The "Zapovednik" program from TV-21 visited MMBI's algology laboratory to discuss the benefits of seaweed, focusing on the red algae Palmaria palmata.
Scientists explained the biology, physiology and ecology of this species – its preferred depth, reproduction methods, beneficial compounds it contains, and optimal growth conditions. MMBI researchers have been studying this algae for several years.
"For our region and the whole country, laminaria is the most well-known seaweed, especially among older generations. Recently, red algae Porphyra (nori) used in sushi has become prominent. We'd like to introduce consumers to another tasty seaweed option - Palmaria," said Inna Ryzhik, Senior Researcher at the Algology Laboratory, Candidate of Biological Sciences.
Researchers described how Palmaria survives and reproduces during polar night conditions, why it's beneficial for nearby aquaculture farms, and whether artificial cultivation is preferable to wild harvesting.
The algologists also shared culinary aspects - the algae's taste profile and preparation methods. Watch the full report on TV-21's website.
