Benefits of Spirulina

Spirulina

Spirulina is a plant belonging to the group Thallophyta because it has no roots, stems and leaves true. 

Spirulina has the form of filament composed of cylindrical cells. In the classification of plants, Spirulina Algae Cyanophyceae included in the group because of having an bluish green pigment (Cyanophysin). Spirulina has no flagella and move to slide.

Spirulina grows naturally in lakes with alkaline water acidity (pH = 8.5 - 11) and flourish in the temperature range 18 - 40 ° C with light intensity between 500 to 250,000 lux.
  
Nutrition in Spirulina:

The content of nutrients in spirulina include: protein 60-70%, 15-25% carbohydrate, 6-8% fat, minerals 7-13%, 8-10% fiber, and moisture content of 3%.

Based on protein content, spirulina has a 2 times greater than the total protein contained in soy and milk powder. While the chicken, eggs, meat and fish have a smaller protein content.

Content of Amino Acids in Spirulina is almost equal to the standards set by the USFDA (United State Food and Drug Administration). Methionin amino acid content that allegedly stimulate the occurrence of cancer is also lower than the standard (144 mg) is 140 mg

Meanwhile, Fatty Acids found in Spirulina is Gamma Linolenic Acid (GLA) 24.7% and Linoleic Acid (LA) 17.8% which is the essential fatty acids (EFA) long chain unsaturated (PUFA). GLA can be made from LA with the enzyme delta 6-desturase further GLA is converted into PGE-1 is very useful in the process of regulation of blood pressure, cholesterol synthesis, inflammation and cell division.

Spirulina also contains chlorophyll pigments in the form of a 0.8 to 1.5%, 0.65% carotenoids, beta carotene 28%, 20% and xanthofil phycocyanin 0.69%. Carotenoids, especially beta-carotene is able to minimize the risk of cancer.

Spirulina is a natural food rich in provitamin A in the form of beta carotene 23,000 IU per 10 g of biomass. This amount is 4 times higher than carrots and ½ cup 4-5 times higher than Chlorella. The content of provitamin A in spirulina is 4.8 times higher than standards set by the U.S. Food and Drug Control (URSDA) of 5000 IU.   
Content of Vitamin B1 and B2 values higher than grains, fruits and various vegetables.  
While vitamin B3, vitamin B6 and vitamin E on spirulina 3-7% greater than that recommended by USRDA.

Organic minerals found in spirulina is very varied, depending on the nature of physics and chemistry of the growth medium. The content of iron (Fe) in Spirulina is 15 mg USRDA 83% of the standard, this value is higher than the Fe content in Chlorella at 13mg which is 72% of the standard USRDA. While the chicken liver, crab, beef liver, soy, turkey, broccoli, green beans, potatoes only 2 to 7.2 mg or 11-40% of the standard USRDA.

Spirulina Benefits:


1. Effectively cope with Malnutrition
 
Spirulina contains lactic acid is more easily absorbed by the intestine compared to lactic acid in milk. Only by consuming 3.6 grams of spirulina, then 100% of essential amino acids needed every day by adults. 

In Mexico the researchers have tested the provision of 4-6 g spirulina / day at the soup for 1 - 1.5 months for children. As a result these children have a higher nutrient levels and more resistant to disease.

      2. Lowering Blood Cholesterol Levels
 
Spirulina is a source of natural food with low cholesterol levels but highly nutritious. Consumption of 4.2 g powder of spirulina (about 8 tablets) per day for 4 weeks had lower blood cholesterol levels, triglyceridesand LDL cholesterol.  

A team of experts from the Ministry of Health Disease In Japan Tokai University concluded that spirulina may reduce levels of blood kolesterol and very good for people with heart disease, high blood pressure and arterosklerosis (hardening of the arteries). In addition there are no side effects caused by the use of spirulina.

          3. Curing Cancer.
 
In America , cancer is a disease of the number two cause of death after heart disease. Effect of environment, lifestyle and quality of food is a trigger factor for cancer. This disease often leads to premature death. Because it is more than 25 years the American Cancer Institute conducted a study to find vegetables to treat cancer. 

The results of this study is that the vegetables that are rich in beta carotene content can decrease the risk of all types of cancer. Spirulina is a microalgae rich in beta carotene. Provision of 10 g of spirulina powder, or about 10 tablets per day may reduce the risk of various cancers such as lung cancer, colon cancer, respiratory cancer and cervical cancer.

 

       4. Intestinal Bacteria Health Building and Improving Immune
 
Spirulina can stimulate the growth rate of intestinal bacteria. This is helpful for improving nutrient absorption system, protecting against infection and stimulate the immune system. 

Gynecology phycosianin in spirulina may improve the function of lymphatic system and increases the activity of white blood cells (lymphocytes). Phycosianin consumption of 10 g / day can increase the immunity against cancer and other degenerative diseases.