Article

Journal of Applied Phycology

, Volume 25, Issue 6, pp 1777-1791

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

  • Ole G. MouritsenAffiliated withMEMPHYS-Center for Biomembrane Physics, Department of Physics, Chemistry, and Pharmacy, University of Southern DenmarkNordic Food Lab Email author 
  • , Christine DawczynskiAffiliated withInstitute of Nutrition, Friedrich Schiller University Jena
  • , Lars DuelundAffiliated withMEMPHYS-Center for Biomembrane Physics, Department of Physics, Chemistry, and Pharmacy, University of Southern Denmark
  • , Gerhard JahreisAffiliated withInstitute of Nutrition, Friedrich Schiller University Jena
  • , Walter VetterAffiliated withInstitute of Food Chemistry (170b), University of Hohenheim
  • , Markus SchröderAffiliated withInstitute of Food Chemistry (170b), University of Hohenheim

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Abstract

The red seaweed dulse (Palmaria palmata) is one of the more popular seaweed species for human consumption in the Western world. With a documented historical use up to present days in Ireland, Brittany (France), Iceland, Maine (USA), and Nova Scotia (Canada), it has remained a snack, a food supplement, and an ingredient in various dishes. The trend towards more healthy and basic foodstuffs, together with an increasing interest among chefs for the seaweed cuisine, has posed the need for more quantitative knowledge about the chemical composition of dulse of relevance for human consumption. Here, we report on data for amino acid composition, fatty acid profile, vitamin K, iodine, kainic acid, inorganic arsenic, as well as for various heavy metals in samples from Denmark, Iceland, and Maine.

Keywords

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