Uses of Seaweed for Herbalism

Uses of Seaweed for Herbalism

Alginates are utilized in wound dressings and in the creation of dental molds. In microbiology studies, agar – a gelatin-like substance derived from seaweed – is widely utilized as a culture medium. Carrageenans, alginates, and agaroses (the latter derived from purified agar), along with other lesser-known polysaccharides from macroalgae, exhibit numerous significant biological functions or uses in biomedicine. 

Seaweed provides iodine, essential for thyroid health and avoiding goitre. Nonetheless, an abundance of iodine is believed to contribute to the increased cancer risk among Japanese individuals who eat a lot of the plant, with even greater risks observed in post-menopausal women. 

Seaweeds might possess healing qualities for tuberculosis, arthritis, colds and influenza, parasitic infections, and potentially tumors. In Japan, nori, a type of seaweed, is recognized as a treatment for radiation poisoning. 

Seaweed extract is included in certain dietary supplements. Other seaweed supplements utilize a similar mechanism to gastric banding, swelling in the stomach to induce a sensation of fullness. 

Uses of Seaweed as Food

Uses of Seaweed as Food

Coastal populations, especially in East Asia, such as Brunei, Japan, China, Korea, Taiwan, Singapore, Thailand, Cambodia, and Vietnam, consume seaweeds, as well as in South Africa, Indonesia, Malaysia, Belize, Peru, Chile, the Canadian Maritimes, Scandinavia, South West England, Ireland, Wales, California, the Philippines, and Scotland. 

In Asia, Nori (海苔, Japan), Zicai (紫菜, China), and Gim (김, Korea) refer to dried sheets of Porphyra utilized in soups or as sushi wrappers. Chondrus crispus (often referred to as Irish Moss or carrageenan moss) is another red alga utilized in creating different food additives, alongside Kappaphycus and various gigartinoid seaweeds. Porphyra is a red seaweed utilized in Wales for producing laver. Laverbread, prepared with oats and laver, is a well-liked dish in that region. In northern Belize, consumable seaweeds are blended with milk, nutmeg, cinnamon, and vanilla to create a popular drink lovingly named "Dulce" (or "sweet"). 

Seaweeds are likewise gathered or grown for the extraction of alginate, agar, and carrageenan, gelatinous materials collectively referred to as hydrocolloids or phycocolloids. Hydrocolloids have gained commercial importance as food additives. The food sector utilizes their gelling, water-holding, emulsifying, and various other physical characteristics. Agar is utilized in various foods including sweets, meat and poultry items, desserts, drinks, and molded dishes. Carrageenan is utilized in sauces and salad dressings, low-calorie foods, and functions as a preservative in fish and meat products, dairy products, and baked items. 

ECOLOGY OF SEAWEED

ECOLOGY OF SEAWEED

Two particular environmental factors are paramount in seaweed ecology. These include the occurrence of seawater (or at least brackish water) and the availability of adequate light to facilitate photosynthesis. A frequent necessity is a solid anchor point. Consequently, seaweeds typically live in the littoral zone, and within that area, they are more often found on rocky shores than on sandy or shingle beaches. Seaweeds inhabit numerous ecological niches. The highest point is just touched by the tips of sea spray, while the lowest extends several meters down. In certain regions, coastal seaweeds can stretch several miles into the ocean. In these instances, the key constraint is the availability of sunlight. The deepest dwelling seaweeds consist of certain varieties of red algae. 

Several species, including Sargassum, have evolved to occupy a completely planktonic role and float freely, relying on gas-filled bladders to sustain an appropriate depth. 

Some have adjusted to thrive in tidal rock pools. In this environment, seaweeds must endure quickly fluctuating temperatures and salinity, as well as periodic desiccation. 

Seaweed

Seaweed

A seaweed may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. As these three groups are not thought to have a common multicellular ancestor, the seaweeds are a polyphyletic group. In addition, some tuft-forming bluegreen algae (Cyanobacteria) are sometimes considered as seaweeds — "seaweed" is a colloquial term and lacks a formal definition.

Structure of Seaweed

• Seaweeds' appearance somewhat resembles non-arboreal terrestrial plants.
• thallus: the algal body
• lamina: a flattened structure that is somewhat leaf-like
• sorus: spore cluster
• on Fucus, air bladders: float-assist organ (on blade)
• on kelp, floats: float-assist organ (between lamina and stipe)
• stipe: a stem-like structure, may be absent
• holdfast: specialized basal structure providing attachment to a surface, often a rock or another alga.
• haptera: finger-like extensions of holdfast anchoring to benthic substrate
• The stipe and blade are collectively known as the frond.