Ulva lactuca
Sea lettuce
- Colour : intense green, towards yellow
- Physiological characteristics : thin tranlucent blade, bi-layer cell
- Dimension : thallus from 10 to 50 cm
- Seaweed origin : raw material coming from the Roscoff and/or Morlaix bay
- Environment : sandy and rocky substrates in shallow water
- Foreshore zone : from the supralittoral to the infralittoral level
| Branch | Chlorophytes |
| Class | Ulvophycees |
| Order | Ulvacees |
| Type | Ulva |
Medical :
- Glioprotector – protect neurons from oxydative stress
- Anticoagulant
Cosmetic :
- Anti-ageing : stimulate acid hyaluronic production
- Seaweed sampling from the nearby bay, seawater quality type A
- Varietal selection of strains according to customer application needs
- Multiplication in hatchery-nursery of the selected strains
- On-shore bio-oriented culture in ponds in greenhouse with recirculated seawater
- Fresh biomass harvesting
- Conditioning : fresh, frozen, dry (micronization option)
Nutritional composition :(content per 100g of dehydrated seaweed)
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15.9g
Proteins
Details
Glutamic acid and aspartic acid (24 to 35% of the protein fraction)2g
Lipids
Details
polyunsaturated fatty acids (29% of total lipids). Oleic acid, palmitic acid, linoleic acid, lignoceric acid6.5g
Minerals
Details
magnesium, sodium, calcium, potassium13.8g
Carbohydrates
Details
Water-soluble sulfated polysaccharides: Ulvans (composed of uronic acid and rhamnose and sulfated xylose). Other sugars: glucose, galactose, glucuronic acid, galacturonic acid, mannose, iduronic acid70mg
Vitamins
Details
vitamin C, presence of vitamin B3 and E34.4g
Fibers
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