Red algae

Red algae, or Rhodophyta (, ; from Ancient Greek (rhódon)'rose' and (phutón)'plant'), make up one of the oldest and largest phyla of eukaryoticalgae, containing over 7,000 recognized species within over 900 genera amidst ongoing taxonomic revisions. The majority of species (6,793) are in the class Florideophyceae, and mostly consist of multicellular marine algae, including many notable seaweeds. Red algae are abundant in marine habitats. Approximately 5% of red algae species occur in freshwater environments, with greater concentrations in warmer areas. This may be due to an evolutionary bottleneck in which the last common ancestor lost about 25% of its core genes and much of its evolutionary plasticity.

Red algae form a distinct group characterized by eukaryotic cells without flagella and centrioles, chloroplasts without external endoplasmic reticulum or unstacked (stroma) thylakoids, and use phycobiliproteins as accessory pigments, which give them their red color. Despite their name, red algae can vary in color from bright green, soft pink, resembling brown algae, to shades of red and purple, and may be almost black at greater depths and are only called red algae due to the phycobiliproteins and the reddish members. Unlike green algae, red algae store sugars as food reserves outside the chloroplasts as floridean starch, a type of starch that consists of highly branched amylopectin without amylose. Most red algae reproduce sexually. The life history of red algae is typically an alternation of generations that may have three generations rather than two. Coralline algae, which secrete calcium carbonate and play a major role in building coral reefs, belong there.

Red algae such as Palmaria palmata (dulse) and Porphyra species (laver/nori/gim) are a traditional part of European and Asian cuisines and are used to make products such as agar, carrageenans, and other food additives.