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

Research output: Contribution to journalJournal articleResearchpeer-review

  • Mouritsen, Ole G.
  • Christine Dawczynski
  • Lars Duelund
  • Gerhard Jahreis
  • Walter Vetter
  • Markus Schröder

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.

Original languageEnglish
JournalJournal of Applied Phycology
Issue number6
Pages (from-to)1777-1791
Number of pages15
Publication statusPublished - 2013
Externally publishedYes

    Research areas

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

ID: 230974760