|
|
| Organic Spirulina (Spirulina platensis) |
 |
| |
|
|
Description
The term spirulina includes various species of primitive unicellular blue-green algae, most commonly Spirulina maxima and Spirulina platensis. These microscopic plants grow naturally in lakes rich in salt, particularly in Central and South America and in Africa. The bulk of these microscopic aquatic plants used in supplements are grown and harvested in outdoor tanks. Since ancient times, natives of Mexico and Africa have eaten spirulina for its nutritive value. More recently, scientific studies have supported its role as antiviral, anti-mutagenic, and cholesterol lowering agent-primarily due to the presence of carotenoids, and other nutrients/antioxidants in the tiny plants.
Chemical Constituents
Since spirulina is a whole organism, it contains many important nutrients, including essential amino acids, vitamins, minerals, and essential fatty acids. It also contains chlorophyll and carotenoids. Since spirulina contains high levels of protein and low levels of fat, powder made from this alga is often mixed with juice as a supplement to low calorie diets. Spirulina is also rich source of gamma linoleic acid (GLA), an essential fatty acid found in every day foods as well as in herbal extracts such as evening primrose oil. Because people with GLA deficiencies are thought to produce more fat in their bodies, it is hypothesized that supplementing with GLA could promote loss of body fat. Spirulina also contains a novel polysaccharide called Calcium spirulan (Ca-SP) that may have antiviral and antithrombic activity. Due to the fact that it is a rich source of antioxidants and other nutrients, spirulina may have modest cancer fighting activities as well.
Uses
Prevents and inhibits cancerous oral lesions
Stimulates immune defences and inhibits replication of certain viruses
Prevents heart disease by lowering cholesterol
Provides antioxidants and other nutrients
Increases energy and mood
Improves weight loss
Clinical Support
Support for the use of spirulina in preventing and even curing oral cancer is quite encouraging. In a study performed in India, supplementing with one gram per day of spirulina for 12 months lead to complete regression of oral cancerous lesions in 20 to 45% subjects, all of whom were tobacco chewers. A year after discontinuation of spirulina supplementation, 9 out of 20 of the responders (45%) redeveloped lesions. Whether or not the positive results from this study are due to the high concentrations of vitamin A found in spirulina (in the form of beta-carotenes) remains to be studied. These results were also duplicated using animal models of oral cancer. To investigate its antiviral properties, using human immune cell lines, scientists found that an extract from spirulina platensis was effective in inhibiting HIV-1 replication and infectively by up to 50% and Ca-SP isolated from spirulina may inhibit the replication of other viruses.
Safety
Studies in animals fed large quantities of spirulina have shown that it is not toxic, and that it has caused virtually no adverse health effects. However, in rare cases, people have experienced allergic reactions to spirulina. Studies in pregnant rats have shown that even at very high levels, dietary ingestion of spirulina was not associated with any foetal toxicity or birth defects. The most important safety conern with regards to spirulina supplementation has to do with the environment in which the spirulina is grown. Water contaminated with toxic metals such as lead, mercury, and cadmium can lead to contamination of spirulina.
Dosage
Typical dosage recommendations are in the range of 2-3 grams (2000-3000 mg.) of spirulina per day. |
|
|
