Spirulina - Super Food

Benefits Of Spirulina In Developing World

2006-10-10T23:47:00.000-07:00

Each day around forty thousand children die because of severe malnutrition and related diseases across the world. Malnutrition disempowers and affects the lives of around 852 million people globally in a drastic way. According to the United Nations World Health Organization (WHO: 1996), more than starvation the real challenge today is malnutrition-the deficiency of micronutrients (vitamins, minerals and essential amino acids) that no longer allows the body to ensure growth and maintain its vital functions.

Malnutrition severely diminishes the human capital of a country and its multifarious impacts hinder the universal achievement of the United Nations Millennium Development Goals. Developing countries are especially vulnerable to this easily avoidable catastrophe.

Spirulina offers remarkable health benefits to an undernourished person. It is rich in beta carotene that can overcome eye problems caused by Vitamin A deficiency. The protein and B-vitamin complex makes a major nutritional improvement in an infant's diet. It is the only food source, except for mother's milk, containing substantial amounts of an essential fatty acid GLA that helps regulate the entire hormone system.

One tablespoon a day can eliminate iron anemia, the most common mineral deficiency. Spirulina is the most digestible protein food, especially important for malnourished people whose intestines can no longer absorb nutrients effectively. Clinical studies have shown it helps rebuild healthy intestinal flora. These health benefits have made it an excellent food for rapid recovery of children from malnutrition related diseases in Mexico , Togo , Romania , China , Rwanda , Zaire , India , Ukraine , and Belarus .

Spirulina is being produced in more than 22 countries and used in over 77 countries.

The United Nations World Health Organization (WHO) has confirmed that Spirulina represents an interesting food for multiple reasons, and it is able to be administered to children without any risk. Other proposed uses of Spirulina are for cancer prevention, fibromyalgia, hay fever, herpes infection, high cholesterol, hives, HIV infection, liver protection, weight loss.

Advantages of Spirulina

Spirulina does not need fertile land for cultivation and therefore conserves fertile land and soil. It has over 60 % protein that is higher than any other food besides benefits of rapid growth and higher yield.
Spirulina requires less energy input per kilo than soy, corn, or bovine protein. As cheap energy sources are depleted, costs of energy dependent foods will rise up with energy prices .

Spirulina uses less water per kilo of protein than other foods as the water is recycled back to the ponds after harvesting .

Spirulina is a big oxygen producer that is even more efficient than trees and forests to absorb Carbon dioxide and release Oxygen.

Spirulina production uses non-fertile land and brackish water and is a potent remedy to deforestation to cultivate food. As people eat lower on the food chain, the pressures to destroy wilderness can be halted and help re-green our planet.

Spirulina has no externalized hidden costs in terms of depletion of fresh water, fertile top soil and forests, pollution from pesticides, herbicides, and toxins. No long term medical costs from unhealthy foods with chemical additives.

“For WHO, Spirulina represents an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk. We at WHO consider it a very suitable food”

- United Nations World Health Organization (WHO), Geneva , Switzerland June 8 th , 1993

Source: http://www.pomun.org

AARP Magazine Endorses Spirulina

2006-10-10T10:16:00.000-07:00

The American Association of Retired People (AARP) Magazine is the world’s largest circulation magazine. The current issue features an article on Spirulina that begins by quoting the experiments of researcher Paula Bickford, PhD from the University of South Florida Center of Excellence for Aging and Brain Repair. Dr. Bickford reported that Spirulina “demonstrated improved neuron function in the brain, a suppression of inflammatory substances in the brain and a decrease in oxidative damage.”

“Five foods that can add years to your life:”

The AARP Magazine suggests that people add these five foods to their daily diet to add years to their life: The #1 food on the list is Spirulina, followed by berries (cranberries, blueberries and blackberries), leafy greens, nuts (almonds and walnuts) and flaxseed. for spirulina, the magazine suggests 1 teaspoon to 1 tablespoon of Spirulina powder per day or the equivalent 3 – 7 grams in capsule or tablet form.

Hawaiian Spirulina Pacifica contains high levels of key nutrients such as carotenoids and enzymes and the lowest levels of heavy metals and contaminants.

For a copy of the AARP Magazine article or more information about Hawaiian Spirulina Pacifica please e-mail us at bcapelli@cyanotech.com or call 808.334.9415.

Cyanotech Corporation, a world leader in microalgae technology, produces BioAstin® Natural Astaxanthin and Hawaiian Spirulina Pacifica®—all natural, functional nutrients that enhance human health and nutrition, providing significant antioxidant, anti-inflammatory and immune response benefits. NatuRose® Natural Astaxanthin is a natural pigment source that also promotes animal health and nutrition, primarily in aquaculture. Phycobiliproteins are fluorescent pigments used in medical diagnostic testing and research. Cyanotech produces these products from microalgae grown at its 90-acre facility in Hawaii using patented and proprietary technology and distributes them to nutritional supplement, nutraceutical, cosmeceutical, and animal feed makers and marketers in more than 40 countries worldwide.

Spirulina In Diet Reduce Brain Damage From Stroke

2006-03-27T03:21:00.000-08:00

Your mother was right. Eat your fruits and veggies -- they're good for you!

And if that's not reason enough, a new study suggests antioxidant-rich fruits and vegetables may limit brain damage from stroke and other neurological disorders. The study, conducted by researchers at the University of South Florida College of Medicine, James A. Haley Veterans' Hospital and the National Institute of Health's National Institute on Drug Abuse, is posted online in the May 2005 issue of the journal Experimental Neurology.

USF/VA neuroscientist Paula Bickford, PhD, and colleagues found that rats fed diets preventatively enriched with blueberries, spinach or an algae known as spirulina experienced less brain cell loss and improved recovery of movement following a stroke. Yun Wang, PhD, of NIDA, is lead author of the study.

"This study is how USF is advancing the field of brain health at the national level," said Stephen Klasko, MD, MBA, dean of the USF College of Medicine and vice president for Health Sciences.

The study builds upon previous USF/VA research showing that diets enriched with blueberries, spinach or spirulina reversed normal age-related declines in memory and learning in old rats

"I was amazed at the extent of neuroprotection these antioxidant-rich diets provided," said Dr. Bickford, a researcher at the USF Center for Aging and Brain Repair and James A. Haley Veterans' Hospital. "The size of the stroke was 50 to 75 percent less in rats treated with diets supplemented with blueberries, spinach or spirulina before the stroke."

Antioxidant and anti-inflammatory substances in these fruits and vegetables may somehow reduce the nerve cell injury and death triggered by a stroke, the researchers suggest. "The clinical implication is that increasing fruit and vegetable consumption may make a difference in the severity of a stroke," Dr. Bickford said. "It could be a readily available, inexpensive and relatively safe way to benefit stroke patients.

The researchers studied four groups of rats, all fed equal amounts of food for one month. One group was fed rat chow supplemented with blueberries, a second group chow with spinach, and the third chow with spirulina. The control (untreated) group ate chow only.

After four weeks, an ischemic stroke with reperfusion was induced in the rats. An ischemic stroke occurs when a blood clot cuts off the oxygen supply to the brain like the kink in a hose cuts off water flow. Then, later, the clot is released and blood flow returns, which is known as reperfusion.

The size of the stroke in the rats fed blueberry or spinach supplements was half that seen in the brains of untreated rats. Rats fed spirulina-enriched diets had stroke lesions 75 percent smaller than their untreated counterparts. In addition, rats pretreated with the blueberry, spinach or spirulina diets showed greater increases in poststroke movement than the control group.

All the supplemented diets were rich in antioxidants, which scientists say may counteract the burst of free radicals involved in the cascade of brain cell death triggered by an ischemic stroke. An excess of free radicals can damage cellular lipids, proteins and DNA.

The supplemented diets also contained anti-inflammatory substances that may help reduce inflammation-induced injury following a stroke, Dr. Bickford said. When a stroke occurs, immune cells in the brain mount an inflammatory response – rushing to the site of injury to clear away the dead and dying cells. As a result, nearby healthy nerve cells may suffer collateral damage much the same way firefighters breaking into an apartment to put out a fire in one room may inadvertently cause damage to other rooms.

Teasing out just which beneficial chemicals contained in the blueberries and leafy greens might be reproduced therapeutically in pill form is difficult, Dr. Bickford said. "Whole foods contain multiple nutrients, so there are many different ways these diets could be protecting the brain. From a scientific perspective, it's a package deal."

Dr. Bickford's team is investigating whether rats treated with antioxidant-rich diets following strokes will experience improved recovery. The researchers also plan to study whether combinations of the diets might provide even greater protection against stroke damage than one diet alone.

The study was supported by grants from the National Institute on Drug Abuse and the Veterans Administration.

Spirulina Superfood

2006-02-06T21:50:00.000-08:00

Blue-green algae are a diverse group of microscopic plants rarely used for human food. The exception is Spirulina, which has become widely available as a food ingredient within the last twenty years. It is a nutraceutical food with rather unique phytonutrients and characteristics. Spirulina can be used in a variety of healthy food applications. Wild Spirulina platensis, (or Arthrospira as it is sometimes called), grows in sunny warm-water volcanic soda lakes throughout the world. This alga thrives in waters containing high amounts of sodium carbonate with pH values above ten. Where wild Spirulina is found there are often flocks of flamingos and other animals feeding on it. Spirulina has a distinctive spiral structure with filaments of cells being about 10 microns in diameter and up to 1,000 microns in length.

Spirulina is the only blue-green algae commercially cultivated for food use. Modern Spirulina farms have specially designed raceway type ponds using paddlewheel circulation for cultivation. The tiny spiral shaped algae are harvested by multi-stage filtration, rinsed and spray-dried. Spray drying evaporates the water and with minimal heating, preserving nutritive value. It is supplied as very fine dark-blue-green powder, usually packed in sealed oxygen barrier type shipping containers. Since time immemorial humans have eaten Spirulina The Spaniards observed the Aztecs utilizing it for food. Indigenous people around Lake Chad in Africa still eat 'dihe' as they call it. In the West it was first mass-produced in Mexico City where it was growing in a soda works. It was first sold commercially as food in the early 1980s, and since then it has become popular as a health food for "energy" and a dieting aid. Spirulina is today consumed as food in more than seventy-five countries worldwide.

Product Development
Considerable potential exists for Spirulina to be used in energy or granola bars, snacks, sports pastas, and specialty juices and liquid meal replacements. It is especially good for athletes, the aging and others with special health concerns and those needing extra immune system support. Health benefits are found in animal and human studies at feeding levels starting at an equivalent of about one-gram per day, assuming a one-hundred-sixty pound person. Pure Spirulina is a dark blue-green frne powder with a mild seaweed taste. It easily mixes with other dry powder ingredients. While not completely soluble, it suspends nicely in most liquids with gentle agitation. When used in light colored foods at levels of less than five percent it turns the food a pale green, at one percent or less it has little if any effect on color. When used at the lower levels it does not affect the taste of most foods. Commercially available blue pigment, (phycocyanin or DIC Lina-blue) extracted from is useful as a food coloring. While water soluble, it is not heat stable. In Japan it is used for coloring frozen foods and chewing gum.

Potential Benefits
Investigation is underway in regard to the anti-viral and anti-HW properties found with invitro studies of Spirulina extracts. Many in vitro and in vivo studies demonstrate even small amounts or Spirulina stimulate immune system functions, especially those mediated by macrophages. It accelerates immune system competence in young animals. Data also suggests there is synergy between Spirulina and Vitamin C. Spirulina may serve to extend Vitamin C in vivo. Other studies show Spirulina may have potential as a therapy for some kinds of cancers. In China it is used in hospitals to lower blood lipids, reduce fatigue and increase levels of IgG, IgA and IgM. It may have anti-radiation therapy potentiaL Recent work done in Macedonia reports hematological benefits for athletes in intensive training. Other studies show Spirulina may help with liver and kidney detoxification. Animals experimentally fed Spirulina were afforded significant protection from the effects of high doses of dioxin, gentamicin, cisplatin and organic mercury. Since Spirulina has a prokaryotic type of cell structure the cell wall components affect the immune system of man and animals. The thin cell wall is made of polysaccharides and muramyl peptides. Spirulina polysaccharides have both anti-oxidant and immune system stimulating properties. These polysaccharides are linked within the cell wall to muramyl peptides. Muramyl peptides are thought to be essential to humans and animals for good health. They help maintain the immune system in a state of optimal readiness and provide benefits for the central nervous system by stimulating metabolism while enhancing slow-wave sleep and may affect organ development. Chinese scientists have documented the afore mentioned phycocyanin as stimulating hematopoiesis, emulating the hormone erythropoetin. This is a potentially valuable therapy for persons suffering from certain forms of anemia or bone marrow damage.

Nutrition
Spirulina's cell wall contains no cellulose and is made of mucopolysaccharides. The cell wall is easily digested in the human gut. Most striking nutritionally is the high amino acid content, about sixty-two percent, and very high carotenoid pigment content, about 4 mg/gram. The carotenoids consist of about ten different kinds, mainly beta-carotene, zeaxanthin and myxoxanthophyll with small amounts of lutein and several others. Vitamin A activity is about 2,300 LU per gram. Spirulina derives its intense dark blue-green color from a mixture of pigments in addition to carotenoids. Green chlorophyll makes up about one percent while the briffiant hyacinth blue phycocyanins are at about a whopping fourteen percent. Phycocyanins are peptides, which may have health benefits. This alga contains only about seven percent fat and twenty percent of the fat is GLA, gamma-linolenic acid. GLA may have inflammation modulating properties and is itself a popular dietary supplement. Spirulina is usually a good source of iron, containing about one-mg per gram. This makes it an attractive supplement for women or athletes. It also may contain appreciable amounts of zinc, B- 12, riboflavin and thiamin.

Safety
The UN-FAO recognizes Spirulina as a potential weapon against malnutrition for the third world and has sponsored safety studies since the early 1980s. The results show Spirulina is safe and non-toxic. Testing reveals it has a no-adverse-effect level of at least l2gm[kg in mice. No acute or chronic problems, no reproductive toxicity and Spirulina is non-mutagenic.

Quality Assurance
As with mushrooms, care needs to be taken to ensure that the supplier has true Spirulina, not a potentially toxic species that looks similar. Algal toxins, heavy metals are a concern for wild-harvested lake algae. The best suppliers provide algal toxin test results and environmental contaminates like pesticides from agricultural run-off can be a for additional assurance. Visual microscopic examination together with GLA analysis can confirm authenticity. While visual identification of blue-green algae can be difficult, Spirulina is distinguished as the only filamentous blue-green algae with appreciable amounts of GLA fatty acid, (18: 3:6), about one percent by weight. GLA content should be at least 900mg/lOOgm to meet the accepted definition of Spirulina by the NNFA in the United States. Moisture should be less then seven percent. Bacterial or mold contamination are indicators of improper growing conditions, drying or storage. Color should be very dark blue-green. Carotenoid pigments should be at least 350mg/100gm. "Bright" green color indicates oxidized stale product with low carotenoid content.

Organic Spirulina Benefits

2006-01-01T06:25:00.000-08:00

SPIRULINA is a single-celled microorganism that closely resembles a bacterium. Its spiral-shaped filaments are rich in plant pigments such as chlorophyll, phycocyanin and beta-carotene. Spirulina turns the lakes and ponds where it grows a dark-blue green.

Harvesting your own spirulina is not advisable as coastal and aquatic colonies of the algae may be contaminated with industrial waste or sewage. Cultivation of organic spirulina involves locations away from industrial pollution (for example, a remote hamlet), where there is no contamination. There should also be no other agricultural activity in the area (to avoid contamination with pesticides, herbicides and fertilisers).

Spirulina has been used medicinally in China for thousands of years. Organic spirulina has the highest protein content compared to other natural food. Apart from that, it is also an excellent source of iron, calcium, magnesium, and a range of vitamin Bs. Organic spirulina contains the highest amount of chlorophyll, carotenoids and phycocyanin and has virtually no cholesterol. These phyto-nutrients act as natural antioxidants to neutralise free radicals.

Those who can benefit from supplementation with organic spirulina include:

Children who don’t eat vegetables and fruits

Many parents do face problems persuading their kids to eat enough greens and fruits. However, these food groups may not fare very well among the young ones, and nutrient deficiencies may occur.

Students who live away from home, and busy working people

These people may lack certain nutrients as they often skip meals and opt for fast food that are high in calories but not necessarily high in important nutrients. Organic spirulina, which has a good nutrient profile, may help replenish and prevent malnutrition.

The elderly

The elderly may not be able to obtain essential nutrients from the diet due to poor dentition and digestive health, diseases and medication that affect the digestion, absorption and utilisation of nutrients. Spirulina has no cellulose in its cell walls, and thus can be easily digested, absorbed and used by the body. It is also good for enhancing the immune system.

Weight-watchers

Spirulina is an ideal supplement for those who are weight-sensitive. Spirulina is low in fat, low in calories and contains practically no cholesterol, making it suitable for weight-control. Many people use spirulina as part of their detox programme as the pigment chlorophyll helps in detoxification.

Many health professionals also advocate the use of spirulina during juicing (sprinkled into fruit juices and broths), which gives better outcomes. Apart from that, the bioavailability of iron in organic spirulina is important to dieters who are on low calorie diets and prone to iron deficiency

Choosing the right spirulina product is important as inferior grades may not provide the outcome that we desire. Besides looking at nutrient content, organic spirulina should be certified by regulatory bodies and the cultivation facilities should also be certified.

References:

1. Fox D. 1993. Health Benefits of Spirulina. In Spirulina, Algae of Life. Bulletin 12. Institute Oceanographique, Monaco.

2. Jian Ren M. Spirulina in Jiang Xi, China. Academy of Agricultural Science. Soc. Appl. Agology, Lille France.

3. Takeuchi. Clinical Experiences of Administration of Spirulina to patients with Hypochronic Aneamia. Tokyo Medical and Dental Univ. Japan

Spirulina Power Toast

2005-12-13T04:40:00.000-08:00

2 slices high fiber toast (whole wheat, multigrain etc.).
1 clove garlic - peeled.
1 Tablespoon flax oil.
1 Teaspoon Spirulina.
1 Tablespoon Soy Lecithin.
2 Tablespoon non fat yogurt.
sprouts. [mixed sprouts or just lentil sprouts are ideal].

Blend spirulina. lecithin and yogurt until all powder is absorbed. Spirulina doesn't smell very nice in it's raw form but blended with yogurt it looses it's dreadful smell and smoothes out it's lumpiness.

When toast is just "hot out of the toaster" rub one side with garlic clove, drizzle oil on and spread yogurt mixture on it. Garnish with sprouts and serve with a piece of fruit.

As Breakfast, this is a good time to take fat soluble supplements of Vit E - 400 iu with selenium. Vit A and D[one pellet halibut liver oil]
1 - 500ml. Cap Calcium Ascorbate.[the non-acid form of Vit C]

The Vit C synergizes with the Vit E and increases the anti-oxidant properties of both.

This is a good combination of high fiber, garlic, beta-carotene in the spirulina, flax oil and supplemental vitamins.

Spirulina Article By News.com.au

2005-11-10T05:40:00.000-08:00

Who'd have thought that a tiny green aquatic plant could be hailed as the latest energy-giving superfood? Spirulina is often added to smoothies at juice bars and fans of the algae say that it helps beat stress and fatigue. It's cultivated around the world as a food source and was a staple of Aztec cuisine in the 14th century. In fact, spirulina is so packed full of goodness experts think its beta-carotene is 10 times more concentrated than that found in carrots. It's also easy to digest, so nutrients are absorbed quickly.

"Spirulina is very nutritious and is rich in minerals and some vitamins, so it's good for topping up a diet with any minerals you might be deficient in," says Saxelby. "But there is the issue of how much is added to your drink at a fresh juice chain. The dose is often too small to have a clinical effect. If you want a real boost, speak to a herbalist and get a proper supplement for your body weight."

Source: news.com.au

Activation of Autoimmunity Following Use of Spirulina

2005-10-29T05:57:00.000-07:00

Lee AN, Werth VP.
Section of Dermatology, University of Chicago, IL.
Arch Dermatol. 2004 Jun;140(6):723-7.

Evidence for the scientific basis of purported therapeutic effects and adverse effects of herbal supplements continues to grow. Many herbal supplements are touted for their immunostimulatory properties, and both in vitro and in vivo experiments have supported this claim. Although this explains their beneficial effects in preventing or curtailing disease, to our knowledge, no immunostimulatory herbal supplements have been reported to exacerbate disorders of immune system overactivity. We describe 3 patients whose autoimmune disease onset and/or flares correlated with ingestion of herbal supplements with proven immunostimulatory effects.

Echinacea and the alga Spirulina platensis are implicated in 2 patients' flares of pemphigus vulgaris, and a supplement containing the algae Spirulina platensis and Aphanizomenon flos-aquae was ingested by a third patient days before both onset and a severe flare of dermatomyositis. The third patient showed heterozygosity for a tumor necrosis factor alpha (TNF-alpha) promoter polymorphism (-308A), leading to increased production of TNF-alpha, which may have predisposed her to developing dermatomyositis. CONCLUSIONS: Immunostimulatory herbal supplements such as spirulina may exacerbate preexisting autoimmune disease or precipitate autoimmune disease in persons genetically predisposed to such disorders. Increased production of TNF-alpha may play a role, although more research is needed to clarify the mechanisms of such phenomena.

Organic Spirulina Health Supplement

2005-09-16T22:22:00.000-07:00

As a health supplement, Organic Spirulina is an high protein source with a protein content of 60-70 % higher than any other natural food and most nutritional products. Even greater nutritional value can be found in Spirulina's high concentration of vitamins, minerals and other beneficial nutrients. This green super food has the most beneficial concentration of functional nutrients ever known in animal or plant food.

When it was found that Spirulina grew so fast (producing 20 times more protein per acre than soybeans) they named it the food of the future. On top of this, spirulina delivers more nutrition per acre than any other food on the planet. This has extraordinary implications for more efficient and sustainable food production in the future as we advance into uncertain economic times.

Organic Spirulina Nutritional Supplement

3-10 grams a day of the organic spirulina as a nutritional supplement delivers impressive amounts of vitamin B12 & B complex, iron, essential trace minerals, beta carotene and gamma-linolenic acid. Beyond vitamins and minerals, spirulina is a super antioxidant. It is rich in phytonutrients and functional nutrients that have a amazing positive effect on health.

For third world countries, this super concentrated food would bring a quick recovery from malnutrition. In developed countries, the diet is loaded with unhealthy and nutrient depleted foods, which are being consumed in excess. This creates a calorie overload yet still does not achieve our nutritional requirements. We now know that organic spirulina can renourish our bodies and renew our health. It is legally approved as a food or food supplement in the USA, Europe, Japan, UK, Australia, India, China, New Zealand and many other countries around the globe. The United States Food and Drug Administration confirmed in 1981 that this green food is a valuable source of protein and contains various vitamins and minerals and therefore can be legally marketed as a food supplement. New Zealand is known as a manufacturer of high quality organic spirulina supplements.

Source: www.spirulina.org.uk

Spirulina As A Food Supplement

2005-09-04T20:43:00.000-07:00

The benefits of Spirulina as a food supplement in today's fast living society are becoming to great not to take noitce. Our diets are dictated by the time you have available for eating, from the rushed breakfast before you go to work, to the small break during the working break. Thats why many people are easily sold on fast food or ready made food which can be prepared in an minute, which are often high in fats, sugars and carbohydrates, and low in protein, natural nutrients and fibre. To receive the proper supply of nutrients needed to function normally, larger volumes of nutritionally empty foods are consumed. We are getting fatter and sicker as the time goes by. All types of fast foods increase bodyfat, cholesterol levels, and contribute to digestive and health problems in later years. The body is continually starving for more nutrients, triggering appetite and compulsive overeating.

You must learn to work with your body, not against it. People are using spirulina for a dietary supplement as part of the transform in their health and vitality. Spirulina is a very concentrated natural food. Many are using spirulina as a dietary supplement and a complete food. For those who lead busy lives it is ideal.

1. Does not need to be chewed, ideal food on the run.
2. Prepared in seconds
3. Highly concentrated for easy nutrient absorbtion
4. High quality protien

As part of a wholesome natural food diet, spirulina can help bring bodyfat back to a healthy level. Many people use it along with a low carbohydrate diet and exercise to achieve their results.

Taking a heaping teaspoon of powder (about 5 grams), one hour before meals can help satisfy your body's appetite. It is not an appetite suppressant in any way, and contains no drugs or chemicals that trick the body. It is simply super concentrated, easily digested natural nutrition. With digestion being the largest process occuring in the body the less work the body has to do to extract the nutrients from the food, the more it can spend using them on repair, growth and vital functions. Exactly what the body needs.

Media Inaccuracies About Algae

2005-08-24T01:07:00.000-07:00

More and more people are consuming microalgae each day. They find these green superfoods do offer real health benefits. But, perhaps because some companies and individuals have made over zealous medical claims, some media publications are over reacting in an equally biased manner. The media has been spreading a lot of misinformation about algae.

One example of a very inaccurate and biased article recently published about algae is "What's so special about blue-green algae?", in Health Magazine, and reprinted in an advertising supplement in People Magazine. Nearly every statement is negative and factually incorrect. The unidentified writer for Health never mentions the actual name of the blue-green algae being targeted, most likely aphanizomenon flos aquae.

The article begins: "Some kinds are a good source of vitamins. Others may be toxic". Then says erroneously: "Also called spirulina and chlorella, blue green-algae makes up the scum you see growing on the surface of ponds and lakes." Scientists know well, Blue-green algae (Cyanophyta) are composed of hundreds of types of which spirulina, aphanizomenon and microcystis are a few. Chlorella is not even blue-green algae. It belongs to a class of algae called Green Algae (Chlorophyta). Both Spirulina and Chlorella are well known by scientists as safe and nutritious edible algae.

Over 30 years of international scientific research, thousands of published peer-reviewed papers, document their safety and nutritional and therapeutic health benefits. Spirulina and Chlorella sold on the market are grown in pure cultures in scientifically designed algae farms, and growing in these ponds, do not form scum on the surface of the water.

The article says "a day's dose of the algae differs little from a serving of broccoli." Algae and broccoli are nutritionally very different, as a quick check with any nutrition almanac would reveal. As a microscopic plant, algae like spirulina is a microvegetable, and just a few tablets a day contains concentrated amounts of substances like natural beta-carotene, Vitamin B-12 and GLA (an essential fatty acid). Broccoli is a great vegetable, but doesn't concentrate these particular substances in such small doses.

Then the article claims that algae can't make vitamin B-12, but "it's made from bacteria, which experts believe gets in the algae via bird feathers and droppings". This is a scurrilous statement. Who are these so-called 'experts' referred to by the writer? It is a known scientific fact that Vitamin B-12 is synthesized by spirulina.

The article continues, "The price tag on a month's supply can run as high as $68." While that may be true for aphanizomenon, a month's supply of spirulina from a natural food store costs about $17, less that 1/3 what the article claims.

Next, Health magazine misrepresents the benefits of beta carotene in algae, saying "When researchers studied people who took supplements, the results weren't nearly as rosy". Its well known (except perhaps to the magazine) that these well-publicized studies used synthetic beta-carotene supplements, containing only the all-trans isomer. Still strongly recommended by scientists is natural beta carotene. It is found in healthy fruits, vegetables and, yes, algae supplements and contains both the all-trans and the cis-isomers with additional antioxidant properties. There has been substantial published scientific research documenting the positive effects of beta carotene in spirulina, even by taking just a few tablets a day.

The article ends with a toxicity scare: "There is another potential downside. One type of blue-green algae that turns up in supplements can sometimes produce toxins...", and continues on. This controversy about potential toxicity surrounds lake harvested blue-green algae such as aphanizomenon flos-aquae, yet the author does not mention it by name. (This issue is better addressed by those companies who harvest and market aphanizomenon.)

The inaccuracy and bias represented by this article in Health Magazine is little different than those miracle claims made by health supplement companies which the media purports to expose. It's even worse when the media misuses its power and misinforms with ignorance and prejudice. People should be reassured that both Spirulina (blue-green algae) and Chlorella (green algae) are safe, nutritious and healthy. Their value is supported by thousands of published scientific articles spanning 30 years. These microscopic algae are consumed by millions of people in 40 countries around the world. Spirulina and Chlorella are growing in popularity because people find them effective.

Published in Reader Mail, Healthy & Natural Journal, June 1997. by Robert Henrikson

Spirulina - Reducing Alergic Reactions From Radiation Sickness

2005-08-24T00:33:00.000-07:00

A Russian patent was awarded for the use of spirulina as a medical food for improving immunity of the Children of Chernobyl. Studies showed that 270 children, living in highly radioactive areas, had chronic radiation sickness and elevated levels of Immunoglobulin E (IgE), a marker for high allergy sensitivity. Thirty five pre school children were prescribed 20 Spirulina tablets per day (about 5 grams) for 45 days. Consuming Spirulina lowered the levels of IgE in the blood, which in turn, normalized allergic sensitivities in the body.

This is older news, but still very important because of the results that were obtained during the treatments of those children.

Spirulina from Cyanotech Co. Safe

2005-07-25T04:29:00.000-07:00

Cyanotech Corporation Announces Results of Independent Laboratory Testing of Spirulina

by Suzi Fraser

Cyanotech Corporation recently announced the results of testing done at the Department of Biological Sciences at Wright State University (Dayton, Ohio), on Spirulina Pacifica confirming the absence of BMAA.

An article, "Diverse taxa of cyanobacteria produce b-N-methylamino-L-Alanine, a neurotoxic amino acid" by Cox et al., appeared in the April 2005 issue of the Proceedings of the National Academy of Sciences (PNAS 102:5074-5078). This study showed a potential toxin, BMAA, was found in diverse groups of cyanobacteria, which may have raised some concern over the safety of Spirulina, a product sold worldwide as a dietary supplement. On April 13, 2005, Cyanotech Corporation filed a Form 8-K with the Securities & Exchange Commission in response to a press release issued by Earthrise Nutritionals, LLC which cited such concern and mentioned Cyanotech.

Spirulina (Arthrospira) was not included among the 30 types of cyanobacteria tested and referenced in the article. Cyanotech, however, took the precautionary measure of submitting samples of its spirulina products for independent testing for BMAA. The Company first approached Dr. Paul Alan Cox, the primary researcher and co-author of the PNAS article, who did not respond to the request. The Company then enlisted the services of Professor Wayne W. Carmichael to test its Spirulina product. Professor Carmichael is a full Professor in the Department of Biological Sciences at Wright State University and a leading expert in the field of cyanobacterial toxins. On June 3, 2005, Professor Carmichael reported his findings confirming the absence of detection levels of the suspected neurotoxin BMAA in Cyanotech's Spirulina Pacifica.

"The results of the test confirm that our Spirulina contains no trace of BMAA and we are pleased to provide this reassurance to our customers of the integrity of our products," said Gerald R. Cysewski, Ph.D., Chairman, President and Chief Executive Officer. "One of the primary goals of Cyanotech is to offer microalgal products which provide high value to our customers and this affirmation of the absence of detectable BMAA in our Spirulina is further evidence of our commitment to quality and safety of our products."

Cyanotech Corporation, a world leader in microalgal technology, produces high-value natural products from microalgae and is the world's largest commercial producer of natural astaxanthin from microalgae. Products include BioAstin(R) natural astaxanthin, a powerful antioxidant with expanding applications as a human nutraceutical; NatuRose(R) natural astaxanthin for the aquaculture and animal feed industries; Spirulina Pacifica(R), a nutrient-rich dietary supplement; and phycobiliproteins, which are fluorescent pigments used in the immunological diagnostics market.

Spirulina - Supplement for Hungry Market

2005-07-25T04:10:00.000-07:00

Parry Nutraceuticals [ http://www.parrynutraceuticals.com ] has been synonymous with the food supplement Spirulina for many years now. One does remember the numerous press advertisements, all in patent yellow predominantly, putting forth to the public the virtue of this algae. But did you know that Parry’s Spirulina is the result of twenty years of intensive research in micro-algal technology?

It started off as an initiative for providing nourishment for the under privileged village children and became a committed movement for ushering in better health, on a far larger scale. Scientific cultivation processes and stringent quality checks ensure that Parry’s Spirulina is the best available internationally. The rich green colour due to a far higher presence of Chlorophyll-A offers non-contestable proof. If you notice, Parry’s Spirulina is mild to taste and has a better odour.

The product meets all international food safety and quality guidelines like the USFDA, JHFA and European health food standards. Each batch is regularly analysed at the in-house labs. Parry’s Spirulina is also analysed in various international labs such as SGS at frequent intervals. The production facilities adhere to good manufacturing practices and has obtained the GMP / Sanitation certification from the Department of Health & Preventive Medicine. The production facility also has the critical PFA (Prevention of Food Adulteration) license.

Parry Nutraceuticals is part of the US$ one billion Murugappa Group and is one of the best sources of micro algal health supplements and other speciality products. Parry Nutraceuticals products include Micro Algal Products like Organic Spirulina, Natural Mixed Carotenoids and Astaxanthin apart from Natural Lutein Esters, Tea Extracts - Green / White and Other Speciality Offerings.

Source: www.prleap.com

Spirulina - Super Food of the Future

2005-07-22T04:47:00.000-07:00

Imagine a food whose nutrient profile is more potent than any other plant, grain or herb. A food that is filled with antioxidants and nutrients that protect your immune system and that is free of harmful pesticides. A food you can carry with you anywhere in the world without worrying about refrigeration.

That food may already exist.

It is widely documented that certain forms of algae contain the highest known concentration of beta carotene, a powerful antioxidant that prevents molecular damage to your body Spirulina is 60 percent vegetable protein (which is easy to digest), and is rich in B-12, B complex vitamins, and iron. This form of algae also contains a substance called phycocyanin and long-chained sugars called polysacharrides, both known to stimulate the immune system and help us resist disease.

Spirulina offers an astonishing 20 times more protein than soybeans and 200 times more protein than beef. Of course, not everyone is convinced that blue-green algae is the nutritional savior some claim it is. David of the Center for Science in the Public Interest contends it's just a "mediocre vitamin pill." Others voice concern that certain species of algae (much like certain mushrooms) are toxic and that even non-toxic forms may soak up contaminants when grown in the wild. However, when supplements are farm-grown, neither should be a concern.

There's no doubt that algae and spirulina are popular nutritional supplements, and that many people do feel this plant gives them a powerful energy boost and heightens mental clarity. Spirulina is also a very useful source of packaged greens when one is travelling in foreign countries where fresh foods may not be safe or available, or if you are simply on the run and don't have time to sit down for your daily recommended helpings of veggies. You can still get your required dose of fiber, nutrients and antioxidants. Spirulina is available as chewable tablets or powder, and can be mixed with water or added to healthy blended shakes.

"Blue-green ALGAE is earth's first life FORM, 3.6 billion years old. It's SUNLIGHT transformed into LIFE."

Source: www.psychologytoday.com

Spirulina Effect on Cancer Prevention and Treatment

2005-07-22T04:32:00.000-07:00

Nature can provide you with valuable weapons against cancer, but like all things, it's up to you to use them. Although the Japanese have known about and used spirulina for medicinal purposes for years, this form of microalgae is still not "mainstream" in American diets.

Spirulina natively grows in alkaline, warm-water lakes. Demand for this whole food has sparked the cultivation of spirulina for commercial use in specially designed algae farms. As a result of this new distribution, you can buy spirulina supplements in your local health food store. Western medicine is finally taking note of spirulina's anti-cancer benefits, and you owe it to yourself to do the same.

Potent cancer-fighting phytonutrients

Spirulina's blue-green color is more than a pretty facade; it is also the source of much of its cancer-prevention abilities. In Healing with Whole Foods, Paul Pitchford writes, "Important to note in the area of prevention, spirulina is richly supplied with the blue pigment phycocyanin, a biliprotein which has been shown to inhibit cancer-colony formation."

Like tree leaves, spirulina also obtains its color from chlorophyll. According to Alan Keith Tillotson's One Earth Herbal Sourcebook, the high levels of chlorophyll in spirulina may explain its ability to stop cancer colonies from forming. As Tillotson writes, "Foods and herbs that contain high levels of chlorophyll show pharmacological evidence of cancer prevention, perhaps because pigments in green vegetables (and algae) … bind with and thus stimulate excretion of cancer-causing chemicals." If cancer cells are stopped before they can form colonies, your body's naturally occurring cancer cells won't be able to run amok and develop into symptomatic cancer.

If you're not familiar with the link between cancer and immune system function, you may have been a little confused by the last point. You might be thinking, "Wait a minute. The reason why I don't have cancer cells in me is because I've never been diagnosed with cancer." The truth is, however, we all have cancer cells within us. Cancer cells develop within our bodies all the time, but our immune systems normally fight them before they develop into the disease we know as cancer. In other words, if you are diagnosed as "having cancer," that means only that your immune system didn't kill your body's naturally-occurring cancer cells the way it was designed to.

This immune system / cancer link explains why spirulina effectively prevents cancer. Spirulina is best known as an immune booster, and this property has medicinal implications far beyond cancer prevention. In A Natural Physician's Healing Therapies, Mark Stengler, ND, writes, "Spirulina stimulates natural killer cells and similar anti-immune components of the immune system that can help fight cancer cells." Furthermore, these spirulina-stimulated killer cells can fight illnesses other than cancer, ranging from the common cold to HIV.

Scientists have been exploring spirulina's ability to treat cancer, although most of the research in this area has been exclusively related to oral cancer. Animal studies repeatedly show that spirulina hinders the growth of oral cancer. Moreover, Indian scientists conducted the first human study of spirulina-based cancer treatment in 1995. "[These scientists] reported a complete regression of pre-cancerous mouth lesions in 45 percent of subjects who were given extracts of spirulina for 12 months," wrote Earl Mindell, RPh, PhD, in Earl Mindell's Secret Remedies.

Consider adding spirulina to your diet, especially if your current diet contains foods high in animal protein, such as meat and cheese. In Healing with Whole Foods, Paul Pitchford writes, "The special form of protein in spirulina benefits those with problems resulting from excessive animal protein, which does not assimilate well and further burdens the body with waste products." If you already have cancer, making a few diet modifications, such as adding spirulina and restricting meat and cheese, can make all the difference in your recovery, according to Patrick Quillin's Beating Cancer with Nutrition and Joseph B. Marion's Anti-Aging Manual. This difference can be the deciding factor between life and death.

Source: www.newstarget.com
Written by Dani Veracity

Spirulina's Effect on the Stroke Induced Brain Damage

2005-07-22T04:10:00.000-07:00

A new study suggest that diets featuring spinach, spirulina, and blueberries may reduce ischemic stroke-induced brain damage, which occurs when the arteries are blocked by a blood clot, impeding the oxygen supply to the brain.

The study, conducted on rats by Paula Bickford and her colleagues at the University of South Florida, is published in the Journal of Experimental Neurology. Researchers found that those rats treated with a diet of blueberries or spinach had the stroke size reduced by 50 percent compared to untreated rats. Among those rats treated with spirulina, the reduction of stroke lesions was 75 percent. Antioxidants may counteract the free radicals burst that leads to brain cell death in ischemic strokes, the researchers believe.

Spirulina Vs. Wild Blue Green Algae

2005-07-07T09:31:00.000-07:00

Spirulina Is the Safe Blue-Green Algae
Many people have asked about the differences between Spirulina and wild blue-green algae harvested from lakes. Spirulina is one particular kind of blue-green algae with a centuries long history of safe human consumption. It is well known to be safe and nutritious. Hundreds of published scientific studies over the past thirty years have documented no toxicity.

Some Wild Blue-Green Algae Are Toxic
Blue-green algae is also called cyanobacteria. Wild species grow in lakes and waterways, consuming whatever nutrients are in the water. Some species of cyanobacteria are toxic just like mushrooms and some land plants. Most kinds of microcystis, anabaena and aphanizomenon flos-aquae are toxic. Wild blue-green algae has not been subject to Spirulina's long safety testing. Companies that harvest wild species of blue-green algae from natural lakes cannot have the same degree of control as growing Spirulina at Earthrise Nutritionals' farm. Harvesting wild algae presents a far greater risk of contamination by cyanobacterial toxins.

Spirulina Can Be Cultivated In a Controlled Environment
Spirulina can be cultivated in a monoculture, uncontaminated by other cyanobacteria. Farms can be specially designed and operated to produce Spirulina under controlled conditions that do not allow the growth of other contaminant cyanobacteria as in lakes and waterways. Finally, at Earthrise Nutritionals, 40 quality control tests assure Spirulina meets all international food safety and quality standards. It is already known to be safe and nutritious, and the technology and quality control at an advanced farm assures purity and safety.

Source: www.earthrise.com

Spirulina Smoothie Recepie

2005-07-07T09:24:00.000-07:00

Lovely, tasty, spirulina super smoothie:

1 cup frozen berries
1 banana
2 cups of low fat soy milk
2 tbs spirulina powder

Combine all ingredients in a blender and mix until smooth.
Enjoy!

Spirulina as a Fish Food

2005-07-07T09:03:00.000-07:00

A lot has been written about Spirulina as a food source for humans, but it seems it would also be a great food for animals, especially fish.

Preliminary studies indicated that channel catfish fed spirulina had an increase in the number of splenic macrophages determined by esterase staining compared to controls. Not only were more macrophages present in the spleen, but also the macrophages appeared activated. Activation determined by morphology on scanning electron microscopy, was characterized by the presence of numerous folds and ruffles. This research was performed on a single population of catfish over a period of months. While data suggests nonspecific immuno-stimulation elicited by spirulina in the diet, further study on different populations of fish is underway to confirm the preliminary data.

More recently, there has been new interest concerning the therapeutic effects of Spirulina as a "probiotic" or booster for the immune response system in animals and fish. Probiotic means "that which promotes life". The probiotics will help to prevent the infection from occurring in the first place. Recent studies have found that Spirulina algae functions as a probiotic, allowing the fishes own immune system to function at a higher level of activity. The idea of using probiotics for disease control is receiving greater attention lately due to ineffectiveness of the available antibiotics, and the publics growing interest over the use of probiotics or holistic type medications.

Benefits to using Spirulina Algae as a fish food comes from the increased and more uniform growth rates when fed at the recommended .5-2.0% inclusion rate. Spirulina improves the intestinal flora in fish by the breakdown of otherwise indigestible feed components, thereby extracting more nutrition from the feed. The same beneficial flora or bacteria produce vitamins and displace harmful which is why fish fed Spirulina have less intestinal compaction, a slimmer abdomen, and are more resistant to infection. Spirulina stimulates the production on enzymes that transport fats within the fish s body. The fish utilized the fat to power growth instead of just storing it and becoming flabby.

The 5 ppt carotenoid pigments that are concentrated in Spirulina algae improve and intensify the coloration in fish. This is especially important for koi and goldfish for commanding a higher price in the marketplace. Chlorophyll and phycocyanin also enhance the skin colors.

Studies in Japan on marine yellowtail showed that fingerlings fed a ration of 0.5% (5 ppt) spirulina resulted in a significant gain in survival over the non-Spirulina fed group. Similar results were obtained from professional Discus fish breeders whom incorporate Spirulina powder into the diet for newborn Discus fry.

Fish farmers have found that including Spirulina in the diet reduced the amount of medication or therapeutics that are normally required to treat sick fish. Spirulina also reduced toxicity of medications and may itself have anti-viral properties. Most disease treatments on the market are "water baths" in which the fish must absorb the drug from the aquarium water. Unfortunately, the treatment water is often discharged down the drain into our environment and waterways. Orally feeding your fish a diet containing Spirulina could effectively reduce or eliminate the need for bath treatments. Using Spirulina algae as a "prophylactic" treatment in place of antibiotics can effectively reduce wastewater pollutants, eliminating costly treatment systems and increases the effectiveness of existing systems.

Spirulinas cell wall is rich in muco-proteins that enhance the natural mucus layer of the fishes skin. This results in a shiny appearance, healthier fins are less app to tear, and improved resistance to skin infections. Spirulinas soft cell wall enables it to be easily digested.

Many fish, especially African Cichlids and Gold Fish, eat a lot of blue green algae and the wild. Blue green algae like Spirulina have a special protein called Phycocyanin not not found in another algae or terrestrial plants. Japanese scientists have linked Phycocyanin to improved kidney and liver function. The effects of Phycocyanin are the reasons that Japanese fish farmers make extensive use of Spirulina.

Their experience is that the fish grow less obese and have improved survival rates, superior growth and appearance over those not fed Spirulina. This, of course, means higher selling prices for them.
Spirulina and other micro-algae contain essential fatty acids that are essential for proper development and functioning of the internal organs. Without the proper fatty acids, many saltwater fish will not breed or survive.

Colorations in fish depend to a large degree upon the pigments that they get from their food. The most important pigments are of a class called carotenoids. These include beta-carotene and xanthophylls. Spirulina is the natural food highest in carotenoid pigments, some 20 times the amount found in carrots. Spirulina contains at least six forms of this pigment providing a "rainbow" of color possibilities. When feeding your fish a food containing Spirulina, you will see better colorations within a few weeks.

Spirulina flakes are available from several manufacturers and are a vitamin-rich, vegetable supplement for live bearers and plant eating tropical and marine fish. An excellent supplement for Goldfish too! Just be careful - too much Spirulina can be harmful.

Spirulina and the Immune System

2005-07-07T09:00:00.000-07:00

Apparently spirulina has the ability to stimulate the immune system which could be beneficial in some individuals, and potentially harmful in those who already have an overactive immune system or an autoimmune condition. Therefore, spirulina is not advised to be taken regularly for those who have lupus, autoimmune thyroiditis, pemphigus vulgaris, and similar conditions.

Looking for all-in-one supplement to help you stay well?

2005-07-07T08:41:00.000-07:00

Spirulina is the best recommended supplement that has the similar nutritional components if compared to a wholefood range product in the market. Most notably, spirulina is 65 to 71 per cent complete protein, with all essential amino acids in perfect balance. It is very nutritious and rich in betacarotene, the B vitamins, chelated minerals, gamma linolenic acid (GLA), enzymes, pigments (chlophyll, phycocyanin and xanthophyll) and micronutrients required for cell repair. It improves stamina and increases endurance to prevent one from feeling lethargic.

Both the antioxidant and the immune-enhancing effects of spirulina appear to have additional anticancer effects, possibly by releasing a chemical in the body that attacks tumour cells. It also reduces recovery time for those after surgery. Spirulina fits into practically any dietary plan because it is an extremely digestible, high-energy, low-calorie, low- fat natural food containing an incredibly wide range of important nutrients. The multi-minerals will also do a great job in providing you with all the needed minerals and vitamins. This is because it is an excellent one- a-day supplement to your daily diet. It contains betacarotene, the complete range of B vitamins, vitamins C, E, bioflavonoids plus major minerals such as zinc, iron, calcium and magnesium. It is beneficial to consume products that offer a wide range of anti- free radical nutrients that combines betacarotene, vitamins C, E and the mineral zinc. Garlic, a natural source of selenium, is sometimes added to ensure an adequate level of protection against degenerative disease.

FREE OnLine "Spirulina - Earth Food" Book by R.Henrikson

2005-07-07T08:28:00.000-07:00

For over 20 years as President of Earthrise Company and Director of Earthrise Farms, Robert Henrikson pioneered spirulina algae as a world food. Henrikson joined Larry Switzer in 1977 to build the first U.S. spirulina farm. Robert became President in 1981. With foresight of future food and health trends, he established spirulina as a supplement and pioneered a new global industry. If you want to know more about spirulina and its benefits you can read the whole "Spirulina - Earth Food" book on line.

Earthrise Company markets health products and nutraceuticals under several popular trademarks in the USA and 30 countries. Earthrise Farms, located in the sunny California desert, is the world's largest spirulina farm, with a production capacity of over 500 tons a year. Spirulina yields more nutrition per acre than any other food, and requires less land, water and energy than conventional crops. A spirulina farm can produce food without pesticides or herbicides, and represents an ecological food production model our planet needs.

A prolific writer and spokesperson, he has authored numerous articles and newsletters and produced educational videotapes. He has appeared on radio and television interview and news shows and has presented seminars around the world on health trends, nutrition and sustainable agriculture. Henrikson has developed several websites about spirulina, its health benefits with an extensive scientific library online.

In 1989, he founded Ronore Enterprises Inc, to publish Earth Food Spirulina: How this remarkable blue-green algae can transform your health and our planet. The 4th edition was published in 1997. The 5th edition was published online in 1999. Earth Food Spirulina is considered the most complete and authoritative work on spirulina and has been translated and published in Spain (’94), China (’95), Slovenia (’96), Macedonia (’97), Italy (‘98), Taiwan ('99) and France ('02).

Spirulina Production

2005-07-07T07:22:00.000-07:00

The main commercial large-scale culture of microalgae started in the early 1960s in Japan with the culture of Chlorella, followed by Spirulina in the early 1970s at Lake Texcoco, Mexico. The third major microalgae industry was established in Australia in 1986.

The first plant in USA (Earthrise Farms) for the exploitation of Spirulina, built in 1981 in California, emerged as the result of a research work on its culture by Dainippon Ink & Chemicals, Inc. of Japan and Proteus Corporation of California. Spirulina grows quickly and produces 20 times more protein by surface unit that soy beams (Henrikson, 1994). When comparing the growth of Spirulina and the agricultural crop cycles, the difference in the time of production is noticeable. In agriculture, the harvest is obtained after several months of cultivation, while Spirulina is produced continually.

Production process of Spirulina requires clonal or unialgal cultures (isolation of a single algal unit or trichome). The method begins with the determination of physical and chemical parameters of the water sample, which constitutes the main ingredient of the growth medium. The Spirulina samples should remain under dim light or in darkness and at 20-25°C; freezing temperature is not recommended because it favors lysis and death (Rippka, 1988). Isolation of the microorganism is carried out under an intensely lighted microscope and with a capillary pipette so that one and only one filament is selected by its morphological attributes (color, size of trichomes, length and apical filament characteristics). If axenic cultures, specific for physiologic and biochemical studies of algae, are wanted, special treatments such as: centrifugation followed by ultrasonic treatments with antibiotics and potassium tellurite are required (Hoshaw and Rosowski, 1979).

Cyanobacteria are grown in many liquid and solid culture media such as: BG11, ASM-1, Z8, SAG, BBM, AA, KMC, Kn Cg-10, D (Rippka, 1988) and Spirulina grows in culture media such as: Zarrouk, SSM (Sea Saltpeter Medium).

Zarrouk medium (Zarrouk, 1966; Borowitzka, 1992) is frequently used during the isolation process and the SSM medium is preferred in the industrial production stage (Ayala, 2000). Eight mayor medium factors influence the productivity of Spirulina: luminosity, temperature (30°C), inoculation size, stirring speed, dissolved solids, pH (8.5-10.5), water quality, macro and micronutrient presence, (C, N, P, K, S, Mg, Na, Cl, Ca and Fe, Zn, Cu, Ni, Co, W).

Spirulina production may be carried out in closed and open systems. The first one involves laboratory photo bioreactors. This is not used in industrial production. The open system, denominated raceway, due to its low production cost, easy handling and high production of biomass, is frequently chosen for industrial production. This method uses a pond with a central islet, a motor operating a paddle wheel which allows continuous displacement of the liquid culture in the peripheral channel.

Productive process has nine stages:

1. Filtration and Cleaning, a nylon filter at the entrance of the water pond is needed;
2. Pre-concentration, to obtain algal biomass which is washed to reduce salts content;
3. Concentration, to remove the highest possible amount of interstitial water (located among the filaments);
4. Neutralization, to neutralize the biomass with the addition of acid solution;
5. Disintegration, to break down trichomes by a grinder;
6. Dehydration by spray-drying; this operation has great economic importance since it involves about 20-30% of the production cost.
7. Packing is done in sealed plastic bags to avoid hygroscopic action on the dry Spirulina; and
8. Storage, in corrugate cardboard boxes, and in fresh, dry, dim, pest-free, and clean storeroom, preventing Spirulina pigments from deteriorating.
9. Quality control for Spirulina as a food includes microbiological standard tests, chemical composition test, and test for heavy metals, pesticides and extraneous materials (insect fragments, rodent hair and feather fragments).

Spirulina Consumption Benefits

2005-07-07T06:24:00.000-07:00

Studies have shown that Spirulina consumption during 4 weeks reduces serum cholesterol levels in human beings by 4.5% (Henrikson, 1994) and significantly reduces body weight by 1.4 +/- 0.4 Kg after four weeks. These reports indicated no changes in clinical parameters (blood pressure) or in biochemical variables (hematocrite, hemoglobin, white blood cells, sedimentation rate) and absence of adverse effects. The reduction of cholesterol is partly owed to the g-linolenic acid cyanobacteria high content.

The b-carotene is one of the most effective substances to counteract those free radicals that alter cells causing cancer. Studies at the Harvard University School of Dental Medicine found a reduction in mouth cancer when b-carotene extracts, obtained from Spirulina, are consumed. The b-carotene solution applied to oral cancer tumors in hamsters reduced the tumor number and size and in some cases these disappeared (Schwartz and Shklar, 1987). Spirulina extract induces the tumor necrosis factor in macrophages, suggesting a possible tumor destruction mechanism.

An extract of sulfated polysaccharides, called Calcium-Spirulan (Ca-SP), made up of rhamnose, ribose, mannose, fructose, galactose, xylose, glucose, glucuronic acid, galacturonic acid, and calcium sulfate, obtained from Spirulina, showed activity against HIV, Herpes Simplex Virus, Human Cytomegalovirus, Influenza A Virus, Mumps Virus and Measles Virus (Henrikson R, 1994). Current investigation in this field is searching for extracts that inhibit the AIDS virus replication (Ayehunie, et al., 1998) and allows these patients to improve their health.

Spirulina excretes variable quantities of products from its metabolism such as: organic acids, vitamins, and phytohormones. Cell extract of Spirulina maxima has shown antimicrobial activity against Bacillus subtillis, Streptococcus aureus, Saccharomyces cerevisiae, and Candida albicans. The presence of high quantities of acrylic acid in Spirulina was substantiated at the end of the seventies. This substance shows anti-microbial activity, in a 2 mg/L of biomass concentration. Propionic, benzoic and mandelic organic acids were also found.

Lactobacillus population in human gastrointestinal tract is increased by Spirulina consumption. This means: food digestion and absorption improvement, intestinal protection against bacterial infections and immune system stimulation (Henrikson, 1994; Schiffrin, 1997). Immune system modulation is due to interference on production and NK cytotoxicity.

Spirulina reduces: hepatic damage due to drug abuse and heavy metal exposure, inflammatory response, cells degeneration, anaphylactic reaction, Bitot’s spots, and Cesium-137 and Strontium-90 radiation in Chernobyl children (Henrikson, 1994).

Spirulina contains vitamin A, important in preventing eye diseases; iron and vitamin B₁₂, useful in treating hypoferric anemia and pernicious anemia, respectively; g-linolenic acid, appropriate in treatment of atopic child eczema therapy; to alleviate premenstrual syndrome, and in immune system stimulation (Pascaud, 1993). Spirulina also has a positive effect on cardiac disease, Parkinson`s disease, malnutrition, sclerosis (Richmond A, 1992; Fox, 1993, Fox, 1998; Thein, 1993) and wounds cure (Richmond, 1992).

Other benefits are attributed to Spirulina: anti-arthritic effect due to the anti-inflammatory and antioxidative properties of phycocyanin (Ramirez,2002); anti-atherogenic property (Kaji.,2002), tumor burden inhibition (Dasgupta, 2001); chemo protective and radio-protective effect (Zhang.,2001); and antioxidant activity on lead-induced toxicity in rats (Upasani, 2001).

In Mexico, Spirulina is used in to enrich candies. In Australia and New Zealand beverages of this substance are marketed. In Japan, India, and Singapore Spirulina-enriched appetizers are sold specially to pregnant women, children and elderly. Spirulina is not only food, but also a natural coloring in Japanese chewing gums. Countries like Chile, France, Cuba, Germany, Switzerland, Spain, Portugal, Sweden, Holland, Belgium, Denmark, United Kingdom, Australia, and New Zealand market food complements, which include Spirulina as the main component. Internationally, skin care products, shampoos, dyes, masks, creams and tonics containing this microorganism are marketed. In Sweden low calorie bread enriched with Spirulina is sold, and in France a vegetable pâté, made of Spirulina, is sold as bread spread (Henrikson, 1994).

Many agricultural and industrial materials are being prepared from cyanobacteria. These include: biomass, restriction nucleases, antifungal, antineoplastic, antimicrobial, anti-leukemia and herbicidal compounds. Some pigments have been produced from cyanobacteria. Other products from microalgae are: amino acids, and fertilizers.

Spirulina has been studied as an animal cell-growth stimulant (Kerby and Rowell, 1992) and in the treatment of residual waters using alginate. Phycocyanin shows activity on vegetable cell cultures with production of secondary metabolites as anthocyanin. This pigment has the ability to inhibit oxidative damage in DNA and hence it may be used as a therapeutic agent (Bhat., 2001).

Spirulina is used in Japan and Taiwan as aquarium fish food, in United States to enhance color, speed the growth and sexual maturation of canaries and exotic birds (Saxena, et al., 1983). Cattle and horse breeders affirm that when adding Spirulina to silage, the quantity of sperms in males and the fertility in females are increased (Henrikson, 1994). Labeo rohita (rohu), an Indian carp, showed greater growth after being fed with Spirulina. In chickens, Spirulina increases the mononuclear phagocyte system function thereby enhancing their disease resistance.

Spirulina Chemical Composition

2005-07-07T06:11:00.000-07:00

Since 1970, Spirulina has been analyzed chemically. It has been shown to be an excellent source of proteins, vitamins and minerals (Switzer, 1980).

Proteins.
Spirulina has a high protein concentration (60%-70% of its dry weight). Spirulina is useful in human nutrition, due to the high quality and quantity of its protein. The nutritive value of a protein is related to the quality of amino acids, digestibility coefficient, as well as by its biological value. Spirulina contains essential amino acids; the highest values are leucine (10.9% of total amino acids), valine (7.5%), and isoleucine (6.8%), (Cohen, 1997). Denaturation of Spirulina protein is observed when algae are heated above 67 ºC, at neutral aqueous solution. Hydrophobic regions interaction during heating and hydrogen bonds formation during cooling are aggregation an gelation factors of Spirulina protei(Chronakis, 2001).

Vitamins.
Among food, Spirulina has a relative high provitamin A concentration. An excessive dose of b-carotene may be toxic, but when the b-carotene is ingested from the Spirulina or another vegetable it is usually harmless since the human organism only converts into vitamin A the quantity it needs (Henrikson R., 1994).Spirulina is a very rich source in vitamin B₁, and that is a reason why these cyanobacteria is of great value for people needing supplements in the treatment of pernicious anemia (Richmond, 1992; Becker, 1984; Belay, 1997).

Lipids.
Spirulina contains 4-7% lipids. Spirulina has essential fatty acids: linoleic acid (LA) and g-linolenic acid (GLA). The latter is claimed to have medicinal properties and is required for arachidonic acid and prostaglandin synthesis. GLA lowers low-density lipoprotein, being 170-fold more effective than LA (Cohen, 1997).

Minerals.
Iron in some nutritional complements is not appropriately absorbed. Iron in Spirulina is 60% better absorbed than ferrous sulfate and other complements. Consequently, it could represent an adequate source of iron in anemic pregnant women.

Carbohydrates.
Spirulina platensis contains about 13.6% carbohydrates; some of these are glucose, rhamnose, mannose, xylose and galactose. Spirulina does not have cellulose in its cell wall, a feature that makes it an appropriate and important foodstuff for people with problems of poor intestinal absorption, and geriatric patients (Richmond, 1992). A new high molecular weight polysaccharide, with immunostimulatory activity has been isolated from Spirulina and is called “Immulina”. This highly water-soluble polysaccharide represents between 0.5% and 2.0% (w/w) of the dry microalgae (Pugh, et al., 2001).

Nucleic acids content.
One of the main concerns about the consumption of microorganisms is their high content of nucleic acids that may cause disease such as gout. Spirulina contains 2.2%-3.5% of RNA and 0.6 %-1% of DNA, which represents less than 5% of these acids, based on dry weight. These values are smaller than those of other microalgae like Chlorella and Scenedesmus .

Pigments.
Some natural pigments are found in Spirulina These pigments are responsible for the characteristic colors of certain flamingo species that consume these cyanobacteria in the African Valley. This knowledge has promoted the use of this microorganism as source of pigmentation for fish, eggs and chicken. Spirulina also increases the yellowness and redness of broiled chicken due to accumulation of zeaxanthin (Toyomizu, et al., 2001).

History of Spirulina in Human Consumption

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It is not known with accuracy when man began to use microalgae. The current use of these resources has three precedents: tradition, scientific and technological development, and the so-called, “green tendency” (Henrikson, 1994).

Bernal Díaz del Castillo, a member of Hernán Cortez´s troops, reported in 1521, that Spirulina was harvested from the Lake Texcoco, dried and sold for human consumption in a Tenochtitlán (today Mexico City) market. This author makes reference to "..small cakes made of a mud-like algae, which has a cheese-like flavor, and that natives took out of the lake to make bread,..." (Ciferri, 1983).

Years later, the Franciscan friar Bernardino de Sahagún wrote: “... in certain periods of the year, very soft things are gathered from Mexican lakes. They look like curdles, have a clear blue color, and are used to make bread, that then eaten cooked...” Natives gave this food the name of Tecuitlalt, which in their language literally means “excrements of stones”. In 1524, friar Toribio of Benavente related that the Aztecs harvested the Tecuitlalt, using clothes for pressing and the resulting dough was placed on sand and exposed to the sunshine for its drying. Once Spanish Conquest was over, the topic of the Tecuitlalt was not mentioned again, and its elaboration fell into oblivion, possibly due to contagious disease outbreaks, attributed to the new customs adopted by the Indians, new foods, and the deep social, political and religious changes brought by the Europeans.

In 1940, the French phycologist P. Dangeard mentioned a cake called dihé, consumed by the people of the Kanembu tribe, near the African Lake Chad, in the sub-desert area of Kanem. Dihé is a hardened cake of blue-green algae, collected at the banks of small ponds surrounding the lake and later on sun-dried. Dangeard studied the dihé samples and concluded that it was a purée of a spring form blue algae, main constituent of the phytoplankton in a large number of the African Valley’s lakes (Ciferri, 1983). Between 1964 and 1965, the botanist Jean Leonard (Leonard, 1966), who participated in the Belgian Trans-Saharan Expedition, was impacted when he observed "a curious bluish green substance, similar to cookies…" Leonard confirmed that dihé was made up of Spirulina, obtained from alkaline lakes in the Kanem desert, northeast of Lake Chad.

At that time, a group of French investigators studied some samples of Spirulina (S. maxima) that grew abundantly in Lake Texcoco, near Mexico City (Ciferri, 1983; Richmond, 1992). From the scientific point of view, the microalgae cultivation began in 1919 with Warburg’s investigations. This scientist was well known for his works on dense suspensions of Chlorella, as a tool to study photosynthesis. The easy manipulation under controlled conditions and the experimental reproducibility made the microalgae favorite organisms for biochemical, vegetable physiology and photosynthetic studies.

In 1950, the United States and Japan began the experimental cultivations of this microorganism to investigate its chemical composition and industrial applications. Japan was the first country to produce Chlorella using this microorganism as diet food or a water-soluble extract, denominated Chlorella Growth Factor (Devlin, 1975). From 1970, the nutritional and medicinal studies on Spirulina have proliferated. In 1970, the German Federal Republic supported investigations on human consumption of Spirulina in India, Thailand and Peru. In the Asian countries, the production was focused on nutritious support for the undernourished population; in Peru, efforts have been made to industrialize the production of Scenedesmus.

In 1970, the massive production of microalgae, which could be used in protein production and in water treatment, was projected . Spirulina is marketed and consumed in: Germany, Brazil, Chile, Spain, France, Canada, Belgium, Egypt, United States, Ireland, Argentina, Philippines, India, New Zealand, Africa, and other countries, where public administration, sanitary organisms and associations have approved human consumption.

What is Spirulina?

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Spirulina is a photosynthetic, filamentous, spiral-shaped, multicellular and green-blue microalga. The two most important species of which are Spirulina maxima and Spirulina platensis.

Before Columbus, Mexicans (Aztecs) exploited this microorganism as human food; presently, African tribes (Kanembu) use it for the same purpose. Its chemical composition includes proteins (55%-70%), carbohydrates (15%-25%), essential fatty acids (18%) vitamins, minerals and pigments like carotenes, chlorophyll and phycocyanin. The last one is used in food and cosmetic industries.

Spirulina is considered as an excellent food, lacking toxicity and having corrective properties against viral attacks, anemia, tumor growth and malnutrition. It has been reported in literature that the use of these microalgae as animal food supplement implies enhancement of the yellow coloration of skin and eggs yolk in poultry, growth acceleration, sexual maturation and increase of fertility in cattle.