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Review of chemical constituents of the red algaPalmaria palmata (dulse)

Economic Botany volume 34, pages 27–50 (1980)Cite this article

Abstract

The data reported in the literature and recent analyses of the composition ofPalmaria palmata (Rhodymenia palmata) are compiled and discussed. The reported values have a relatively wide spread ranging from 73–89% moisture and, on a dry weight basis, 12–37% ash, 8–35% crude protein, 38–74% carbohydrate and 0.2–3.8% lipid. Some of the variation can be attributed to seasonal and nutritional conditions.P. palmata has potassium, chlorine and sodium as its major mineral constituents and, in comparison to terrestrial fruits and vegetables, is a good source of iron, magnesium, calcium and iodine. Vitamin A (as carotene) and, in the fresh plant, vitamin C, are present in appreciable amounts.P. palmata is potentially a high protein food source, and its protein quality rates well with vegetables of good nutritional value. The major polysaccharide is a ß-(l → 3) and ß-(l →4) linked xylan.P. palmata is a natural source of desmosterol.

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  1. Atlantic Regional Laboratory, National Research Council of Canada, 1411 Oxford St., Halifax, Nova Scotia

    F. J. Simpson

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  1. Keith C. Morgan
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  2. Jeffrey L. C. Wright
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  3. F. J. Simpson
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Morgan, K.C., Wright, J.L.C. & Simpson, F.J. Review of chemical constituents of the red algaPalmaria palmata (dulse). Econ Bot 34, 27–50 (1980). https://doi.org/10.1007/BF02859553

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  • DOI: https://doi.org/10.1007/BF02859553

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