Production of blue green microalgae S. platensis, serves as an alternative approach as feed and food additives due to their rich contents of protein, polyunsaturated fatty acids (γ-linolenic acid), vitamins as well as minerals, pigments and enzymes. Spirulina has several pharmacological activities such as anticancer, antiviral, antibacterial, metalloprotective, antioxidant and immune stimulant effects and Due to these facts it is called super food.

1. Mukesh Sharma
Ph. No :- +919992441517
Email:- mukeshshrm80@gmail.com

2.  Spirulinaisaphotosynthesizingcyanobacteria (blue-green algae).
 It grows vigorously in strong sunshine under high temperatures and highly
alkalineconditions(pH10-12).
 Unicellular
 Itcontains50-70percentproteinalsocontainsallessentialaminoacids
 Spirulinahasan8-10percentphotosyntheticconversionrate(landplantshave
abouta3percentconversionrate)

3.  Spirulinaisafoodsourcethatconsistsofmorethan50-70%protein.
 carbohydrates:15-25%
 lipids:6-13%
 nucleicacids:4.2-6%
 Ithasthehighestknownsourceofbetacarotene.(25timesmorethanrawcarrots)
 SpirulinahasmorevitaminB12thananyotherknownsource.
 Itcontainstherichestfoodsourceofgammalinolenicacid(GLA). (GLAisthe
precursortobody'simportanthormoneprostaglandin)
 Spirulinaisrichestsourceofchlorophyll.
 Spirulinahasanumberofnaturalantioxidantslikebeta-carotene,vitaminE,
vitaminB1,B5,&B6,zinc,manganese, copperandselenium&aminoacid
methionine.

4.  180%morecalciumthanwholemilk
 670%moreproteinthantofu
 3100%morebetacarotenethancarrots
 5100%moreironthanspinach
 Moreantioxidantandanti-inflammatoryactivityin3gofSpirulinathanin
fiveservingsoffruitsandvegetables.

5.  ImprovesHIV/AIDS
 HelpsPreventCancer
 LowersBloodPressure
 ReducesCholesterol
 LowersChanceofStroke
 BoostsEnergy
 WeightLoss
 NutritionalSupplement
 Age-related maculardegeneration(armd)
 Type2Diabetes
 Hypertension

6.  ARMDistheleadingcauseofblindnessinthedevelopedworld.
 Foveahasthehighestvisualacuity.ARMDreducestheacutevisionoffovea.
Themacularmembranesofhumanretinacontainprincipallytwopolar
carotenoidpigments-luteinandzeaxanthin.
 MacularpigmentprotectsagainstARMD. Macularpigmentdensitycanbe
augmentedthroughdietarymodification.
 Spirulinaprovides3750–6000mcgofzeaxanthinperservingsizeof3g.
ThereisnoRDAforluteinandzeaxanthin.

7.  InflammatorycytokineslikeTNFα,IL-6areelevatedandlevelsofanti-
inflammatoryprotein-adiponectinarereducedininsulinresistance.
 Spirulinareduceserumtriglyceridesandalsoreducedinflammatory
responsebyreducinginflammatorycytokinesIL-6andTNF-αand
increasingadiponectin.
 SothatSpirulinacanbeusedasafunctionalfoodtomanageType2
Diabetes.

8.  C-phycocyanin,oneoftheconstituentsofSpirulinaisaselectiveinhibitor
ofcyclooxygenase2.Thismechanismofactionmayinhibitthe
synthesis/releaseofcyclooxygenase-dependentvasoconstrictormetabolite
ofarachidonicacidandinducevasodialation.
 Spirulinasupplementationreducedbothsystolicanddiastolicblood
pressureinsubjects.

9.  Phycocyaninisapigmentfoundinthespirulinathatscientistshave
discoveredpossessesantihypertensiveeffects(itlowersbloodpressure).
Japaneseresearchersclaimthatthisisbecauseconsumingtheblue-green
algaereversesendothelialdysfunctioninmetabolicsyndrome.

10.  Anumberofanimalandtesttubestudiessuggestthatspirulinaincreases
productionofantibodies,infection-fightingproteins,andothercellsthat
improveimmunityandhelpwardoffinfectionandchronicillnessessuchas
cancer.
 Spirulinaisalsorichintetrapyrroliccompoundscloselyrelatedtobilirubin
molecule,apotentantioxidantandanti-proliferativeagent.

11.  Dietshighinnutrient-denseprotein-richfoodslikespirulinapromote
weightlossandlow-fatstoresthroughavarietyofmechanisms.Becauseit
takesmoreenergytometabolize,forexample,eatingproteinhelpsmaintain
leantissueandcontributestofatburning.
 Itcanalsocurbhungerandoverweightpeopleseemtobenefitthemost.To
maximizethisbenefit,tryeatingyourhighproteinspirulinainthemorning
orduringmiddayinsteadofatnight.

12.  Spirulinaisrichinhighqualityprotein,vitamins,mineralsandmany
biologicallyactivesubstances.Itscellwallconsistsofpolysaccharideswhich
hasadigestibilityof86%andcouldbeeasilyabsorbedbythehumanbody.
Therearedifferentcategoriesofspirulinafoodwherepillsandcapsules
madefromdryspirulinaareimportant. Spirulinaincreasethelungs
capacityofsathletes.