Indonesian Seaweed Foundation
1. General View Of Seaweed Commodity
Seaweeds or algae can be classified into four types:
a. Rhodophyceae (red algae)
b. Phaeophyceae (brown algae)
c. Chlorophyceae (green algae)
d. Cyanophyceae (blue-green algae)
This plant has a high economic value in terms of its considerable use in various industries of
sweets, cosmetics, ice cream, flavourings, bakery, sauce, silk, meat/fishery canning,
medicine and iron-rod welding. more, [...]
Mark E. Hay
Institute of Marine Sciences
University of North Carolina at Chapel Hill
Many seaweed secondary metabolites deter feeding by marine herbivores. However, the deterrent effects of a compound may vary greatly against different herbivores, and structurally similar metabolites may have very different effects against the same herbivore Understanding the ecological and evolutionary forces selecting for this [...]
Chemists in Japan have found that brown seaweed, a flavor component used in many Asian soups and salads, contains a compound that appears in animal studies to promote weight loss by reducing the accumulation of fat. Called fucoxanthin, the compound achieved a 5 percent to 10 percent weight reduction in test animals and could be [...]
Many of you reading this may have heard about some of the benefits of plants from the ocean and, in particular, brown seaweed. You may have seen some of the recent news stories about the specific constituents of brown seaweed helping get rid of excess body fat, or you may have read about them helping to eliminate radiation poisoning from the body, or perhaps even about some of the anti-cancer effects of various seaweeds. Many of you are probably also familiar with the greatly enhanced longevity of the Japanese people, who probably eat more seaweed than any other culture in the world.
DR. AB Susanto, M.Sc
Pembina YRLI
E-mail: aabbee@gmx.de
E-buku Identifikasi Rumput Laut