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Gracilaria

Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species in the genus are cultivated among Asia, South America, Africa and Oceania. Gracilaria contains the following subtaxa: Gracilaria abbottiana M.D.Hoyle Gracilaria abyssalis Gurgel & Yoneshigue-Valentin Gracilaria aculeata (Hering) Papenfuss Gracilaria aggregata Hooker f. & Harvey Gracilaria ambigua Greville Gracilaria apiculata P.Crouan & H.Crouan Gracilaria apiculata subsp. candelabriformis Gurgel, Fredericq & J.N.Norris Gracilaria apiculifera J.Agardh Gracilaria arcuata f. rhizophora Børgesen Gracilaria arcuata var. attenuata Umamaheswara Rao Gracilaria arcuata var. snackeyi Weber Bosse Gracilaria arcuata Zanardini Gracilaria armata (C.Agardh) Greville Gracilaria articulata C.F.Chang & B.M.Xia Gracilaria ascidiicola E.Y.Dawson Gracilaria attenuata (M.Umamaheswara Rao) V.Krishnamurthy Gracilaria austromaritima Przhemenstskaya Gracilaria babae (H.Yamamoto) P.-K. Ng, P.-E. Lim & S.-M. Phang Gracilaria baiana Lyra, Gurgel, M.C.Oliveira & Nunes Gracilaria beckeri (J.Agardh) Papenfuss Gracilaria birdiae E.M.Plastino & E.C.Oliveira Gracilaria blodgettii Harvey Gracilaria brasiliensis Gurgel & Yoneshigue-Valentin Gracilaria brevis W.R.Taylor Gracilaria bursa-pastoris (S.G.Gmelin) P.C.Silva Gracilaria camerunensis Pilger Gracilaria canaliculata Sonder Gracilaria capensis F.Schmitz ex Mazza Gracilaria capitata Zanardini Gracilaria cearensis (A.B.Joly & Pinheiro) A.B.Joly & Pinheiro Gracilaria cerrosiana W.R.Taylor Gracilaria cervicornis (Turner) J.Agardh Gracilaria changii (B.M.Xia & I.A.Abbott) I.A.Abbott, J.Zhang & B.M.Xia Gracilaria chilensis C.J.Bird, McLachlan & E.C.Oliveira Gracilaria chondracantha (Kützing) A.J.K.Millar Gracilaria chondroides (Kützing) P.Crouan & H.Crouan Gracilaria chorda var. exilis Yamamoto Gracilaria chouae Zhang & B.M.Xia Gracilaria cliftonii Withell, A.J.K.Millar & Kraft Gracilaria comosa Withell, A.J.K.

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Related concepts (4)
Seaweed
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon, producing at least 50% of Earth's oxygen. Natural seaweed ecosystems are sometimes under threat from human activity.
Red algae
Red algae, or Rhodophyta (roʊˈdɒfᵻtə, ˌroʊdəˈfaɪtə; ), are one of the oldest groups of eukaryotic algae. The Rhodophyta comprises one of the largest phyla of algae, containing over 7,000 currently recognized species with taxonomic revisions ongoing. The majority of species (6,793) are found in the Florideophyceae (class), and mostly consist of multicellular, marine algae, including many notable seaweeds. Red algae are abundant in marine habitats but relatively rare in freshwaters.
Edible seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.
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