Fat choy

In today's world, Fat choy is a topic that has gained great relevance and has captured the attention of a large number of people in different contexts and situations. The importance of Fat choy has become evident in various fields, from science to politics, culture and society in general. It is a topic that has sparked debate and constant conversation, generating conflicting opinions and promoting reflection on its impact and meaning. In this article, we will delve into the different aspects of Fat choy, exploring its different facets and its relevance in the current era.

"Facai" redirects here. For the villages in Romania, see Făcăi.

Fat choy
"Nostoc flagelliforme" under a microscope
Nostoc flagelliforme under a microscope
Scientific classification Edit this classification
Domain: Bacteria
Kingdom: Bacillati
Phylum: Cyanobacteriota
Class: Cyanophyceae
Order: Nostocales
Family: Nostocaceae
Genus: Nostoc
Species:
N. flagelliforme
Binomial name
Nostoc flagelliforme
Synonyms[1]
Fat choy
Traditional Chinese髮菜
Simplified Chinese发菜
Literal meaning"hair vegetable"
Transcriptions
Standard Mandarin
Hanyu Pinyinfàcài
IPA
Yue: Cantonese
Yale Romanizationfaat choi
Jyutpingfaat3 coi3
Alternative Chinese name
Traditional Chinese頭毛菜
Transcriptions
Southern Min
Hokkien POJthâu-mn̂g-chhài

Fat choy (traditional Chinese: 髮菜; simplified Chinese: 发菜; pinyin: fàcài; Jyutping: faat³ coi³; Nostoc flagelliforme) is a terrestrial cyanobacterium (a type of photosynthetic bacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means "hair vegetable". When soaked, fat choy has a soft texture which is like very fine vermicelli.

Production

Fat choy grows on the ground in the Gobi Desert and the Qinghai Plateau. Over-harvesting on the Mongolian steppes has furthered erosion and desertification in those areas. The Chinese government has limited its harvesting, which has caused its price to increase.[2][needs update?]

Commercially available fat choy has been found to be adulterated with strands of a non-cellular starchy material, with other additives and dyes.[2][3] Real fat choy is dark green in color, while the counterfeit fat choy appears black.[2]

Use

China

Its name in Cantonese sounds like a Cantonese phrase meaning "struck it rich" (though the second syllable, coi, has a different tone) -- this is found, for example, in the Cantonese saying, "Gung1 hei2 faat3 coi4" (恭喜發財, meaning "wishing you prosperity"), often proclaimed during Chinese New Year. Therefore, it is a popular ingredient for Chinese New Year dishes, such as in the reunion dinner. It is mostly used in Cantonese cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient.

Due to its high price, fat choy is considered a luxury food, and only used in limited occasions. It is not eaten as a staple.[4]

Health effects

N. flagelliforme has no nutritional value,[dubious – discuss] and also contains beta-N-methylamino-L-alanine (BMAA), a toxic amino acid that could affect the normal functions of nerve cells and is linked to degenerative diseases such as ALS, Alzheimer's, Parkinson's, and dementia.[5] Not all real fat choy samples contain BMAA according to a 2009 study, with the maximum concentration being 658.5 ng/g. Imitation fat choy does not contain BMAA.[4]

Across a 28-day duration, laboratory rats fed N. flagelliforme and the control group did not exhibit significant differences in any toxicological parameters.[6]

The algae and its extracts reduce the inflammatory action of white blood cells, specifically macrophages and splenocytes, in vitro.[7]

References

  1. ^ a b Calvo-Pérez, Juan Diego; Molinari-Novoa, Eduardo A.; Guiry, Michael D. (23 March 2016). "Validation of Nostoc flagelliforme (Nostocaceae, Cyanobacteria)" (PDF). Notulae Algarum (2): 1–2. ISSN 2009-8987. Retrieved 15 January 2019.
  2. ^ a b c "The standard.com.hk". Archived from the original on November 22, 2007. Retrieved 22 October 2018.
  3. ^ "Waynesword". Archived from the original on 2004-10-10. Retrieved 2004-11-07.
  4. ^ a b Roney, BR; Renhui, L; Banack, SA; Murch, S; Honegger, R; Cox, PA (2009). "Consumption of fa cai Nostoc soup: a potential for BMAA exposure from Nostoc cyanobacteria in China?". Amyotrophic Lateral Sclerosis. 10 (Suppl 2): 44–9. doi:10.3109/17482960903273031. PMID 19929731. S2CID 2893117.
  5. ^ The standard.com.hk. Mimi Lau, January 30, 2007, Ban sought on Lunar delicacy Archived November 22, 2007, at the Wayback Machine
  6. ^ Takenaka 1998.
  7. ^ Ku, Lee (2013). "Edible blue-green algae reduce the production of pro-inflammatory cytokines by inhibiting NF-κB pathway in macrophages and splenocytes". Biochimica et Biophysica Acta (BBA) - General Subjects. 1830 (4): 2981–2988. doi:10.1016/j.bbagen.2013.01.018. PMC 3594481. PMID 23357040.