spilly...
A report on SupplementWatch.com addresses your question:
"The term “spirulina” includes various species of primitive
unicellular blue-green algae, most commonly Spirulina maxima
and Spirulina platensis."
...
"Since ancient times, natives of Mexico and Africa have eaten
spirulina for its nutritive value. More recently however,
scientific studies have supported its roles as an antiviral,
anti-mutagenic and cholesterol-lowering agent – primarily
due to the presence of carotenoids and other
nutrients/antioxidants in the tiny plants."
...
CLAIMS:
- Prevents and inhibits cancerous oral lesions
- Stimulates immune defenses and inhibits replication of certain viruses
- Prevents heart disease (lowers cholesterol)
- Provides antioxidants and other nutrients
- Increases energy and mood
- Improves weight loss
...
"Because spirulina is a whole organism, it contains many
important nutrients, including all of the essential amino
acids (those which the human body cannot produce), vitamins,
minerals, and essential fatty acids (yes, we actually need
fat). It also contains chlorophyll and carotenoids, both of
which have been receiving quite a bit of attention for their
antioxidant properties. Because 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 a 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 anti-thrombic (clot busting) 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."
...
"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 of 44 (45%) subjects".
...
"These results were also duplicated using animal models of oral
cancer."
...
"To investigate its antiviral properties, using human immune cell
lines (a test-tube study), scientists found that an extract from
Spirulina platensis was effective in inhibiting HIV-1 replication
and infectivity by up to 50% and Ca-SP isolated from spirulina
may inhibit the replication of other viruses."
...
"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."
...
"Water contaminated with toxic metals such as lead, mercury
and cadmium can become incorporated into spirulina. Therefore,
it is very important to carefully select a well-respected
manufacturer that performs regular screening to rule out
heavy metal contamination."
...
"...because spirulina may have mild anti-clotting actions,
anybody who is taking blood-thinners should not take spirulina
unless otherwise advised by a physician."
http://www.supplementwatch.com/supatoz/supplement.asp?supplementId=263
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Because of its complete protein content (it contains all the
essential amino acids), blue-green algae is the focus of such
groups as the Central Food Technological Research Institute,
in addressing the global food shortage:
"...experts found that single cell protein (SCP), particularly
micro-algae consumed by the natives of Central Africa and
Central America would be an effective solution to the problem,
as an alternative source of protein."
http://www.cftri.com/department/pcbt.htm
============================================================
From the SpirulinaSource.com website:
"The United Nations World Health Organization (WHO) in Geneva
has confirmed: 'Spirulina represents an interesting food for
multiple reasons, and it is able to be administered to children
without any risk. We at WHO consider it a very suitable food.'"
...
"Spirulina offers remarkable health benefits to an undernourished
person. Its rich beta carotene can overcome eye problems caused
by Vitamin A deficiency. The protein and B-vitamin complex makes
a major nutritional improvement in an infant's diet. It's the
only food source, except mother's milk, containing substantial
amounts of an essential fatty acid, GLA, which helps regulate
the entire hormone system."
"One tablespoon a day can eliminate iron anemia, the most common
mineral deficiency. Spirulina is the most digestible protein
food, especially important for malnourished people whose
intestines can no longer absorb nutrients effectively. Clinical
studies have shown it helps rebuild healthy intestinal flora."
"These health benefits have made it an excellent food for rapid
recovery of children from malnutrition related diseases in
Mexico, Togo, Romania, China, Rwanda, Zaire, India, Ukraine
and Belarus."
http://www.spirulinasource.com/earthfoodch8a.html#benefits
On the same site, which is an extensive resource for information
on spirulina, is a Spirulina Scientific Reference Library,
containing over 100 references covering 30 years of international
research, documenting spirulina's
- Anti-Viral Activity
- Anti-Cancer Studies
- Beta Carotene, Cancer Prevention and Health Improvement
- Cholesterol Reduction
- Diabetes and Hypertension Reduction
- Food and Nutrition
- Glycolipids and Sulfolipids [in relation to antiviral effects]
- Hematopoiesis and Immunomodulation
- Iron Bioavailability and Prevention of Anemia
- Kidney and Liver Detoxification
- Lactobacillus Improvement [friendly intestinal bacteria]
- Malnutrition Recovery
- Phycocyanin and Immune System Improvement
- Polysaccharides and Immune System Improvement
- Radiation Protective Effect and Immune System Improvement
...and more:
http://www.spirulinasource.com/library.html
============================================================
Park Tonks Ltd, "an innovative company dedicated to the
development of good health using nutrition, nutraceuticals and
immunofacilitation", has a page devoted to studies of the use
of spirulina in supplementing the nutrition of animals.
Included are some useful charts which detail the contents
of spirulina, including a breakdown of the amino acids by
volume, and a comparison of its protein content to that of
soy meal (to which it is superior):
http://www.parktonks.co.uk/products/spirulina.htm
============================================================
Vegans use it to bolster their intake of protein, in place of
the protein which would normally be acquired from eating meat,
as noted on the Veggie.org website:
"Freshwater algae contains a phenomenal percentage of protein.
One type is the deep green spirulina, a food that is 70 percent
protein. It is available in tablets, powders, and even candy bars."
http://veggie.org/veggie/peta-articles/facts/veg/protein-for-vegans-peta.shtml
============================================================
The Antenna 'Research for Progress' site also provides a wealth
of information on Spirulina, including its history:
"In the 1950s, a strange traditional food was rediscovered in Chad
by a European scientific mission. It took the form of dried flat
cakes tinted green with a blue tinge, which were found in the
markets of the Kanem region under the name of "dihé". The study
showed that this "dihé" came from masses of a unique microorganism
harvested on the surface of highly alkaline ponds and dried on the
sand of the banks. This microorganism, capable of photosynthesis
and reproducing itself rapidly, was called "spirulina" because of
its spiral filament-like appearance under the microscope (its
scientific name is Arthrospira platensis; it is a cyanobacterium)."
...
"Exhaustive toxicological studies, as well as nutritional studies
in humans, combined with the fact that spirulina is traditionally
consumed in Chad and Mexico, prove unequivocally the total
harmlessness of this foodstuff. Very few food products have been
so carefully evaluated from the toxicological angle."
...
"Having no cell walls, spirulina is perfectly digestible raw or
simply dried. Its nutritional value goes well beyond its protein
content: it is one of the richest known sources of proVitamin A
and assimilable iron, while also containing high levels of the
rare Vitamin B12, gamma-linolenic acid (GLA) and other essential
fatty acids. Many nutritional tests have proved the
bioavailability of these micronutrients."
http://www.antenna.ch/UK/Mono3_UK.htm
And an extremely thorough analysis of the nutritional
components of spirulina is contained on the following page,
entitled 'THE NUTRITIONAL ASPECTS OF SPIRULINA', by
Jacques Falquet, 1997, Translated by David H. Thompson,
complete with 73 references, and covering the following:
1. Proteins
1.1 Quantities and composition
1.2 Net protein utilisation (NPU)
1.3 Protein efficiency ratio (PER)
2. Lipids
2.1 Total lipids
2.2 Fatty acids
2.3 Non-saponifiable lipids
2.3.1 Sterols
2.3.2 Terpenes
2.3.3 Saturated hydrocarbons (paraffins)
3. Carbohydrates
4. Nucleic acids
5. Vitamins
5.1 Pro-Vitamin A (beta-carotene)
5.2 Vitamin E (tocopherols)
5.3 Water-soluble Vitamins
5.4 Vitamin B12
6. Minerals and trace elements
7. Microflora associated with spirulina crop environments and
preparations
8. Toxicological studies
8.1 Investigations on toxic minerals
8.2 Investigations on organic, mutagenic and teratogenic toxic
substances
8.3 Contamination by neurotoxic or hepatotoxic cyanobacteria
9. Nutritional trials in human subjects
10. Therapeutic value of spirulina: studies, prospects and
questions
http://www.antenna.ch/UK/Aspect_UK.htm
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I trust this will satisfy your interests, however, please
feel free to request clarification in the event that any
of the links fail to work, or anything is unclear.
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