Find out the health benefits, facts, and uses of brown algae (Phaeophyceae).
They play an important role in marine environments, both as food and as habitats. Brown seaweeds are the group with the largest production, contributing approximately to 59 percent of the total world production in 2006, followed by red (around 40 percent) and green (under 1 percent).
Reproduction can occur in 3 different methods, either anisogamous, isogamous, or oogamous depending on the species
The plant body is filamentous, branched and heterotrichous, a few are pseudoparenchymatous. They contain an accessory brown-colored pigment which gives the plants their distinct characteristic dark color.
Among functional ingredients identified from marine algae, fucoxanthin has received particular interest.Moreover, it has been attributed with remarkable potential for protecting the organism against numerous types of diseases and has notable potential and promising applications in human health.
Once a major source of iodine and potash, these type of algae are still an important source of algin, a colloidal gel used as a stabilizer in the baking and ice-cream industries.
People eat it cooked, raw, or pickled. Its texture is softer if it’s cooked.If it’s raw or pickled, it has a crisp crunch. In addition, it is a common ingredient in many Asian cuisines.
According to nutritionist Phyllis Balch, it may be helpful against the damaging effects of radiation exposure.
Source – http://www.yourhealthremedy.com/medic...
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Brown Algae (Phaeophyceae) - Uses, Facts, and Health Benefits | |
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