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Concise review of Osmundea pinnatifida (Hudson) Stackhouse

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Abstract

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).

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Funding

Leonel Pereira had the support of Foundation for Science and Technology (FCT), within the scope of the project UIDB/04292/2020 – MARE - Marine and Environmental Sciences Centre. Paulo Silva’s work was supported by the Applied Molecular Biosciences Unit - UCIBIO which is financed by national funds from FCT (UIDB/04378/2020).

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  1. UCIBIO-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal

    Paulo Silva

  2. MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, Faculty of Sciences and Technology, University of Coimbra, 3001-456, Coimbra, Portugal

    Leonel Pereira

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  1. Paulo Silva
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Correspondence to Paulo Silva.

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Silva, P., Pereira, L. Concise review of Osmundea pinnatifida (Hudson) Stackhouse. J Appl Phycol 32, 2761–2771 (2020). https://doi.org/10.1007/s10811-020-02183-4

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