Spirulina, la Superenergiapositiva
da: Newsfinder e-magazine: A literary favour to world culture
Spirulina, posted by Yannis Vassilopoulos in Medicine section
Valuable in cases of malnutrition, anaemia, viral infections, high cholesterol, obesity, cancer. It boosts the immune system, improves metabolism, and inhibits the growth of HIV. This eatable blue green seaweed has million consumers all over the world. The intense color impresses at first sight, but it is the plethora of benefits in human body that impress more. Spirulina comprises a valuable food for human in cases of malnutrition, anaemia, viral infections, high cholesterol, obesity, cancer. In general it boosts the immune system and improves metabolism. The most interesting property of Spirulina is its ability to inhibit the growth of HIV, the virus of AIDS. All those properties are attributed to the protein phycocyanine and a polysaccharide named spirulane. It must be stressed out that Spirulina is not a nutritional supplement but food.
The potential of its vitamin and mineral content is that they are natural and not synthetic, and by no circumstances does it contain toxic residuals. There are mainly three producers worldwide including also two greek farmers who cultivate Spirulina in Nigrita, Serres.
Beneficial food
Spirulina is microscopic blue green thread-like microweed of sweet water, which can also grow in sea water. Nowadays it is called Arthrospeira and belongs to the cyanobacteria. It consists of many cells that form threads which sometimes are spiral, hence its name Spirulina. Its blue-green color is due to a coloring substance, the protein phycocyanine (a very powerful antioxidant) and also chlorophyll, the green coloring substance of plants. It is regarded as the richest in protein green food source. It contains 5% fat without cholesterol, a great percentage of which lies in the form, of vital for human health omega-6 fatty acids, linoleic and gama-linoleic acid in particular. The latter is only met in maternal milk and evening primrose oil. It is proven effective in the treatment of premenstrual syndrome, skin disorders and obstructs the concentration of cholesterol in blood vessels. Chlorophyll also cleanses the blood and stimulates the function of all fibers and organs of our body, especially liver, which plays a significant role in the removal of toxins. Phycocyanine is a blue coloring substance, which is very rarely met in other plants. Like chlorophyll they store quantities of sun light and act as detoxifiers in liver and kidneys, protecting the cells from free radicals, and therefore boost the immune system. From a nutritional point of view, Spirulina comprises a balanced protein food. Moreover it caters for, some rare but necessary lipids and polysaccharides, as well as a plethora of nutritional inorganic substances and vitamins.
Many vitamins, few calories
One is hard to conceive, how such a tiny natural organism can hide so many vitamins and substances, necessary for human. It should be noted that it is the richest complete nutritional source of the antioxidant pro-vitamin A and vitamin B12. Nonetheless, there are doubts whether the particular B12 is bioavailable [22]. It is rich in organic iron, selenium, methionine and manganese. Also a good source of the B family vitamins like B1,Β2,Β3,Β6 and the antioxidant vitamin E. Spirulina has only a few calories and therefore you will not put on weight if you consume it. The intake of one grammar Spirulina protein corresponds to a 3,9calories. It shows great digestivity (95%), powerful antioxidant properties, without any toxicity, it benefits and protects the human body.
Nutritional value
• It has 60-70% protein content. Respectively, the content of other foods is soya 35%, milk powder 35%, meat 15%-25%, eggs 12%, cereals 8%-14%
• Its content in B12 is 2-6 times more than raw beef liver.
• It contains 58 times more iron than raw spinach and 28 times more than raw beef liver.
• It is 3 times richer in vitamin E from raw wheatgerm and has 49% better absorption from synthetic (L) vitamin E.
• A source of beta carotene, certainly 25 times higher than raw carrots contain.
• Its polyunsaturated fatty acids are three times more than the ones of evening primrose oil.
• The concentration of chlorophyll is 5-30 times higher than the seed of alpha-alpha, wheatgrass and barley grass.
Known for over 400 years
Evidence has shown that Spirulina has been food for many people for many years. Reports have revealed that it was food for Aztecs in Mexico about 400 years ago. However, Spirulina vanished just after the Spanish invasion and the weed was forgotten. It was rediscovered by the Belgian herbalist Jean Leonard. Nowadays, it comprises food of the tribe Kanembu in the lake Chad in Chad Republic in Africa. There it is sold in the form of dried bread called dihe. It is 20 years now that it is sold as a commercial nutritional product worldwide. The cultivation of the micro-weed is done in huge open-air tanks under controlled conditions; while in some companies produce it in lateral directly from natural lakes. The current production of Spirulina worldwide exceeds 3.000 tons. It is sold widely and internationally in health and nutrition stores, but also in department stores.
Other uses
It is consumed selfsame, or as an additive to other sorts of food ( pasta, dairy products, juices e.t.c). Except for the previous, there are other applications as animal food, as food for aquacultures, as raw material for the production of coloring foods and cosmetics, also as fluorescent indicators in medical tests as well as the production of enzymes useful in molecular genetics. It is a safe nutritional product, a fact that is proven not only but its consumption from people for centuries now, but also from thorough toxic studies.
Biological – pharmacological properties
It is worthwhile mentioning again the substances phycocyanine and spirulane, the two major ingredients of Spirulina, in which all its biological properties are attributed.
Antioxidant properties
Spirulina is very rich in antioxidants, substances that compose a shield against cancer and other diseases. The main antioxidant ingredients is phycocyanine, spirulane, beta-carotene and some polyphenols. Research studies in labs and elsewhere have illustrated that phycocyanine is attached to the highly active radicals of hydroxyl and hyperoxide and other active hyperoxinitrite ions. It defers the oxidation of lipids, and selectively the action of enzyme COX-2. The latter is responsible for inflammatory conditions and is over-expressed in different sorts of cancer. Spirulane attaches the radicals hydroxyl and lipid’s as such the constant radicals DMPD and ABTS.
Fights back cancer
Research studies in human cells proved that the consumption of 1gr Spirulina daily can cause full elimination of leukoplakia disorders (a precancerous damage of the muciferus of the mouth). In a study of 87 people who chewed tobacco and suffered from leukoplakia, some took Spirulina fusiformis and some placebo. The skin lesions of the group with Spirulina tended to vanish, as opposed to the group with placebo. Nonetheless, further study is necessary on that field. Phycocyanine leads to apoptosis (cell death) of human leukemia cells, whereas spirulane reduces the metastasis of melanoma in lung cells. Moreover, extract of Spirulina polyphenols inhibits the multiplication of cancerous liver cells (hepatoma). Only recently is it initiated the use of coloring substance phycobiline, for the targeted creation of free radicals, after stimulation with luminous irradiation, with a view to destroying cancerous mass (photodynamic therapy).
Against AIDS
The bottommost property of Spirulina and especially spirulane is the one that inhibits the growth of virus HIV-1 and other viruses. This fact generates hopes for the possibility of therapeutic intervention against the disease AIDS. Research studies in humans presented that the consumption of 5gr of Spirulina every day, increases the IgE levels in saliva, while it normalizes the IgE levels in blood (reduces allergic reactions). Additionally, it protects against allergic rhinitis. The intake of spirulane leads to an increase on the levels of IFNγ. Also to mention that the presence of spirulane increases the IL1 levels and the turmor necrosis factor in human cells TNFa.
At Chernobyl
It is of great interest the use of Spirulina in Russia, for the treatment of victims, children in particular, in the nuclear catastrophe at Chernobyl. The bone marrow of those children has been subject to damage under the exposure to radiation. Providing them with Spirulina seemed to boost their immune system.
Food for astronauts
This weed is exploited by many scientists worldwide. In the world conference for Nutrition in 1974 the United States announced Spirulina the best future alternative food source. It is many years now that many experiments are done for its use as food by astronauts in spaceships and space stations throughout space missions. NASA and other cooperative National Space Services plan a “Controlled Ecological Support System” that will cater for oxygen and food to astronauts and also recycle the waste by use of some bacteria, during their inter-planet journeys. Similar to that is a European program called MELISSA,which is supported by European Space Authority (ESA). In this life support system, the development of micro organisms is speculated. Amongst them, it is Spirulina that plays the main role.
Dose and directions
Spirulina comes normally in tablet and powder form. Also available dried and freeze-dried. A standard dose of Spirulina is 4-6 tablets (500mg each) every day. Those who are on diet, take one tablet before each meal with two glasses of water. You will see a reduction in the sense of hunger and thus less urge for in between nibbling. Choose the tablets from the powder, as the latter has an awkward taste and smell. For those who can tolerate it, you can steer it or shake it with juices like, sour cherry, tomato, celery or apple (add a little cinnamon), to neutralize its taste. Warnings and interactions with other drugs So far,no side effects have been reported and no interactions with other conventional medications. Those who are pregnant or breast feeding should consult their doctor prior to taking Spirulina. Those with a metabolic condition called phenylketonuria (PKU) should discuss potential use of spirulina with their healthcare provider. This unusual condition is characterized by an inability to metabolize the amino acid phenylalanine. Spirulina is rich in all amino acids, including phenylalanine. Most likely, it is okay for those with PKU to use this supplement because the presence of all of the other essential amino acids balances the high levels of phenylalanine. However, it is best and safest to check with your healthcare provider if you have PKU.
Note
Dear reader, as with all herbs and supplements, you should consult your GP first, if you are on any medication, before trying any of the above.
References: *The material above was centered on article published in Popular Medicine Jan 2006-p48-5,in conjunction with the following supplementary references 1. Annapurna VV, Deosthale YG, Bamji MS. Spirulina as a source of vitamin A. Plant Foods Hum Nutr. 1991;41:125–134. 2. Ayehunie S, Belay A, Baba TW, Ruprecht RM. Inhibition of HIV-1 replication by an aqueous extract of Spirulina platensis (Arthrospira plantensis). J Acquir Immune Defic Syndr Hum Retrovirol. 1998;18(1):7-12. 3. Blinkova LP, Gorobets OB, Baturo AP. [Biological activity of Spirulina.] Zh Mikrobiol Epidemiol Immunobiol. 2001;(2): 114-118. 4. Chamorro G, Salazar M, Favila L, Bourges H. Pharmacology and toxicology of Spirulina alga. Rev Invest Clin. 1996;48:389–399. 5. Gonzalez R, Rodriguez S, Romay C, et al. Anti-inflammatory activity of phycocyanin extract in acetic acid-induced colitis in rats. Pharmacol Res. 1999;39:1055–1059. 6. Gorban EM, Orynchak MA, Virstiuk NG, Kuprash LP, Panteleimonov TM, Sharabura LB. [Clinical and experimental study of Spirulina efficacy in chronic diffuse liver diseases.] Lik Sprava. 2000(6):89-93. 7. Hayashi K, Hayashi T, Kojima I. A natural sulfated polysaccharide, calcium spirulan, isolated from Spirulina platensis: in vitro and ex vivo evaluation of anti-herpes simplex virus and anti-human immunodeficiency virus activities. AIDS Res Hum Retroviruses. 1996;12:1463–1471. 8. Hayashi O, Hirahashi T, Katoh T, Miyajima H, Hirano T, Okuwaki Y. Class specific influence of dietary Spirulina platensis on antibody production in mice. J Nutr Sci Vitaminol. 1998;44(6):841-851. 9. Kapoor R, Mehtu U. Iron status and growth of rats fed different dietary iron sources. Plan Foods Hum Nutr. 1993; 44(1):29-34. 10. Kim HM, Lee EH, Cho HH, Moon YH. Inhibitory effect of mast cell-mediated immediate-type allergic reactions in rats by Spirulina. Biochem Pharmacol. 1998;55(7);1071-1076. 11. Mao TK, Van De Water J, Gershwin ME. Effect of Spirulina on the secretion of cytokines from peripheral blood mononuclear cells. J Medicinal Food. 2000;3(3):135-139. 12. Mathew B, Sankaranarayanan R, Nair PP, et al. Evaluation of chemoprevention of oral cancer with Spirulina fusiformis. Nutr Cancer. 1995;24:197–202. 13. Parada JL, Zulpa de Caire G, Zaccaro de Mule MC, Storni de Cano MM. Lactic acid bacteria growth promoters from Spirulina platensis. Int J Food Microbiol. 1998;45(3):225-228. 14. Puyfoulhoux G, Rouanet JM, Besancon P, Baroux B, Baccou JC, Caporiccio B. Iron availability from iron-fortified Spirulina by an in vitro digestion/Caco-2 cell culture model. J Agric Food Chem. 2001;49(3):1625-1629. 15. Qureshi MA, Garlich JD, Kidd MT. Dietary Spirulina platensis enhances humoral and cell-mediated immune functions in chickens. Immunopharmacol Immunotoxicol. 1996;18:465–476. 16. Reddy CM, Bhat VB, Kiranmai G, Reddy MN, Reddanna P, Madyastha KM. Selective inhibition of cyclooxygenase-2 by C-phocyanin, a biliprotein from Spirulina platensis. Biochem Ciophys Res Commun. 2000;277(3):599-603. 17. Romay C, Armesto J, Remirez D, Gonzalez R, Ledon N, Garcia I. Antioxidant and anti-inflammatory properties of C-phycocyanin from blue-green algae. Inflamm Res. 1998;47:36–41. 18. Salazar M, Martinez E, Madrigal E, Ruiz LE, Chamorro GA. Subchronic toxicity study in mice fed Spirulina maxima. J Ethnopharmacol. 1998;62:235–241. 19. Torres-Duran PV, Miranda-Zamora R, Paredes-Carbajal MC, Mascher D, Ble-Castillo J, Diaz-Zagoya JC, Juarez Oropeza MA. Studies on the preventive effect of Spirulina maxima on fatty liver development induced by carbon tetrachloride, in the rat. J Ethnopharmacol. 1999;64(2):141-147. 20. Yank HN, Lee EH, Kim HM. Spirulina platensis inhibits anaphylactic reaction. Life Sci. 1997;61(13):1237-1244. 21. Zozulia IS, Iurchenko AV. [The adaptive potentials of those who worked in the cleanup of the aftermath of the accident at the Chernobyl Atomic Electric Power Station under the influence of different treatment methods] [Ukranian]. Lik Sprava. 2000;(3-4):18-21. Abstract. 22. 2. Dagnelie PC, van Staveren WA, van den Berg H. Vitamin B-12 from algae appears not to be bioavailable. Am J Clin Nutr 1991;53:695-7.
da: Newsfinder e-magazine: A literary favour to world culture
Spirulina, posted by Yannis Vassilopoulos in Medicine section
The potential of its vitamin and mineral content is that they are natural and not synthetic, and by no circumstances does it contain toxic residuals. There are mainly three producers worldwide including also two greek farmers who cultivate Spirulina in Nigrita, Serres.
Beneficial food
Spirulina is microscopic blue green thread-like microweed of sweet water, which can also grow in sea water. Nowadays it is called Arthrospeira and belongs to the cyanobacteria. It consists of many cells that form threads which sometimes are spiral, hence its name Spirulina. Its blue-green color is due to a coloring substance, the protein phycocyanine (a very powerful antioxidant) and also chlorophyll, the green coloring substance of plants. It is regarded as the richest in protein green food source. It contains 5% fat without cholesterol, a great percentage of which lies in the form, of vital for human health omega-6 fatty acids, linoleic and gama-linoleic acid in particular. The latter is only met in maternal milk and evening primrose oil. It is proven effective in the treatment of premenstrual syndrome, skin disorders and obstructs the concentration of cholesterol in blood vessels. Chlorophyll also cleanses the blood and stimulates the function of all fibers and organs of our body, especially liver, which plays a significant role in the removal of toxins. Phycocyanine is a blue coloring substance, which is very rarely met in other plants. Like chlorophyll they store quantities of sun light and act as detoxifiers in liver and kidneys, protecting the cells from free radicals, and therefore boost the immune system. From a nutritional point of view, Spirulina comprises a balanced protein food. Moreover it caters for, some rare but necessary lipids and polysaccharides, as well as a plethora of nutritional inorganic substances and vitamins.
Many vitamins, few calories
One is hard to conceive, how such a tiny natural organism can hide so many vitamins and substances, necessary for human. It should be noted that it is the richest complete nutritional source of the antioxidant pro-vitamin A and vitamin B12. Nonetheless, there are doubts whether the particular B12 is bioavailable [22]. It is rich in organic iron, selenium, methionine and manganese. Also a good source of the B family vitamins like B1,Β2,Β3,Β6 and the antioxidant vitamin E. Spirulina has only a few calories and therefore you will not put on weight if you consume it. The intake of one grammar Spirulina protein corresponds to a 3,9calories. It shows great digestivity (95%), powerful antioxidant properties, without any toxicity, it benefits and protects the human body.
Nutritional value
• It has 60-70% protein content. Respectively, the content of other foods is soya 35%, milk powder 35%, meat 15%-25%, eggs 12%, cereals 8%-14%
• Its content in B12 is 2-6 times more than raw beef liver.
• It contains 58 times more iron than raw spinach and 28 times more than raw beef liver.
• It is 3 times richer in vitamin E from raw wheatgerm and has 49% better absorption from synthetic (L) vitamin E.
• A source of beta carotene, certainly 25 times higher than raw carrots contain.
• Its polyunsaturated fatty acids are three times more than the ones of evening primrose oil.
• The concentration of chlorophyll is 5-30 times higher than the seed of alpha-alpha, wheatgrass and barley grass.
Known for over 400 years
Evidence has shown that Spirulina has been food for many people for many years. Reports have revealed that it was food for Aztecs in Mexico about 400 years ago. However, Spirulina vanished just after the Spanish invasion and the weed was forgotten. It was rediscovered by the Belgian herbalist Jean Leonard. Nowadays, it comprises food of the tribe Kanembu in the lake Chad in Chad Republic in Africa. There it is sold in the form of dried bread called dihe. It is 20 years now that it is sold as a commercial nutritional product worldwide. The cultivation of the micro-weed is done in huge open-air tanks under controlled conditions; while in some companies produce it in lateral directly from natural lakes. The current production of Spirulina worldwide exceeds 3.000 tons. It is sold widely and internationally in health and nutrition stores, but also in department stores.
Other uses
It is consumed selfsame, or as an additive to other sorts of food ( pasta, dairy products, juices e.t.c). Except for the previous, there are other applications as animal food, as food for aquacultures, as raw material for the production of coloring foods and cosmetics, also as fluorescent indicators in medical tests as well as the production of enzymes useful in molecular genetics. It is a safe nutritional product, a fact that is proven not only but its consumption from people for centuries now, but also from thorough toxic studies.
Biological – pharmacological properties
It is worthwhile mentioning again the substances phycocyanine and spirulane, the two major ingredients of Spirulina, in which all its biological properties are attributed.
Antioxidant properties
Spirulina is very rich in antioxidants, substances that compose a shield against cancer and other diseases. The main antioxidant ingredients is phycocyanine, spirulane, beta-carotene and some polyphenols. Research studies in labs and elsewhere have illustrated that phycocyanine is attached to the highly active radicals of hydroxyl and hyperoxide and other active hyperoxinitrite ions. It defers the oxidation of lipids, and selectively the action of enzyme COX-2. The latter is responsible for inflammatory conditions and is over-expressed in different sorts of cancer. Spirulane attaches the radicals hydroxyl and lipid’s as such the constant radicals DMPD and ABTS.
Fights back cancer
Research studies in human cells proved that the consumption of 1gr Spirulina daily can cause full elimination of leukoplakia disorders (a precancerous damage of the muciferus of the mouth). In a study of 87 people who chewed tobacco and suffered from leukoplakia, some took Spirulina fusiformis and some placebo. The skin lesions of the group with Spirulina tended to vanish, as opposed to the group with placebo. Nonetheless, further study is necessary on that field. Phycocyanine leads to apoptosis (cell death) of human leukemia cells, whereas spirulane reduces the metastasis of melanoma in lung cells. Moreover, extract of Spirulina polyphenols inhibits the multiplication of cancerous liver cells (hepatoma). Only recently is it initiated the use of coloring substance phycobiline, for the targeted creation of free radicals, after stimulation with luminous irradiation, with a view to destroying cancerous mass (photodynamic therapy).
Against AIDS
The bottommost property of Spirulina and especially spirulane is the one that inhibits the growth of virus HIV-1 and other viruses. This fact generates hopes for the possibility of therapeutic intervention against the disease AIDS. Research studies in humans presented that the consumption of 5gr of Spirulina every day, increases the IgE levels in saliva, while it normalizes the IgE levels in blood (reduces allergic reactions). Additionally, it protects against allergic rhinitis. The intake of spirulane leads to an increase on the levels of IFNγ. Also to mention that the presence of spirulane increases the IL1 levels and the turmor necrosis factor in human cells TNFa.
At Chernobyl
It is of great interest the use of Spirulina in Russia, for the treatment of victims, children in particular, in the nuclear catastrophe at Chernobyl. The bone marrow of those children has been subject to damage under the exposure to radiation. Providing them with Spirulina seemed to boost their immune system.
Food for astronauts
This weed is exploited by many scientists worldwide. In the world conference for Nutrition in 1974 the United States announced Spirulina the best future alternative food source. It is many years now that many experiments are done for its use as food by astronauts in spaceships and space stations throughout space missions. NASA and other cooperative National Space Services plan a “Controlled Ecological Support System” that will cater for oxygen and food to astronauts and also recycle the waste by use of some bacteria, during their inter-planet journeys. Similar to that is a European program called MELISSA,which is supported by European Space Authority (ESA). In this life support system, the development of micro organisms is speculated. Amongst them, it is Spirulina that plays the main role.
Dose and directions
Spirulina comes normally in tablet and powder form. Also available dried and freeze-dried. A standard dose of Spirulina is 4-6 tablets (500mg each) every day. Those who are on diet, take one tablet before each meal with two glasses of water. You will see a reduction in the sense of hunger and thus less urge for in between nibbling. Choose the tablets from the powder, as the latter has an awkward taste and smell. For those who can tolerate it, you can steer it or shake it with juices like, sour cherry, tomato, celery or apple (add a little cinnamon), to neutralize its taste. Warnings and interactions with other drugs So far,no side effects have been reported and no interactions with other conventional medications. Those who are pregnant or breast feeding should consult their doctor prior to taking Spirulina. Those with a metabolic condition called phenylketonuria (PKU) should discuss potential use of spirulina with their healthcare provider. This unusual condition is characterized by an inability to metabolize the amino acid phenylalanine. Spirulina is rich in all amino acids, including phenylalanine. Most likely, it is okay for those with PKU to use this supplement because the presence of all of the other essential amino acids balances the high levels of phenylalanine. However, it is best and safest to check with your healthcare provider if you have PKU.
Note
Dear reader, as with all herbs and supplements, you should consult your GP first, if you are on any medication, before trying any of the above.
References: *The material above was centered on article published in Popular Medicine Jan 2006-p48-5,in conjunction with the following supplementary references 1. Annapurna VV, Deosthale YG, Bamji MS. Spirulina as a source of vitamin A. Plant Foods Hum Nutr. 1991;41:125–134. 2. Ayehunie S, Belay A, Baba TW, Ruprecht RM. Inhibition of HIV-1 replication by an aqueous extract of Spirulina platensis (Arthrospira plantensis). J Acquir Immune Defic Syndr Hum Retrovirol. 1998;18(1):7-12. 3. Blinkova LP, Gorobets OB, Baturo AP. [Biological activity of Spirulina.] Zh Mikrobiol Epidemiol Immunobiol. 2001;(2): 114-118. 4. Chamorro G, Salazar M, Favila L, Bourges H. Pharmacology and toxicology of Spirulina alga. Rev Invest Clin. 1996;48:389–399. 5. Gonzalez R, Rodriguez S, Romay C, et al. Anti-inflammatory activity of phycocyanin extract in acetic acid-induced colitis in rats. Pharmacol Res. 1999;39:1055–1059. 6. Gorban EM, Orynchak MA, Virstiuk NG, Kuprash LP, Panteleimonov TM, Sharabura LB. [Clinical and experimental study of Spirulina efficacy in chronic diffuse liver diseases.] Lik Sprava. 2000(6):89-93. 7. Hayashi K, Hayashi T, Kojima I. A natural sulfated polysaccharide, calcium spirulan, isolated from Spirulina platensis: in vitro and ex vivo evaluation of anti-herpes simplex virus and anti-human immunodeficiency virus activities. AIDS Res Hum Retroviruses. 1996;12:1463–1471. 8. Hayashi O, Hirahashi T, Katoh T, Miyajima H, Hirano T, Okuwaki Y. Class specific influence of dietary Spirulina platensis on antibody production in mice. J Nutr Sci Vitaminol. 1998;44(6):841-851. 9. Kapoor R, Mehtu U. Iron status and growth of rats fed different dietary iron sources. Plan Foods Hum Nutr. 1993; 44(1):29-34. 10. Kim HM, Lee EH, Cho HH, Moon YH. Inhibitory effect of mast cell-mediated immediate-type allergic reactions in rats by Spirulina. Biochem Pharmacol. 1998;55(7);1071-1076. 11. Mao TK, Van De Water J, Gershwin ME. Effect of Spirulina on the secretion of cytokines from peripheral blood mononuclear cells. J Medicinal Food. 2000;3(3):135-139. 12. Mathew B, Sankaranarayanan R, Nair PP, et al. Evaluation of chemoprevention of oral cancer with Spirulina fusiformis. Nutr Cancer. 1995;24:197–202. 13. Parada JL, Zulpa de Caire G, Zaccaro de Mule MC, Storni de Cano MM. Lactic acid bacteria growth promoters from Spirulina platensis. Int J Food Microbiol. 1998;45(3):225-228. 14. Puyfoulhoux G, Rouanet JM, Besancon P, Baroux B, Baccou JC, Caporiccio B. Iron availability from iron-fortified Spirulina by an in vitro digestion/Caco-2 cell culture model. J Agric Food Chem. 2001;49(3):1625-1629. 15. Qureshi MA, Garlich JD, Kidd MT. Dietary Spirulina platensis enhances humoral and cell-mediated immune functions in chickens. Immunopharmacol Immunotoxicol. 1996;18:465–476. 16. Reddy CM, Bhat VB, Kiranmai G, Reddy MN, Reddanna P, Madyastha KM. Selective inhibition of cyclooxygenase-2 by C-phocyanin, a biliprotein from Spirulina platensis. Biochem Ciophys Res Commun. 2000;277(3):599-603. 17. Romay C, Armesto J, Remirez D, Gonzalez R, Ledon N, Garcia I. Antioxidant and anti-inflammatory properties of C-phycocyanin from blue-green algae. Inflamm Res. 1998;47:36–41. 18. Salazar M, Martinez E, Madrigal E, Ruiz LE, Chamorro GA. Subchronic toxicity study in mice fed Spirulina maxima. J Ethnopharmacol. 1998;62:235–241. 19. Torres-Duran PV, Miranda-Zamora R, Paredes-Carbajal MC, Mascher D, Ble-Castillo J, Diaz-Zagoya JC, Juarez Oropeza MA. Studies on the preventive effect of Spirulina maxima on fatty liver development induced by carbon tetrachloride, in the rat. J Ethnopharmacol. 1999;64(2):141-147. 20. Yank HN, Lee EH, Kim HM. Spirulina platensis inhibits anaphylactic reaction. Life Sci. 1997;61(13):1237-1244. 21. Zozulia IS, Iurchenko AV. [The adaptive potentials of those who worked in the cleanup of the aftermath of the accident at the Chernobyl Atomic Electric Power Station under the influence of different treatment methods] [Ukranian]. Lik Sprava. 2000;(3-4):18-21. Abstract. 22. 2. Dagnelie PC, van Staveren WA, van den Berg H. Vitamin B-12 from algae appears not to be bioavailable. Am J Clin Nutr 1991;53:695-7.
da: Newsfinder e-magazine: A literary favour to world culture
Spirulina, posted by Yannis Vassilopoulos in Medicine section
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