What are the effects of spirulina extract as a supplement in life?
Date
- February 21, 2024
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What is spirulina?
Spirulina, a kind of economic microalgae, prokaryotes of the Spirulina family. Spirulina has a high protein content, containing a special pigment protein – phycocyanin, turnip, and vitamins, containing a large number of essential elements and trace elements for the human body. Human consumption of spirulina has a long history. Commercial aquaculture is mainly used for the production of health products, production of high-grade aquatic feed, extraction of phycocyanin, and so on. The chemical composition of spirulina has the characteristics of high protein, low fat, and low sugar, and contains a variety of vitamins and trace elements, and the nutritional value is very high. The protein content of spirulina is as high as 60%-70%, which is twice that of soybeans, 3.5 times that of beef, and 4 times that of eggs, and it contains a complete range of essential amino acids and reasonable composition. The fat content of spirulina is generally 5%-6% of the dry weight, of which 70%-80% is unsaturated fatty acid (UFA), especially the content of linolenic acid is up to 500 times that of human milk. The fat content of spirulina is generally 5%-6% of the dry weight, of which 70%-80% is unsaturated fatty acid (UFA), especially the content of linolenic acid is up to 500 times that of human milk. Spirulina’s vitamin and mineral content is also extremely rich, the former including vitamins B1, B2, B6, B12, E, and K; The latter includes zinc, iron, potassium, calcium, magnesium, phosphorus, selenium, iodine, and other trace elements, the proportion of biological zinc and iron of spirulina is basically consistent with the physiological needs of the human body and is most easily absorbed by the human body. In addition, phycocyanin (CPC), algal polysaccharide (PSP), gamma-linolenic acid methyl ester (GLAME), beta-carotene, chlorophyll a, and other active components in spirulina have regulatory effects on many animal functions.
What is blue spirulina?
Blue spirulina is a blue pigment derived from a phytochemical called phycocyanin. Therefore, the source of blue spirulina is phycocyanin extracted from green spirulina. Just like green, it can be eaten in a variety of ways. Phycocyanin is a dark blue powder isolated from spirulina. It is mainly found in cyanobacteria, red algae, and crypto-algae. Phycocyanin is one of the rare pigment proteins in nature, which is not only bright in color but also a nutrient-rich protein with complete amino acid composition and high essential amino acid content. Phycocyanin has the functions of anticancer, promoting blood cell regeneration, curing ovaries, and promoting elastin synthesis in the human body.
Phycocyanin can be used as a natural food pigment, phycocyanin is a water-soluble pigment, non-toxic, pure blue, clear, and lovely, and can be used as a food coloring agent, or cosmetic additive. Phycocyanin can also be used in medicine and health food, phycocyanin in vitro experiments can stimulate the formation of red blood cell colonies, similar to the erythropoietin (EPO) effect.
What is green spirulina?
Green spirulina is the most basic form of algae. Farmers harvest algae from ponds or controlled environments, dry the algae, and then grind it into a familiar blue-green powder.
What is the difference between blue spirulina and green spirulina?
Both green and blue spirulina contain phycocyanin, but that’s where the similarities end. Because green spirulina powder is a complete food, it is rich in vitamins and minerals, high in protein, and therefore contains essential amino acids. The biggest difference between green and blue spirulina, besides their radical color, is the taste! Green spirulina is a whole-cell algae, so it tastes more than just a little… MMHHHMMM… Algae. Given that blue spirulina powder is an extract, the smell and taste are more neutral, so it is easy to get some of the benefits of spirulina without the fishy smell.
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