Nutritional composition of edible seaweed Gracilaria changgi

By Mohd Hani Norziah, C. Ching. 2000

421 citations recorded by the source corpus.

Subfields: Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6f044f4b3f51a452bc5b569efff044b16c0c5357

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

In Nutrition and Dietetics

Citations in the corpus

Nutritional composition of edible Hawaiian seaweeds (2003, result): “Similarly, the ash values for Hawaiian Gracilaria species were higher than the published values for Gracilaria from other parts of the world (Burkholder et al., 1971; Portugal et al., 1983; Fan et al., 1993; Robledo & Freile Pelegrin, 1997; Norziah & Ching, 2000).”
Nutrient and heavy metal content of edible seaweeds in New Zealand (2010, background): “This result is consistent with published data on similar species elsewhere in the world, e.g., 3.3% lipid in Gracilaria changii (Norziah & Ching 2000), 0.2 0.5% in Spanish edible red and brown seaweeds (Ruperez & Saura Calixto 2001), 1.4 1.6% in three species from Hong Kong and 1 3% in French seawee”
Nutritional value of edible seaweeds. (2007, background): “carotene per 100 g dry weight, which is a relatively high level compared to other vegetables.(35)”
Macroalgae as a sustainable aquafeed ingredient (2019, positive): “…- 19.1 0.5 - 19.7 (Xuan et al., 2013) Gracilaria spp. 90.4 5.6-24.0 - 30.5 15.2-23.6 (Marrion et al., 2005) Gracilaria changgi - 6.9 3.3 24.7 22.7 (Norziah and Ching, 2000) Gelidium microdon 71.4 15.2 - 57.4 - (Patarra et al., 2010) Phaeophyceae Alaria esculenta 82.6 9.1 1.3-1.5 - 24.6 (Maehre et…”
Algae as nutritional and functional food sources: revisiting our understanding (2016, positive): “…spaghetti ( Himanthalia elongata ), and Gracilaria changii — contain levels of vitamin C comparable to common vegetables such as tomatoes and lettuce (Norziah and Ching 2000; Ferraces-Casais et al. 2012), while the vitamin C content described for the brown seaweed Eisenia arborea (34.4 mg (100…”
Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, background): “63 [19] Palmaria palmata 690 [19] Thalassiosira pseudonana 1100 [42] Chaetoceros muelleri 16000 [42] Gracilaria changgi 285 [43] Vitamin E Ulva rigida 19.”
Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera (2009, background): “Although seaweeds are not a main source of energy, they have been reported to have nutritional value by their vitamin, protein and mineral contents [3, 4].”
Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica (2006, background): “…showed a high protein content, similar to traditional high protein plant sources such as legumes and grains, especially soy and amaranth (Martı́nez & Añon, 1996; Norziah & Ching, 2000), thus justifying its direct use in human nutrition or for the development of balanced diets for animal nutrition.”
Influence of drying treatment on three Sargassum species (2001, methodology): “Oven-drying (Kaehler & Kennish, 1996; Robledo & Pelegrin, 1997) and freeze-drying (Norziah & Ching, 2000; Suzuki et al., 1996) are the two most widely used methods employed in seaweed studies.”
Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. (2006, background): “Similar to other edible seaweed, Gracilaria changgi was reported to contain high level of calcium (651), zinc (13.8), ferrous (95.6) and copper (0.8) (Norziah and Ching, 2000).”
Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply (2013, background): “5%, on a dry weight basis), the lipids present are rich in omega-3 polyunsaturated fatty acids, and in particular EPA and to a lesser extent DHA, which are important to human health (Fleurence et al., 2012; MacArtain et al., 2007; Norziah and Ching, 2000).”