sea lettuce
Selected indexed studies
- Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) - both as processed whole biomass and as an extracted protein ingredient. (Food Chem, 2025) [PMID:40222135]
- Site-Specific Lipidomic Signatures of Sea Lettuce (Ulva spp., Chlorophyta) Hold the Potential to Trace Their Geographic Origin. (Biomolecules, 2020) [PMID:32210093]
- Ulvapyrone, a pyrone-linked benzochromene from sea lettuce Ulva lactuca Linnaeus (family Ulvaceae): newly described anti-inflammatory agent attenuates arachidonate 5-lipoxygenase. (Nat Prod Res, 2022) [PMID:34542363]
_Worker-drafted node — pending editorial review._
Connections
sea lettuce helps
Sources
- Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) - both as processed whole biomass and as an extracted protein ingredient. (2025) pubmed
- Site-Specific Lipidomic Signatures of Sea Lettuce (Ulva spp., Chlorophyta) Hold the Potential to Trace Their Geographic Origin. (2020) pubmed
- Ulvapyrone, a pyrone-linked benzochromene from sea lettuce Ulva lactuca Linnaeus (family Ulvaceae): newly described anti-inflammatory agent attenuates arachidonate 5-lipoxygenase. (2022) pubmed
- Insights into the Evolution of Multicellularity from the Sea Lettuce Genome. (2018) pubmed
- Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications. (2021) pubmed
- Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption. (2024) pubmed
- Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. (2021) pubmed
- Green gold rush in the Baltic Sea: Investigating sea lettuce's performance by distribution mapping of valuable compounds in a fluctuating environment. (2025) pubmed
- Short term decreases in salinity, combined with the right choice of species, can allow for a more nutritious sea lettuce lipid profile. (2024) pubmed
- In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing. (2021) pubmed