinking-water quality. WHO, Geneva.
79. WHO (2011c) Evaluation of certain food additives and contaminants: seventy-third report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 960.
80. Zava TT, Zava DT (2011) Assessment of Japanese iodine intake based on seaweed consumption in Japan: a literature-based analysis. Thyroid Res 4: 14.