INTRODUTION TO SPIRULINA
We are
undergoing a health revolution. People
all over the world are increasingly becoming more conscious about their own
health and the responsibility to maintain it.
With this increased consciousness, the demand for natural foods, herbal
medicines and nutraceuticals is growing
dramatically. One of these is a super
food called “Spirulina”.
This first photosynthetic life
form, our immortal ancestor, was designed by nature 3.5 billion years ago. This unicellular blue-green algae produced
the oxygen in our atmosphere thus allowing all higher life forms to evolve. It has renewed itself with billions of years
of successful evolutionary wisdom coded in its DNA. Although mankind has consumed it for
centuries, it was only rediscovered by scientists 30 years ago.
SPIRULINA
belong to the plant food group. Its
blue-green colour comes from two pigments, phycocyanin and chlorophyll. These tiny spiral coils thrive in a
high-alkaline medium and harvests the energy of the sun to supply a treasure of
bio-available nutrients beneficial to the human body.
Spirulina
is often described as a super food, as it contains the most remarkable
concentration of nutrients known in any food, plant, grain or herb. It is the highest protein food- contains over
60% of digestible vegetable protein. It
also has the highest concentration of Beta-Carotene, Vitamin B12, Iron, Trace
elements and the rare Essential Fatty Acid-GLA.
These make Spirulina for the qualitative improvement of their
health. Current world production of
spirulina for human consumption is more than one thousand metric tons
annually. The United States leads world
production followed by Thailand, India and china. More countries are planning production as
they realize it is a valuable strategic resource.
ADVANTAGES OF SPIRULINA
 |
| Spirulina Capsule |
- · Spirulina does not need any fertile land for cultivation and therefore conserves such land and soil. It has over 60% protein by weight that is higher than any other food source besides benefits of rapid growth yield on cultivation.
- · Spirulina production requires less energy input per kilo than soya, corn, or bovine protein. As cheap energy sources progressively get depleted, costs of energy dependent foods will rise with rise in energy prices.
- · Spirulina uses less water per kilo of protein generated than any other food as the water used in production is recycled back to the ponds after harvesting.
- · Spirulina is a big oxygen producer and is even more efficient than trees or forests to absorb Carbon dioxide from nature and release Oxygen.
- · Spirulina production requires non-fertile land and brackish water. It 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 of production in terms of loss arising from depletion of fresh water, fertile top soil and forests or its pollution from pesticides, herbicides, and toxins. No long term medical costs from unhealthy foods with chemical additives on its short or long term consumption.
NUTRIENTS
|
EFFECTS
|
DEFICIENCY
DISEASES
|
PROTEINS
|
||
1. Complete
vegetarian protein
2. Eight(8)
essential amino acids
|
1. Building
blocks of life
2. Main
composition of blood, cells, tissues and organs
|
1. Malnutrition
diseases
2. Abnormalities
of cell, tissues or organs.
3. Impaired
body functions
|
CARBOHYDRATES
|
||
1. Glycogen
2. polysaccharides
|
1. Important
source of body energy.
2. Glycogen
offers quick supply of glucose in the blood.
3. Stimulates
the immune system.
|
1. Decreases
body’s resistance to diseases.
2. Malfunction
of organs
|
FATS
|
||
1. Gamma-linolenic
acid (GLA)
2. Sulpholipids
3. Glycolipids
|
1. Source
of energy
2. Reduces
cholesterol level
3. Decreases
the risk of hypertension
4. Structural
build-up of body
|
1. Non-energetic
2. Heart
disease
3. Pre
menstrual stress
4. Retards
structured growth
|
NATURAL
PIGMENTS
|
||
1. Phycocyanin
|
1. Builds
blood cells (RBC and WBC)
2. Protects
against free radicals
3. Increases
immunity
|
1. Free
radical induced diseases
Ulcer
Cancer
|
2. Chlorophyll
|
1. Acts
as haemoglobin.
2. Increases
immunity
3. Protects
against chronic diseases
4. Decreases
the risk of cancer
|
1. Anemia
2. Fatigue,
emotional instability. Abnormal nerve
function.
|
3. Xanthophyll
|
1. Anti-cancer
|
1. Free
Radical induced disorders
|
4. Beta
Carotene
|
1. Main
source of vitamin A
2. Inhibits
the development of cancers and tumors
3. Maintenance
of soft mucous tissue
4. Anti-Infective
5. Anti-anemia
|
1. Night
Blindness
2. Xerophthalmia
3. Kidney
Stones
4. Mild
skin complients
5. Inflamed
mucous membranes
6. Chemical
stress of organs
|
VITAMINS
|
Helps
metabolism of protein, carbohydrates, fats, etc.
|
|
B1 (Thiamin)
-Coenzymes in converting glucose into energy in
muscles and nerves.
|
1. Promotes metabolism of proteins, fats &
carbohydrates
2. Maintains a normal appetite and digestion
3. Normal functioning of the nervous system
4. Protects against alcoholic toxification.
5. Protects the heart
6. Regulates gastric juice
|
1. Beri-Beri
2. Muscle weakness
3. Digestive upsets
4. Impaired memory
5. Depression
|
B2 (Riboflavin)
|
1. Protects
mucous membranes
2. Promotes
normal growth
|
1. Mouth
ulcers
2. Gastric
and duodenal ulcers
3. Eye
diseases, cataracts.
4. Retardation
of growth
5. Disturbance
of fat metabolism
|
B3 (Niacin)
|
1. Regulates
level of gastric juice
2. Treats
nerve disturbance
|
1. Poor
digestion of food.
2. Nerve
disturbance
|
B6 (Pyridoxine)
-
Coenzyme in amino acid metabolism and in all other
functions.
|
1. Help
synthesis of choline to relieve hypertension
2. Anti-depressant
3. Anti-allergic
4. Needed
for formation of brain substances
5. Blood
formation
6. Useful
for growth, skin, muscles, nerves and appetite
|
1. Convulsion
in infants
2. Depression,
skin disease anemia in adults
3. Premenstrual
tension
4. Kidney
stones
5. Atherosclerosis
|
B12 (Cobalamine)
-
Coenzymes for synthesis of DNA, the basis of all body
cells.
|
1. For
protein synthesis
2. Maintains
healthy myelin sheath (nerve insulator)
3. Protects
against various forms of anemia
|
1. Pernicious
anemia
2. Nerve
degeneration
3. Menstrual
disorders
|
MINERALS
|
Help in
the functions and effects of other nutrients and enzymes.
|
|
1. Calcium
|
1. Builds
and maintains healthy bones and teeth
2. Controls
excitability of nerves and muscles
3. Controls
conduction of nerve impulses
4. Controls
blood cholesterol levels
|
1. Children:
Rickets
2. Adults:
Osteomalacia
3. Bone
pain
4. Muscle
weakness
5. Delayed
healing of fractures
|
2. Iron
|
1. Present
in haemoglobin, acts as oxygen carrier in red blood cells (RBC)
2. In
myoglobin acts as oxygen reservoir in muscles.
3. Helps
in developing resistance to infection
|
1. Anemia
2. Fatigue
3. Palpitations
4. Headaches
5. Motor
and sensory nerve impairment
|
3. Magnesium
|
1. Cofactor
in many body processes including energy production and cell replication
2. Stabilizes
body cell structure
3. Regulates
functions of nerves and muscles.
4. Required
for repair and maintenance of body cells
|
1. Retards
synthesis of amino acids
2. Malfunction
of heart and nervous system
3. Low
blood sugar
4. Muscle
cramps
5. convulsions
|
HEALTH BENEFITS OF SPIRULINA
GROWTH AND DEVELOPMENT
The building blocks of life are proteins and
amino acids. Spirulina rich in proteins,
in fact, about 65% of Spirulina is low-calorie, easily-digestible protein
without any side effects. It is helpful
in the anabolic build-up of the body, viz. its growth and development. Proteins are the most important component of
our food essential constituents for the development of the structural material
of our body viz. muscles, tissues and organs.
This assumes greater significance as many of the essential amino acids
cannot be manufactured in the body and must be supplied in the diet.
At the same time, proteins are equally important as
regulators of metabolic functions as enzymes and hormones.
Energy Booster:
DXN Spirulina is a highly digestible natural health food
supplement. It is rich in proteins and
also contains about 15% carbohydrates in polysaccharides, glycogen, rhamnose in
easily digestible forms. These elements
are conveniently converted into glucose and used as an energy source. The conversion of nutrients into energy is
faster for Spirulina than any other source of food.
STRENGTHENING
IMMUNE SYSTEM
Regular consumption of Spirulina strengthens the immune
system. Important parts of the immune
system like born marrow, stem cells, macrophages, T-cells, natural killer
cells, spleen and thymus glands show enhanced activity on its sustained
consumption. This increases the
resistance to diseases and improves functioning of the immune system.
The easy availability of all essential
nutrients in Spirulina also directs the metabolic activities to support the
immune system.
BETTER
ANTIOXIDANT PROTECTION, REDUCING CANCER RISK
Spirulina help in reducing the risk of cancer by
preventing the damage caused to our body by the onslaught of free radicals and
toxins. It provides better anti-oxidant
protection, as it is rich in anti-oxidant vitamins, anti-oxidant minerals, and
natural pigments like beta carotene, chlorophyll, phycocyanin etc.
SLIMMING
AND WEIGHT LOSS
The high concentration of essential nutrients in
Spirulina help to satisfy our appetite, so we eat less.
Spirulina is an ideal support for any diet. As a supplement, it helps us to lighten up
and make the switch from a bulky diet to lighter, more powerful food.
Being protein rich, low-fat diet, it helps to reduce the
calorie intake, essential for maintaining competitive weight. At the same time it provides all the energy
and stamina for work and play to those who want to undergo any weight loss
program.
Protein
about 60% (51 to 71)
|
Carbohydrate
about 14%
|
Lipids about 6%
|
Amino acids(essentials)
|
SPIRULINA
grams
|
Egg Protein
Per 100 grams of
|
FAO Standard proteins
|
Isoleucine
|
6.4
|
5.8
|
4.0
|
Leucine
|
10.4
|
9.0<
|
7.0
|
Lysine
|
4.5
|
6.7
|
5.5
|
Methionine
|
2.2
|
3.0
|
5.5*
|
Phenylalanine
|
5.4
|
5.3
|
6.0
|
Threonine
|
5.4
|
5.3
|
4.0
|
Tryptophane
|
1.5
|
1.8
|
1.0
|
Valine
|
7.5
|
7.2
|
5.0
|
*Includes cystine, Table from Busson, F., Spirulina
Platensis (Gom) Geitler et. Spirulina
geitleri, J.DR Toni, Cynophycees Alimentaires, Armee Francaise, Service de
Sante, Parc de Pharo, Marseill, 1971.
Carbohydrates
|
Per 100 grams
|
Ramnose
|
9.0
|
Glucane
|
1.5
|
Phosphorolated Cyclitols
|
2.5
|
Glucosamine Muramic acid
|
2.0
|
Glycogen
|
0.5
|
Scialic acid and others
|
0.5
|
Lipids (principal ones)
|
Mg/Kg
|
Palmitic acid (unsaturated)
|
16-,500 to 21,141
|
Linoleic acid (unsaturated FA)
|
10,920 to 13,784
|
Gamma linoleic acid (omega 6)
|
8,750 to 11,970
|
Alpha linolenic acid (omega 3)
|
699 to 7,000
|
Chlorophyll-a
|
6,100 to 7,600
|
Beta sitosterol
|
30 to 97
|
Beta carotene
|
Average 1,700
|
vitamins
|
Mg/Kg
|
Biotin
|
0.4
|
Cyanocobalmin
(B12)
|
0.45
(analogs not included)
|
Delta-calcium
panthothenate
|
11.0
|
Folic
acid
|
0.5
|
Inositol
|
350
|
Nicotinic
acid (PP)
|
118<
|
Pyridoxine
(B6)
|
3
|
Riboflavin
(B2)
|
40
|
Thiamin
(B1)
|
55
|
Tocopherol
(E)
|
190
|
Ascorbic
acid
|
90
|
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