Spirulina is the nutrient with the highest concentration of proteins (60% of vegetable proteins of easy digestion and assimilation) particularly suited to those who need to reduce their consumption of proteins of animal origin. In addition, it has a high concentration of beta-carotene, vitamin B12, iron and other oligoelements, together with a quite rare fatty acid: GLA (gamma linoleic acid).
The most beneficial compounds that form part of Spirulina are chlorophyll and phycocyanin together with glycolipids, strong stimulants of the immune system and detoxifiers for the organism. A multitude of scientific work has proven the benefits of Spirulina for human health:
- Strengthens the immune system.
- Helps to renew intestinal flora.
- Keeps cholesterol levels stable
- Improves cardiovascular function.
- Stabilizes glycaemia.
- Protects the liver and kidneys from aggressive drugs, heavy metals and synthetic chemicals.
What is Spirulina?
Spirulina is the first green-coloured life form that existed (and one of the most potent) on Earth and has an antiquity of 3500 million years. Since then, many civilizations have used it but it is only for the last 25 years that millions of people around the world use it. This cultivated micro-algae is one of the richest natural foods in vitamins, minerals, amino acids and phytonutrients, amongst which of note are:
- Phycocyanin (blue algae)
Is the most important element of spirulina and for our immune system. This protein complex represents 14% of its total weight. Phycocyanin has been found in nature for a thousand million years before chlorophyll and it is thought it was the precursor of same and of haemoglobin. Its molecular composition contains magnesium and iron and this is why it is thought to be fundamental to the origin of animals and plants.
Close to half of the yellow and orange pigments of spirulina are carotenes: alpha, beta and gamma. Approximately the other half are xanthophylls: mixoxanthopylls, zeaxanthin, criptoxanthin, equinon, fucoxanthin, violaxanthin and astaxanthin. These carotenoids form almost 40% of the total spirulina. Although betacarotene is the most well-known of this group of elements, this blend of spirulina works on different parts of the organism while stimulating antioxidant protection.
- Glycolipids and sulpholipids
When the National Cancer Institute announced that the sulpholipids from green-blue algae had a positive effect against the AIDS virus, researchers focused their attention of a sulpholipid that contains glycolipids. The three types of lipids that spirulina contains are called neutral lipids, glycolipids and phospholipids. Glycolipids represent 40% of lipids and sulpholipids between 2 and 5%. Action on the immune system.
One of the great benefits of spirulina is its capacity to stimulate and maintain the activity of the immune system. Diverse recent studies from the University of California (UC Davis School of Medicine, 2001) suggests that spirulina strengthens the immune system (IS). By adding spirulina to a growth of cells from the IS, it was verified that there had been a significant increase in cytokines, substances produced by the lymphocytes which combat the bodys infections.
In another study published in the Journal of Medicinal Food (2000) it was proven that spirulina increased the levels of various cytokines, particularly of a form of interferon (IFN-y) and two forms of interleukin (IL-1 beta e IL-4). Hayadhi, in the Journal of Nutritional Science Vitaminology, verified that extract of spirulina acts on the macrophages to ensure they produce a lot more interleukin IL-1. These results suggest that spirulina boosts the immune response, particularly the primary response, by stimulating the activity of macrophages and phagocytes, as well as the production of IL-
1. Antioxidant effect
The antioxidant capacity of spirulina may be due to phycocyanin, a blue pigment that contains phytochemicals that protect against free radicals. The Miranda study (1998), published in the Journal of Medical and Biological, showed that of two control groups, the one that took spirulina had 71% antioxidant capacity, while the one that didnt take it had 54%. The results obtained indicate that spirulina provides antioxidant protection both in vitro and in vivo. The Romay study verified that phycocyanin has the capacity to eliminate hydroxyl radicals, highly destructive and which inhibit the oxidation of lipids in the liver.
2. Anticancer properties
In a study published in the Journal of International Immunopharmacology, vol 2 nº4, diverse scientists confirmed that people who take spirulina extract receive a positive boost for the cells that fight cancer in the organism. This study, carried out on 12 adult men, revealed that the oral administration of an aqueous extract of spirulina helps the immune system to produce NK (Natural Killer) cells, which fight cancer cells.
3. Effects on diabetes and obesity
Researchers discovered that a hydrosoluble fraction of spirulina is effective in reducing levels of blood sugar, if taken before breakfast. In a clinical study on 15 diabetic patients there was a significant reduction of blood sugar levels following supplementation with 2 grams of spirulina a day for 21 days. Another study of great scientific rigour on weight and obesity control found that with a dose of 2,8 grams of spirulina 3 times a day for 4 weeks, obese patients lost weight.
4. Health level of cholesterol
Some studies carried out on humans have shown that total cholesterol levels, levels of LDL cholesterol (bad cholesterol) and triglycerides all significantly diminished after one week of supplementation with spirulina. On the other hand, the atherogenic index (deposits of fat in the arteries) also underwent an important reduction after 4 weeks of supplementation with spirulina at 4 grams a day.
Nutritional supplement that works as:
- Helps weight control.
- Product for maintaining healthy levels of cholesterol.
- Control of diabetes.
- A powerful antioxidant.
- Relief for premenstrual syndrome.
|Daily doseper serving|
|Serving size: 6 tablets|
|Daily dose: 6 tablets|
|Servings per container: 16|