Ulva Lactuca and Its Polysaccharides: Food and Biomedical Aspects

Tang Yu-Qing


Seaweeds are getting importance in various fields ranging from food to medical. In this respect Ulva lactuca (L), a green macro algae and sometimes known as sea lettuce has been well studied and documented. Current review cites some published literature for U. lactuca chemical and structural composition, and its food and biomedical applications. With significant amount of micro and macro-nutrients, plentiful functionally bioactive compounds have also been determined in U. lactuca. It has been reported that this green algae has sufficient antioxidants, antimicrobial, antiviral, antihyperlipidemic, antitumor and anti-inflammatory properties which suggest it a potent source against various ailments. Additionally, reports regarding its polysaccharides’ use in drug delivery, wound dressing and tissue engineering authenticate its candidacy in biomedical applications. However, advancements should be made by blending U. lactuca polysaccharides with other untested natural or synthetic polymers of non-cytotoxic nature.

Keywords: Ulva sp., polysaccharides, medicinal plant, bioactive agents

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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