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<p>Seaweeds have long been part of traditional diets across the Pacific Islands, particularly in Hawaii and Fiji. In French Polynesia, seaweeds—locally known as "rimu," "imu," or "remu"—were traditionally consumed in the Austral and Marquesas archipelagos, with records identifying eleven edible macroalgae species. The REMU project aims to revive this practice and assess the potential of local seaweeds as a sustainable food source. This study presents, for the first time, a list of 122 potentially edible seaweeds in French Polynesia (36 green, 53 red, and 33 brown), along with their distribution across the five archipelagos. We analyzed the proximate composition, radical scavenging and antioxidant activities, and antidiabetic potential (α-glucosidase inhibition) of four species from Tahiti: <i>Amansia rhodantha</i>, <i>Chnoospora minima</i>, <i>Gracilaria caudata</i>, and <i>Ulva flexuosa</i>. Ash content ranged from 19 to 33%, while soluble carbohydrates accounted for 23 to 38% of dry weight, depending on the species. Lipids were low (&lt; 3%), with <i>G. caudata</i> showing the highest content (2.8%). <i>Amansia rhodantha</i> had the highest protein level (14.7%). Molybdenum and iron levels exceeded 15% of Nutrient Reference Values, indicating nutritional interest. Notably, <i>A. rhodantha</i> and <i>C. minima</i> extracts exhibited strong antioxidant activity, and <i>C. minima</i> extracts showed a markedly higher antidiabetic effect than the acarbose (control). Moreover, toxic element concentrations were below legal safety limits. These findings support the nutritional potential of these tropical macroalgae and highlight the need both to complete their biochemical and chemical profiling and to extend such investigations to a wider diversity of species.</p>

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Edible seaweeds of French Polynesia: a first review and new insights into the nutritional value and safety of four Tahitian species

  • 期刊论文

  • 发表日期：

    2025年11月18日

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  • Mayalen Zubia,
  • Matthieu Waeles,
  • Nelly Schmitt,
  • Noémie Gloaguen,
  • Tristan Gobert,
  • Charlotte Renoul,
  • Stéphanie Soulet

摘要

Seaweeds have long been part of traditional diets across the Pacific Islands, particularly in Hawaii and Fiji. In French Polynesia, seaweeds—locally known as "rimu," "imu," or "remu"—were traditionally consumed in the Austral and Marquesas archipelagos, with records identifying eleven edible macroalgae species. The REMU project aims to revive this practice and assess the potential of local seaweeds as a sustainable food source. This study presents, for the first time, a list of 122 potentially edible seaweeds in French Polynesia (36 green, 53 red, and 33 brown), along with their distribution across the five archipelagos. We analyzed the proximate composition, radical scavenging and antioxidant activities, and antidiabetic potential (α-glucosidase inhibition) of four species from Tahiti: Amansia rhodantha, Chnoospora minima, Gracilaria caudata, and Ulva flexuosa. Ash content ranged from 19 to 33%, while soluble carbohydrates accounted for 23 to 38% of dry weight, depending on the species. Lipids were low (< 3%), with G. caudata showing the highest content (2.8%). Amansia rhodantha had the highest protein level (14.7%). Molybdenum and iron levels exceeded 15% of Nutrient Reference Values, indicating nutritional interest. Notably, A. rhodantha and C. minima extracts exhibited strong antioxidant activity, and C. minima extracts showed a markedly higher antidiabetic effect than the acarbose (control). Moreover, toxic element concentrations were below legal safety limits. These findings support the nutritional potential of these tropical macroalgae and highlight the need both to complete their biochemical and chemical profiling and to extend such investigations to a wider diversity of species.