SPIRULINA - A HEALTHY OPTION !

Spirulina is a blue-green algae. It contains pigments such as chlorophyll and phycocyanin which provides spirulina green & blue color respectively.  It is generally found in alkaline water bodies. Spirulina is one of the most concentrated natural sources of nutrition. It has been consumed as food for centuries in Central Africa. It is now widely used nutraceutical. Because of its high nutritive value it was recommend by both NASA & ESA  as one of the primary foods during long term space-missions.

NUTRITIONAL VALUES

PROTEIN

Spirulina has high protein content (60-70% by dry weight). It contains all essential amino acids required by the body. The protein of spirulina has good biological value i.e 80-90% digestable. Also cooking is not required to increase the bioavailability of its proteins. Also various studies confirm a high “protein efficacy ratio” it means that body can efficiently use these amino acids.

BETA-CAROTENE (PROVITAMIN –A)

Spirulina is an excellent source of beta carotene.

B VITAMINS

It has four times as much B12 as present in liver. Also it provides good amounts of Thiamine, Inositol, Folic acid.

GAMMA-LINOLENIC ACID

It is found only in spirulina and human milk. GLA is precursor to prostaglandins, leukotrienes, and thromboxanes which serve as chemical mediators for inflammatory and immune reactions.

ANTIOXIDANT AND ANTIINFLAMMATORY EFFECTS

Spirulina contains several active ingredients, notably phycocyanin and beta carotene. Both have ability to scavenge free radicals including hydroxyl, alkoxyl etc. Also these provide an anti-inflammatory effect and helpful in diseases such as arthritis. Spirulina inhibits the release of histamine from mast cells.

ANTIVIRAL APPLICATIONS

In vitro studies it has been seen that spirulina inhibits the replication of certain viruses including herpes virus, HIV, Mumups virus etc.

CARDIOVASCULAR HEALTH

Spirulina reduces serum triglycerides and increases the HDL. It is thought that the lipid action of spirulina may be due to its phycocyanin content, which inhibits pancreatic lipase activity and as result triglycerides are remmoved in faeces. Also it helps in preventing hypertension and vasoconstriction.

LIVER HEALTH

Spirulina prevents buildup of triglycerides in liver, inhibits lipid peroxidation, reduces inflammation of liver, and protects it from various toxic substances.

NO SIDE EFFECTS

Spirulina has been consumed as food by man for centuries in Mexico and Central America. No teratogenicity was detected even with consumption of spirulina. Spirulina now belongs to category listed by US Food & Drug Administration as Generally Recognised as Safe (GRAS). Supplementation of spirulina in diet at much higher doses than anticipated human consumption did not cause any embryotoxic effects. Contamination with heavy metals can however cause toxic effects. Finally quality control should be taken into account for growth and process of spirulina to avoid contamination.

 Happy Eating :-)