TY - JOUR
T1 - Concise review of Osmundea pinnatifida (Hudson) Stackhouse
AU - Silva, Paulo J.
AU - Pereira, Leonor
N1 - Funding Information:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04378%2F2020/PT#
PY - 2020/10/1
Y1 - 2020/10/1
N2 - Osmundea pinnatifida is an edible red seaweed well-known for its strong smell and a slightly spicy taste that resembles mussels, crabs, or truffles, therefore being commonly called “pepper dulse” or “truffle of the sea.” Due to these features, it has a great potential for gastronomic purposes (either in simple/traditional or haute cuisine dishes), which led to an interest in its farming. However, to date, there is no known commercial cultivation of this species, which might be due mostly to its nature (it is a light-sensitive seaweed) and slow growth. The present work compiles the published literature on O. pinnatifida and presents a concise review on this species’ nomenclature and taxonomy, ecology, geographical distribution, cultivation, and of its biotechnological potential, namely in bioremediation, gastronomy, and pharmacology (nutritional and biological activities—prebiotic, antioxidant, antitumor, antiviral, antiprotozoal, antibacterial, antifouling, and antifungal).
AB - Osmundea pinnatifida is an edible red seaweed well-known for its strong smell and a slightly spicy taste that resembles mussels, crabs, or truffles, therefore being commonly called “pepper dulse” or “truffle of the sea.” Due to these features, it has a great potential for gastronomic purposes (either in simple/traditional or haute cuisine dishes), which led to an interest in its farming. However, to date, there is no known commercial cultivation of this species, which might be due mostly to its nature (it is a light-sensitive seaweed) and slow growth. The present work compiles the published literature on O. pinnatifida and presents a concise review on this species’ nomenclature and taxonomy, ecology, geographical distribution, cultivation, and of its biotechnological potential, namely in bioremediation, gastronomy, and pharmacology (nutritional and biological activities—prebiotic, antioxidant, antitumor, antiviral, antiprotozoal, antibacterial, antifouling, and antifungal).
KW - Biotechnological potential
KW - Ecology
KW - Gastronomy
KW - Osmundea pinnatifida
KW - Rhodophyta
KW - Seaweed farming
KW - Taxonomy
UR - http://www.scopus.com/inward/record.url?scp=85088877627&partnerID=8YFLogxK
U2 - 10.1007/s10811-020-02183-4
DO - 10.1007/s10811-020-02183-4
M3 - Review article
AN - SCOPUS:85088877627
VL - 32
SP - 2761
EP - 2771
JO - Journal of Applied Phycology
JF - Journal of Applied Phycology
SN - 0921-8971
IS - 5
ER -