Chondrus crispus

Chondrus crispus, commonly known as Irish moss or carrageen moss, is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America.

Description

Chondrus crispus is a tough, flexible seaweed that grows in lower intertidal zones. It is variable in color, being red, dark purple, green, yellow, or brown. The principal constituent is a mucilaginous body, made of the polysaccharide carrageenan, which constitutes 55% of its weight. The organism also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour and because of the abundant cell wall polysaccharides it will form a jelly when boiled, containing from 20 to 100 times its weight of water.

Uses

Chondrus crispus is commonly used in food as a thickener, due to the gelling, emulsifying, and binding properties of its extract, carrageenan. It is also used in the brewing industry, and as a source of nutrients in the production of biofuel. In traditional medicine, it has been used as a remedy for respiratory ailments.

Cultivation and Harvesting

Cultivation of Chondrus crispus is a significant industry, particularly in Southeast Asia. Harvesting is typically done by hand or by dragging a rake through the seaweed. The harvested seaweed is then dried, sorted, and sold.

Research

Research into the potential uses of Chondrus crispus in medicine and industry is ongoing. Studies have suggested that it may have antiviral properties, and it is being investigated for potential use in the treatment of cancer.

See Also

• Carrageenan
• Seaweed farming
• Red algae

References

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