SEAWEED SALADS BE A GOOD ALTERNATIVE FOR OBESITY CHAPTER 2
Kitapta bölümler > Mesleki Kitap · 2024
Yazarlar: Hatice TEKOĞUL, Berna KILINÇ
MARINE AND FRESHWATER ADVANCES: ECOLOGY, NUTRITION, AND TECHNOLOGY, Mesleki Kitap, İksad Yayınevi, B, Uluslararası, 2024, ss 31-55, Türkiye, Çanakkale
Özet
<p>The dominant species under cultivation include: Rhodophyceae or red algae (Porphyra spp, Rhodymenia spp, Aeodes orbitosa, Notogenia stiriata), Chlorophyta or green algae (Ulva, Enteromorpha, Monostroma spp.) and Phaeophyceae or brown algae (Fucus, Laminaria, Zonaria, Ascophyllum, Macrocystis), mainly divided according to its pigment accumulation (Benelhadj et al., 2016). In the lights of above sentences. Edible aquatic seaweeds are divided into three important groups according to their composition of the available photosynthetic pigments: red seaweed (Rhodophyta) (R), brown seaweed (Ochrophyta, Phaeophyceae) (P) and green seaweed (Chlorophyta) (C). (Ganesan et al., 2019). The scientific and common name of seaweeds, together with the type of salad or vegetable product produced, is indicated as follows. Sargassum fusiforme (P) (Hiziki) is cooked with curd and vegetables such as beans and carrots. Cladosiphon okamuranus (P) (Mozuku) is consumed fresh with soy sauce in a salad. Caulerpa lentillifera (C) (Sea grapes or green caviar) is used in fresh salads. Chondrus crispus (R) (Irish moss or carrageenan moss) is added to salads. Gracilaria spp. (R) (Ogo, ogonori or sea moss) is added to vegetable salad. Durvillaea Antarctica (P) (Cochayuyo) is consumed as salad (Raja et al., 2022). Although it is not a complete protein, some types of seaweed such as dulse, laver and nori are good sources of protein. Seaweeds can be eaten fresh, dried or as a powder or extract and they can be also preferred in a variety of different dishes such as soups, sushi, and salads (Hefft and Fornaciari, 2024). Seaweeds are a large group of photosynthetic microalgae found in the world's oceans. They are important sources of bioactive compounds with various biological activities that could potentially contribute to the nutraceutical industries and functional food (Charoensiddhi et al., 2017). Currently considered as potential functional foods, seaweeds are widely consumed in parts of Europe and across Asia. About 2200 species of seaweed have been described throughout Africa. Only 1% of the harvested seaweed has been used locally in the African country that produces the most (Darko et al., 2025). Seaweed production globally has increased rapidly in nowadays. Most of the growth have been in Asia, but there have been production Usage of seaweed primarily as iodine source only begun around the 18th century (Darko et al., 2025). Seaweeds, which have various nutritional, therapeutic and ecological advantages, are a growing source of food and medicinal components globally. However, due to perception, they are underused in several parts of the world. So, there is very essential to inform the public about the potential health benefits of seaweed intake, as well as to create improved methods for collecting, cleaning and using them to make eating them safer and to formulate nutritious, healthy and acceptable products for a wider public (Fasogbon et al., 2024). Besides, Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this approach, seaweed not only offers greater advantages over terrestrial plants (Chin et al., 2023), but also increasing environmental concerns and the desire for health-conscious food choices are increasing consumers' demand for sustainable and ethical food sources. For example recent studies revealed that the seaweed species of Ulva (Ulva genus, Phylum Chlorophyta) is emerging as a promising candidate due to its rich nutrient profile, which includes proteins, carbohydrates, lipids and antioxidants. Additionally, Ulva's unique compounds have impressive health benefits, including antioxidant, antimicrobial and antiviral properties, which offered exciting possibilities for human health (Khan et al., 2024). Actually, seaweeds can improve human health and contribute to the prevention and also the treatment of diseases.They are an important natural source of highly valuable bioactive compounds such as omega-3 fatty acids, carotenoids, proteins, carbonhydrates, enzymes, fats, dietary fibers, fucoxanthin, polyphenols, essential amino acids, and vitamins </p><p>The increasing population and the decreasing food resources are making it increasingly difficult for people to reach healthy food. For this reason, it is expected that the importance of algae will increase even more in the near future and it will be become an important source of food. Seaweeds are widespread in Asian countries, while they are partially consumed in European countries, their consumption is not widespread in our country. Nevertheless, it is also thought that the importance should be given to the dissemination of the production and consumption of seaweeds, which are valuable in terms of nutritional values, in our country. In the study, salads were produced in different formulations from seaweeds, which are important in terms of nutritional value. It is thought that increasing the consumption of salads in different formulations from edible algae is important for healthy living. It is estimated that the consumption of such seaweed salads will also be efficient in the prevention and control of many diseases, especially obesity control due to its low calorie content. It is also thought that it is necessary to disseminate scientific studies on this subject. </p>