Gracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine.
In Japanese cuisine, it is called ogonori or ogo.
In the Philippines, it is called gulaman and used to make gelatin.
In Jamaica, it is known as Irish moss.

Gracilaria oligosaccharides with degree of polymerization 6 prepared by agarase digestion from agar-bearing Gracilaria sp.
polysaccharides have been shown to be an effective prophylactic agent during in vitro and in vivo experiments against Japanese encephalitis viral infection.
The sulfated oligosaccharides from Gracilaria sp.
seem to be promising candidates for further development as antiviral agents.
Gracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine. In Japanese cuisine, it is called ogonori or ogo. In the Philippines, it is called gulaman and used to make gelatin. In Jamaica, it is known as Irish moss. 
Gracilaria oligosaccharides with degree of polymerization 6 prepared by agarase digestion from agar-bearing Gracilaria sp. polysaccharides have been shown to be an effective prophylactic agent during in vitro and in vivo experiments against Japanese encephalitis viral infection. The sulfated oligosaccharides from Gracilaria sp. seem to be promising candidates for further development as antiviral agents.
Gracilaria