Genome study opens pathway toward sustainable edible seaweed
Friday, June 26, 2020 - 11:40
in Health & Medicine
Since the 1980s, in seaweed farms dotted along the coastline of the subtropical islands of Okinawa, farmers have cultivated the edible brown alga Okinawa mozuku (Cladosiphon okamuranus). Popular in Japanese cuisine, this superfood produces high levels of fucoidan—a slimy substance that has a myriad of health benefits, including the suppression of blood clots and tumors.