Spirulina - a collection

Introduction to Spirulina:

Spirulina is a blue-green algae. It is a simple, one-celled form of algae that thrives in warm, alkaline fresh-water bodies. The name "spirulina" is derived from the Latin word for "helix" or "spiral"; denoting the physical configuration of the organism when it forms swirling, microscopic strands.

Spirulina is being developed as the "food of the future" because of its amazing ability to synthesize high-quality concentrated food more efficiently than any other algae. Most notably, Spirulina is 65 to 71 percent complete protein, with all essential amino acids in perfect balance. In comparison, beef is only 22 percent protein.

Spirulina has a photosynthetic conversion rate of 8 to 10 percent, compared to only 3 percent in such land-growing plants as soybeans.

In addition, Spirulina is one of the few plant sources of vitamin B12, usually found only in animal tissues. A teaspoon of Spirulina supplies 21/2 times the Recommended Daily Allowance of vitamin B12 and contains over twice the amount of this vitamin found in an equivalent serving of liver.

Spirulina also provides high concentrations of many other nutrients - amino acids, chelated minerals, pigmentations, rhamnose sugars (complex natural plant sugars), trace elements, enzymes - that are in an easily assimilable form.

Even though it is single-celled, Spirulina is relatively large, attaining sizes of 0.5 millimeters in length. This is about 100 times the size of most other algae, which makes some individual Spirulina cells visible to the naked eye. Furthermore, the prolific reproductive capacity of the cells and their proclivity to adhere in colonies makes Spirulina a large and easily gathered plant mass.

The algae are differentiated according to predominating colorations, and are divided into blue-green, green, red and brown. Spirulina is one of the blue-green algae due to the presence of both chlorophyll (green) and phycocyanin (blue) pigments in its cellular structure.

Even though Spirulina is distantly related to the kelp algae, it is not a sea plant. However, the fresh-water ponds and lakes it favors are notably more saline - in the range of 8 to 11 pH than ordinary lakes and cannot sustain any other forms of microorganisms. In addition, Spirulina thrives in very warm waters of 32 to 45 degrees C (approximately 85 to 112 degrees F), and has even survived in temperatures of 60 degrees C (140 degrees F)

Certain desert-adapted species will survive when their pond habitats evaporate in the intense sun, drying to a dormant state on rocks as hot as 70 degrees Centigrade (160 degrees F). In this dormant condition, the naturally blue-green algae turns a frosted white and develops a sweet flavor as its 71 percent protein structure is transformed into polysaccharide sugars by the heat.
Some scientists speculate that the "manna" of the wandering Israelites, which appeared miraculously on rocks following a devastating dry spell and was described as tasting "like wafers made with hone" may have been a form of dried, dormant Spirulina.

This ability of Spirulina to grow in hot and alkaline environments ensures its hygienic status, as no other organisms can survive to pollute the waters in which this algae thrives. Unlike the stereotypical association of microorganisms with "germs" and "scum", Spirulina is in fact one of the cleanest, most naturally sterile foods found in nature.

Its adaptation to heat also assures that Spirulina retains its nutritional value when subject to high temperatures during processing and shelf storage, unlike many plant foods that rapidly deteriorate at high temperatures.

Spirulina is also unusual among algae because it is a "nuclear plant" meaning it is on the developmental cusp between plants and animals. It is considered somewhat above plants because it does not have the hard cellulose membranes characteristic of plant cells, nor does it have a well-defined nucleus. Yet its metabolic system is based on photosynthesis, a process of direct food energy production utilizing sunlight and chlorophyll, which is typical of plant life forms.

In essence, Spirulina straddles that fork in evolutionary development when the plant and animal kingdoms differentiated. Thus it embodies the simplest form of life. In contrast, other algae such as Chlorella have developed the hard indigestible walls characteristic of plants.
Source: http://www.naturalways.com/spirul1.htm


General Information on Spirulina:

This tiny aquatic plant offers 60% all-vegetable protein, essential vitamins and phytonutrients such as the antioxidant beta carotene, the rare essential fatty acid GLA, sulfolipids, glycolipids and polysaccharides.

Its deep green color comes from its rainbow of natural pigments - chlorophyll (green), phycocyanin (blue) and carotenoids (orange) - that harvest the sun's energy. Easy-to-digest so nutrients are absorbed quickly.

World's highest beta carotene food reduces long term health risks.Spirulina beta carotene is ten times more concentrated than carrots. So even if you don't eat the recommended 4 to 9 servings of fruits and vegetables every day (most people eat only 1-2, including french fries), get your natural beta carotene insurance from spirulina to help support your body's defenses.

60% easy-to-digest vegetable protein without the fat and cholesterol of meat.People are eating less meat and dairy protein because they want to lower fat, cholesterol, and chemicals in their diet. Spirulina is the highest protein food with all the essential amino acids and has only a few calories to keep your waistline where you want it.

A rare essential fatty acid is a key to health.Gamma-linolenic acid (GLA) in mother's milk helps develop healthy babies. Studies show nutritional deficiencies can block GLA production in your body, so a good dietary source of GLA can be important. Spirulina is the only other whole food with GLA.

Iron for women and children's health.Iron is essential to build a strong system, yet is the most common mineral deficiency. Spirulina is rich in iron, magnesium and trace minerals, and is easier to absorb than iron supplements.

High in Vitamin B-12 and B Complex.Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians.

Unusual phytonutrients for health and cleansing.Scientists are discovering the benefits of polysaccharides, sulfolipids & glycolipids, and the rainbow of natural pigments that give spirulina a deep green color. Green (chlorophyll), blue (phycocyanin) and orange (carotenoids) colors collect the sun's energy and power growth. Chlorophyll is a natural cleanser and is often referred to as nature's green magic.

Source: http://www.spirulina.com/SPBSpirulina.html


Spirulina Uses and Pharmacology

Clinical trials have investigated spirulina's potential but have failed to indicate any consistent effects.

Allergic rhinitis and asthma
Despite experimental data suggesting that C-phycocyanin can selectively inhibit release of histamine from mast cells and prevent increases in immunoglobulin E, studies demonstrating clinical efficacy are inadequate. A small study in patients with mild to moderate asthma suggested that spirulina supplementation (1 g/day) produced improvement in lung function parameters, while a study evaluating spirulina in allergic rhinitis suggested a positive effect on laboratory values but no clinical outcomes were reported.

Antimicrobial activity
Spirulina and its extracts have been evaluated for antiviral activity. One in vitro study found that calcium spirulan extract interfered with replication of several enveloped viruses, including herpes simplex, cytomegalovirus, mumps and measles viruses, influenza A virus, and HIV-1, while another study described a slightly different range of viruses susceptible to the extract. HIV-1 adsorption and penetration were inhibited by an aqueous extract of spirulina, while a crude hot water extract reduced HIV-1 replication. This type of in vitro activity is common to acidic polysaccharides from a variety of sources. Enterovirus is also susceptible to spirulina. Spirulina demonstrated some in vitro activity against common human bacterial pathogens, but less than the standard comparator.

Cancer
C-phycocyanin showed a dose-dependent inhibition of HeLa and human chronic myeloid leukemia cell growth and proliferation in in vitro experiments. Induction of apoptosis was considered to be one of the mechanisms involved. Survival rates increased in mice with liver cancer treated with C-phycocyanin, and tumor regression has been reported in animals with oral cancer. Spirulina induced lesion regression in tobacco chewers with oral leukoplakia in a study conducted in India.

Diabetes
Two small studies have investigated the effects of spirulina supplementation in type 2 diabetes, with improvement noted in fasting blood sugar and lipid profiles. Suggested mechanisms of action include hypoglycemia caused by fiber content or possible insulin-stimulating action of peptides and polypeptides of spirulina proteins. The actions on lipids have been attributed to gamma linolenic acid content.

Dietary supplement
Spirulina, considered a food item for centuries in many countries, is now popularly thought of as a dietary supplement. Spirulina consumption was purported to aid in weight loss because of its high phenylalanine content, but a Food and Drug Administration review found no evidence to support this claim. Suggestions that spirulina is a valuable source of vitamin B 12 have been similarly disputed.

A study of spirulina supplementation for 8 weeks demonstrated clinical improvement in weight gain and increased hemoglobin levels in malnourished children in the West African nation of Burkina Faso. Similar results have been demonstrated among children who are HIV-positive.

Hyperlipidemia
Experiments in rats suggest that C-phycocyanin exhibits hypercholesterolemic action. Two small clinical studies have examined the role of spirulina in hyperlipidemia secondary to nephrotic syndrome. Both populations showed an improved lipid profile with spirulina supplementation; however, the control group in 1 experiment also showed improvement. The gamma linolenic acid content of spirulina may have played a role in the mechanism of action.

Immune system effects
In vitro and animal experiments suggest that spirulina and its extracts might be immunostimulatory. Activation of monocytes and macrophages, as well as augmentation of interleukin and interferon production, have also been demonstrated. A clinical study in healthy men found that oral administration of spirulina for 3 months resulted in enhanced interferon production and natural killer cell capacity. The clinical importance of these effects has not been determined.

Other uses
In a small, randomized, placebo-controlled trial, spirulina plus zinc increased urinary excretion of arsenic and decreased arsenic hair-content in people with chronic exposure to arsenic.
C-phycocyanin inhibited platelet aggregation in in vitro experiments. In mice with chemically-induced arthritis, phycocyanin exerted a scavenging action against reactive oxygen species and anti-inflammatory activity.

A 5% spirulina-supplemented diet prevented fatty liver in rats. Spirulina decreased cisplatin-induced nephrotoxicity in rats, an effect attributed to an antioxidant action. Other studies suggest that spirulina is an antioxidant, but clinical importance has not been demonstrated. Spirulina also has been reported to reduce gastric secretory activity and protect mouse and human bone marrow cells against gamma radiation.
Dosage

There is insufficient clinical data to guide dosing of spirulina for therapeutic effect. Spirulina has typically been studied in daily dosage of 1 to 10 g.

Pregnancy/Lactation
Information regarding safety and efficacy in pregnancy and lactation is lacking. Spirulina may contain more than 180 mcg of mercury per 20 g of spirulina and should be avoided.

Interactions
None well documented. An antiplatelet effect has been demonstrated in vitro but was not clinically evaluated.

Adverse Reactions
Few reports of adverse reactions are available. Cyanobacteria (blue-green algae) may contain the amino acid phenylalanine; therefore, people with phenylketonuria should avoid spirulina. A case of spirulina-associated hepatotoxicity has been reported. Hepatotoxic microcystins and neurotoxic anatoxin-a are produced by a number of cyanobacteria and have been reported as spirulina contaminants. Other contaminants reported include the heavy metals mercury, cadmium, arsenic, and lead, as well as microbes cultivated on fermented animal waste. Questions have been raised regarding the potential for adverse reactions in persons with autoimmune disorders consuming immunostimulatory herbal preparations.

Toxicology
Spirulina is considered nontoxic to humans at usual levels of consumption; however, information is limited.

Source: http://www.drugs.com/npp/spirulina.html