The health benefits of consuming seaweed were recognised over three thousand years ago, particularly in Asia, where marine algae are still prized for their nutritional content. The vast majority of marine algae are edible, with only a few tropical species being poisonous. Some species, however, are specially selected for their appealing flavour, texture or culinary versatility; these include du...

We reviewed over 407 global seaweed introduction events and have increased the total number of introduced seaweed species to 277. Using binomial tests we show that several algal families contain more successful invaders than would be expected by chance, highlighting groups that should be targeted for management. Hull-fouling and aquaculture are the most significant sources of seaweed invaders a...

Seaweed cultivation is the fastest-growing aquaculture sector, with a demonstrable potential to drive development in some of poorest coastal populations worldwide. However, sustainable exploitation, fair access and equitable benefits from marine genetic resources, such as seaweeds have yet be fully realised. Patchy fundamental knowledge on diversity metabolic algae limits their exploitation; sc...