Purium offers 2 kinds of Organic Spirulina in both tablet and powder forms. Carob Mint, and natural flavor.
Nature’s Best Source of Carotenes & Essential Fats
The fact that fossils of spirulina algae have been dated back to a time that precedes the dinosaurs, and that it is basically the same today as it was then, speaks volumes about its essential role in the earthly food chain. It turns out that spirulina is nature’s most perfect nutrient source. This alga is rich in a wide spectrum of nutrients, including
micronutrients (vitamins, minerals, phytochemicals) and macronutrients (fat, protein, carbohydrate). Spirulina’s cell walls are made from polysaccharides that are easily broken
down by acids and enzymes in the GI tract, and its nutrients are highly absorbable and bioavailable to the human body.
Spirulina is about 60 percent protein and contains a balanced array of amino acids; it is rich in the anti-inammatory fatty acid, gamma-linoleic acid; and contains a wide spectrum of
highly bioavailable vitamins, antioxidants, carotenes, and minerals. It is particularly rich in carotenes (aka carotenoids), including beta-carotene. Within this spiral-shaped alga, these
powerful antioxidants are complexed with accessory nutrients, including complementary antioxidants, creating a balance not found in supplements that contain only isolated
Spirulina has been found to improve immune parameters and improve resistance to herpes virus, influenza, and even the HIV virus. Unique to spirulina are its phycocyanins, blue-green pigments that boost immunity against infection, reduce inflammation, and may even help to prevent cancer. In healthy people, spirulina enhances energy, alertness, and
What is Spirulina?
Spirulina is 100% natural and a highly nutritious micro salt water plant. This spiral shaped algae is a rich food source. For a long time (centuries) this algae has constituted a significant part of the diet of many communities. Since the 1970′s, Spirulina has been well known and widely used as a dietary supplement.
Spirulina contains rich vegetable protein (60~ 63 %, 3~4 times higher than fish or beef ), multi Vitamins (Vitamin B 12 is 3~4 times higher than animal liver), which is particularly lacking in a vegetarian diet. It contains a wide range of minerals (including Iron, Potassium, Magnesium Sodium, Phosphorus, Calcium etc.), a high volume of Beta- carotene which protects cells (5 time more than carrots, 40 time more than spinach), high volumes of gamma-Linolein acid (which can reduce cholesterol and prevent heart disease).
The Health Benefits of Spirulina
Boost the Immune System
- Improve Digestion
- Reduce fatigue
- Build Endurance
- Nature’s Detoxifier – Cleanse the body
- Boost Energy Levels
- Control Appetite
- Maintain Healthy Cardiovascular function
- Support the Liver and Kidneys
- Reduce Inflammation
- Benefit People Who Suffer from Allergies
Protein in Spirulina
As a protein supplement spirulina has a distinct advantage over other forms of supplement. Because of the important role proteins play in our overall health and well being, they are often referred to as the building blocks of life.
Proteins are complex molecules consisting of chains of amino acids and are best known for their role in the formation and repair of structures such as muscle and bone. However, proteins and their aminos’ have numerous other vital functions, such as insulin management, immune system regeneration, mineral transport and anti-hypertensive properties.
Proteins are made up of 22 identified amino acids. Nine of these are essential yet the body cannot produce them, so they must be provided by the diet. Non-essential amino acids are needed also, but the body can produce these itself. Essential amino acids, plus sufficient nitrogen in foods, are needed to synthesize the non-essential amino acids.
The quality of the protein depends on the amounts of amino acids contained in a protein. The more closely the protein matches the body’s requirements the higher the quality. Spirulina is known as a ‘complete protein’ due to the fact that it contains all the essential amino acids. This means we can get our necessary intake of protein without subjecting our digestive system to the hard work of processing animal products.
Digestable Protein Unlike other forms of protein, the protein in Spirulina is 85-95% digestible, one of the highest available. In fact, Spirulina is second only to a dried egg supplement with regards to usable protein, and higher than any of the common foods in the form in which they are usually purchased.
Being composed of soft mucopolysaccharides, Spirulina has no cellulose in its cell walls making it easy for the body to digest and assimilate.
Its amino acids are delivered to the body for almost instant absorption.
Protein digestibility is important for many people and especially important for people suffering from intestinal malabsorption or digestive disorders. Typically, many older people have difficulty digesting complex proteins and are on restricted diets. They find Spirulina’s protein an ideal way of ensuring they receive the nourishment needed. Spirulina is an effective supplement for sufferers of malnutrition diseases where the ability of intestinal absorption has been damaged. Given to malnourished children, it is more effective than milk powders because milk’s lactic acid can be difficult to absorb.
Among food, Spirulina has a relative high provitamin A concentration. An excessive dose of b-carotene may be toxic, but when the b-carotene is ingested from the Spirulina or another vegetable it is usually harmless since the human organism only converts into vitamin A the quantity it needs. Spirulina is a very rich source in vitamin B12, and that is a reason why these Cyanobacteria are of great value for people needing supplements in the treatment of pernicious anemia.
Spirulina contains 4-7% lipids. Spirulina has essential fatty acids: linoleic acid (LA) and g-linolenic acid (GLA). The latter is claimed to have medicinal properties and is required for arachidonic acid and prostaglandin synthesis. GLA lowers low-density lipoprotein, being 170-fold more effective than LA.
Iron in some nutritional complements is not appropriately absorbed. Iron in Spirulina is 60% better absorbed than ferrous sulfate and other complements. Consequently, it could represent an adequate source of iron in anemic pregnant women.
Spirulina platensis contains about 13.6% carbohydrates; some of these are glucose, rhamnose, mannose, xylose and galactose. Spirulina does not have cellulose in its cell wall, a feature that makes it an appropriate and important foodstuff for people with problems of poor intestinal absorption, and geriatric patients. A new high molecular weight polysaccharide, with immunostimulatory activity has been isolated from Spirulina and is called “Immulina”. This highly water-soluble polysaccharide represents between 0.5% and 2.0% (w/w) of the dry microalgae.
Nucleic acids content
One of the main concerns about the consumption of microorganisms is their high content of nucleic acids that may cause disease such as gout. Spirulina contains 2.2%-3.5% of RNA and 0.6 %-1% of DNA, which represents less than 5% of these acids, based on dry weight. These values are smaller than those of other microalgae like Chlorella and Scenedesmus.
Some natural pigments are found in Spirulina. These pigments are responsible for the characteristic colors of certain flamingo species that consume these Cyanobacteria in the African Valley. This knowledge has promoted the use of this microorganism as source of pigmentation for fish, eggs and chicken. Spirulina also increases the yellowness and redness of broiled chicken due to accumulation of zeaxanthin.
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