Rhizostomes as a resource: The expanding exploitation of jellyfish by humans.

While jellyfish are often considered to be a nuisance, their value to ecosystems and for human exploitation is shifting this perception. People have been eating jellyfish for millennia. In recent decades, the scale of jellyfish fisheries has expanded dramatically, with annual catches in the hundreds of thousands of tonnes.

Impact of warming and acidification of the Mediterranean Sea on statolith formation of the scyphozoan jellyfish Rhizostoma pulmo Macri (1778).

Ocean warming and acidification negatively affect organisms and biogeochemical cycles. To date, emphasis has been placed on the study of the impact on the structures of calcifying species; however, there is limited knowledge about the influence of the increase of these two variables on the solid structures of non-calcifying species as jellyfish. Here, we study the effects that the increase of temperature and acidity would cause on the statoliths of newly released ephyrae of the Mediterranean jellyfish Rhizostoma pulmo.

Impact of ocean warming and ocean acidification on asexual reproduction and statolith formation of the symbiotic jellyfish Cotylorhiza tuberculata.

Ocean acidification and warming are challenging marine organisms and ecosystems around the world. The synergetic effects of these two climate change stressors on jellyfish remain still understudied. Here, we examine the independent and combined effects of these two environmental variables on polyp population dynamics of the Mediterranean jellyfish Cotylorhiza tuberculata.

The Large Jellyfish as Sustainable a Resource for Antioxidant Properties, Nutraceutical Value and Biomedical Applications.

Jellyfish is a compartment in the marine food web that often achieves high increases of biomass and that it is starting to be explored for several human potential uses. In this paper, a recently rediscovered large jellyfish, , is studied for the first time to describe its organic compounds for the isolation and production of bioactive compounds in several fields of food, cosmetics, or biomedical industries. The biogeochemical composition (Carbon, Nitrogen and Sulfur content), protein and phenols content, together with their antioxidant activity, and the analysis of lipid content (identifying each of the fatty acids presented) was analyzed.