"Seaweed, as a marine organism lacking clear structures like roots, leaves, or stems, is broadly termed as a comprehensive thallus. This multicellular algae is generally distributed in coastal regions, estimated to have around 9,000 different species. One of these is the sea grape (Caulerpa racemosa), often consumed due to its resemblance to caviar with its green color. Aside from being a food source, Caulerpa racemosa has recently been utilized as a component in antifungal medications. This seaweed contains various bioactive compounds such as triterpenoids, cyclic diterpenoids (trifarin), monosyclic diterpenoid (kaulerpol/pro-vitamin A), alongside nitrogen and polyphenols.

Beyond its culinary use, Caulerpa racemosa also produces secondary metabolites that act as antioxidants like ascorbate, thiamine, folic acid, and polyphenols (catechol). These antioxidant contents aid in combating the negative effects of free radicals, which can trigger various degenerative diseases such as cancer, osteoporosis, cardiovascular issues, and atherosclerosis. This article serves as a scientific summary of seaweed contents found on the official portal of Airlangga University Surabaya, discussing its benefits and comprehensive nutritional composition."

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