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<h1>Spirulina - Spirulina Pacifica by Microrganics</h1>
<h2><b>Spirulina</b> Pacifica - Superfood </h2>
<h3>Superfood Spirulina</h3>
<p><b>SPIRULINA</b> IS THE MOST NUTRITIOUS WHOLE FOOD KNOWN TO HUMANKIND. It has a rich, vibrant history, and occupies an intriguing biological and ecological niche in the plant kingdom. <b>Spirulina</b> is truly an amazing food, full of nutritional wonders.</p>
<p> Imagine a food that can help regulate blood sugar, blood pressure and cholesterol; a food that can alleviate pain from inflammation and deliver antioxidant activity to ward off life threatening diseases like cancer, Alzheimer's, heart disease and stroke; a food that helps and protects the liver and kidneys and removes radiation from the body; a food that improves the immune system, alleviates allergies and has been proven to fight many different viruses; a food that helps your eyes and brain; a food that can actually help you lose weight, increase friendly flora in the intestines and improve digestion. Scientific research shows that <strong><b>Spirulina</b></strong> may help in all of these areas and more. Don’t believe it? This short book will tell you all about the scientific experiments and clinical trials that have shown these positive benefits. But the best way to find out for yourself is to try a bottle of <strong><b>Spirulina</b> tablets </strong>or powder and see what it can do for you. </p>
<p><b>Spirulina</b>'s concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles. <b>Spirulina</b> is about sixty percent complete, highly digestible protein. <b>Spirulina</b> contains every essential amino acid. It contains more beta-carotene than any other whole food; it is the best whole food source of gamma linolenic acid (GLA); it is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes; and it is abundant in other valuable nutrients about which scientists are learning more each year, such as carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA, and DNA.</p>
<h3><b>Spirulina</b> supplies nutrients that are lacking in most of our diets.</h3>
<p> It provides athletes with long-lasting energy and reduces recovery time; it nourishes people who have digestion, assimilation, and elimination problems; it satisfies the appetite as it provides essential nutrients to weight watchers; it enables children and others who don't like vegetables to eat their greens by taking a few tablets; and it helps busy people who don't have time for regular, balanced meals to nourish themselves. People with various health problems swear by <b>Spirulina</b> - it appears to promote overall health and well-being. </p>
<h2>Comparing <b>Spirulina</b> with other foods</h2>
<p><b>Spirulina</b> has 300% more calcium than whole milk</p>
<p><b>Spirulina</b> has 2300% more iron than spinach</p>
<p><b>Spirulina</b> has 3900% more beta carotene than carrots</p>
<p><b>Spirulina</b> has 375% more protein than tofu</p>
<p>Three grams of <b>Spirulina</b> have more antioxidant and anti-inflammatory activity than five servings of vegetables</p>
<p>Comparing phytonutrient levels, <b>Spirulina</b> is 31 times more potent than blueberries, 60 times more potent than spinach and 700 times more potent than apples</p>
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<p>Algae – Our Benefactors</p>
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<p> Algae were the first plants to appear on the planet. Billions of years ago, they transformed the carbon-dioxide-based atmosphere to an oxygen-rich atmosphere in which other life forms could evolve.</p>
<p> Most people think of algae as green or red stuff growing in the ocean or lakes, but, like land plants, there are countless different species of algae; algae come in different colors and sizes and provide everything from deadly toxins to potent medicines.</p>
<p> Of the more than 30,000 species of algae, blue-green algae, such as <b>Spirulina</b>, are the most primitive. They contain no nucleus and their cell walls are soft and easily digested, unlike those of other plants that contain hard cellulose. Of all the algae, <b>Spirulina</b> has emerged as the most potent and nutritious food. In fact, <b>Spirulina</b> is the most concentrated and nutritious whole food known to science. Although <b>Spirulina</b> has been around for millions of years, its widespread popularity as a food is very recent.</p>
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<h3>Natural Versus Processed <b>Spirulina</b></h3>
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<p> The health and fitness revolution has brought about new attitudes to diet and lifestyle. Now that we live longer, we want to stay strong and healthy. The demand for natural unprocessed food is growing daily. But, because most of us lead such busy lives, we need to prepare a lot of our meals in a hurry. We want our food to be fast and healthy – not just fast. We often eat out, and those meals are generally lower in nutrients than meals prepared at home.</p>
<p> The National Research Council's Committee on Diet and Health recommends that we eat 5-9 servings of fruit and vegetables a day; even for people who try to eat well, that's quite a challenge. Many of us don't make it a priority to prepare healthy meals every day. It’s good to know that by eating just 3 grams of <b>Spirulina</b> each day we get more antioxidant and anti-inflammatory nutrients than are found in 5 servings of vegetables! </p>
<p> To remedy poor diets, many people take food supplements. Taking synthetic vitamin supplements can help; however good synthetics may be, natural food is always better. The body absorbs and utilizes food more efficiently than it does synthetics. Intuitively our bodies prefer food, and <b>Spirulina</b> is an extremely digestible, nutritious food.</p>
<h3>Nutrition for People of All Ages</h3>
<p> <b>Spirulina</b> is a perfect complimentary nutrient for people of all ages. No RDAs (Recommended Daily Allowances) have been set for the elderly, but their nutritional needs are different from those of other age groups. They are more likely than younger people to be deficient in certain nutrients and may not absorb, utilize, or store nutrients efficiently. Many elderly people are on medication for extended periods, which interferes with nutrient levels. It may not be easy to obtain all the required nutrients from food, so it is important to take food supplements that can be easily digested and utilized by the body. <b>Spirulina</b> is a high-energy food, and due to its soft cell wall, <b>Spirulina</b> offers nutrients in an easily assimilable form. People of all ages also take <b>Spirulina</b> for its cleansing effect and its ability to help improve digestion and elimination.</p>
<p> The amount of <b>Spirulina</b> taken can be adjusted to fit the needs of an individual according to their age, health status or the particular results they want to achieve. Children who won't eat their vegetables and students away from home should take <b>Spirulina</b>. People who do not consistently eat good, nutritious food are also good candidates for <b>Spirulina</b>. Older people and people recovering from operations should take <b>Spirulina</b>. People who need more energy or aren’t eating a well balanced diet should take <b>Spirulina</b>; in fact, all of the groups mentioned above should eat <b>Spirulina</b> every day. </p>
<p> It's reassuring to know that, even when we're busy, with not enough time to shop or cook, we can still eat our greens by taking <b>Spirulina</b>. We're not suggesting that taking <b>Spirulina</b> makes it all right to live on junk food, but <b>Spirulina</b> is certainly a good addition to any diet.</p>
<h3>Pets and Plants</h3>
<p><strong> <b>Spirulina</b> is not only good for people: Animals and plants thrive on it too. </strong>When given <b>Spirulina</b>, old cats and dogs with dull, thinning coats have been seen to develop thick, lustrous coats; and pets with stiff joints appear to improve considerably, becoming supple and active again.</p>
<p> Veterinarians prescribe <b>Spirulina</b> to aid recovery, increase stamina, relieve stiffness, and also for show animals for general toning, as these animals need to look their best.</p>
<p> Prize winning koi carp are fed <b>Spirulina</b> to enhance their color and health. Bird breeders add <b>Spirulina</b> to feed to enhance plumage color and luster. <b>Spirulina</b> is used extensively by aquaculture companies to improve the growth rates, increase disease resistance, improve survival rates, reduce medication requirements and improve quality and coloration of various fish and shellfish (Henson 1990). </p>
<p> Gardeners can use <b>Spirulina</b> as a complete, effective foliar plant food. Homeowners can sprinkle a little <b>Spirulina</b> in the earth around their favorite houseplant and see what a difference it makes. Organic farmers can use <b>Spirulina</b> as a completely natural and healthy fertilizer. In one case, an organic lettuce grower in Hawaii saw a tremendous increase in the yield and health of his lettuce by fertilizing with <b>Spirulina</b>, while a farmer across the street using conventional fertilizer had lettuce that grew much slower and smaller. </p>
<H3><b>Spirulina</b> the complete protein</h3>
<p> <b>Spirulina</b> is about sixty percent protein - far more than any other food. Its protein is complete, meaning that it contains all the essential amino acids. While most animal proteins are high in fat, calories, and cholesterol, <b>Spirulina</b> is only five percent fat, most of which is beneficial unsaturated fatty acids like GLA (more on this wonderful nutrient later). There are less than four calories in each gram and practically no cholesterol.</p>
<p> <b>Spirulina</b>'s protein is easily digested and assimilated. Other plants have cell walls of hard, indigestible cellulose, while <b>Spirulina</b>'s cell walls consist of soft mucopolysaccharides, making it easy for the body to digest. Digestibility and absorption are very important factors, especially for undernourished people, convalescents, and the elderly.</p>
<p> To determine the percentage of usable protein in a food, we measure the amount of protein present, its digestibility, and its biological value. The only food with more usable protein than <b>Spirulina</b> is eggs. None of the protein sources in the chart below has even close to the amount of other nutrients that <b>Spirulina</b> has; and of course, many of these other protein sources have very negative properties as well, such as animal fat and cholesterol.</p>
<h3>The Case for Dietary Antioxidants</h3>
<p> For most people the term oxygen has pleasant connotations. From the healing air in a forest to the serenity gained from deep breathing, oxygen is very soothing. As is typical in nature, however, there are positive and negative aspects of oxygen. Although oxygen is essential for metabolism, it is a very reactive compound. Sometimes oxygen will combine with the complex molecules of metabolism to make reactive intermediate compounds which can be dangerous.</p>
<h3>Alleviating Free Radicals with <b>Spirulina</b></h3>
<p> When oxygen combines with the complex metabolic molecules it creates compounds called free radicals. Small quantities of free radicals are produced during normal body metabolism, such as breathing and digestion. Exposure to sunlight and bacterial infections promotes free radical formation. Athletes tend to generate more free radicals during strenuous exercise, when they burn more of the body's fuel. Large quantities are present in many of the pollutants our bodies are exposed to, like smoke, burnt food, car exhaust, and many chemicals. Free radicals are highly unstable molecules ready to react (oxidize) with anything. Once free radicals are formed, they can trigger a chain reaction that produces other free radicals. The human body produces some antioxidants like superoxide dismutase to help alleviate the free radicals produced by the body; unfortunately, living in today’s world with higher stress levels, pollution and mass-produced foods increases our bodies’ free radical levels above what can be eliminated by the antioxidants produced by the body. </p>
<p> The outward manifestations of free radical damage are lines, wrinkles, dry skin, loss of muscle tone, and even skin cancer. Internally, free radicals impair immune function, damage tissue, and generally weaken or destroy cells. Damage to cells includes the DNA; and damage to the DNA of our cells is now thought to be a major component of the aging process. DNA contains the cells' instructions for when to divide, how to make enzymes and other proteins, and how to direct all the other cellular activities. Once this "blueprint" has been damaged, cells lose their ability to function normally. Damage to DNA is usually repaired, but occasionally the repair job is defective. In the worst case, a cancerous cell line can begin. Fortunately, we have immune systems that are generally, but not always, capable of detecting and eliminating cancerous cells. But of course, it is better to avoid this last line of defense and prevent the damage in the first place.</p>
<h3>Antioxidants</h3>
<p> An antioxidant is capable of joining with a free radical and rendering it harmless. One can visualize a free radical as a spilled liquid and the antioxidant as the sponge. When antioxidants are present, the cell can proceed with its business without damage. Certain natural foods and herbs are the source of most antioxidants, which is why diet is so important in maintaining a healthy and strong body and a cancer-preventive lifestyle. Besides quitting or avoiding smoking, modifying your diet is the single most important factor in cancer avoidance. Eating foods rich in antioxidants such as carotenoids, phycocyanin, superoxide dismutase and vitamins C and E is another great way to help prevent cancer. </p>
<h3>Carotenoids in <b>Spirulina</b></h3>
<p> Carotenoids are vitally important antioxidants. Numerous studies have indicated that people whose diets contain a lot of foods rich in carotenoids lower their risk of developing various types of cancer (see the section on Scientific Research).</p>
<p> Natural vs. synthetic: A good illustration of the importance of taking natural vitamins from food can be made with beta-carotene, one of the carotenoids present in <b>Spirulina</b> in large quantities. There are many synthetic beta-carotene supplements on the market. In fact, even some that claim to be "natural" are synthetic. Nature makes beta-carotene in two shapes, called cis and trans, while synthetic is primarily only one shape (trans). The two forms of beta-carotene are displayed in the following diagram.</p>
<p> Cis and trans forms of beta-carotene are two different compounds, different chemically, and different physically. They behave differently when crystallizing and when dissolving. There is also a difference when they are absorbed in the intestine for digestion. In fact, a study showed that chickens and rats absorb ten times more natural beta-carotene than synthetic! In studies where beta-carotene is correlated with lower incidence of cancer, the beta-carotene is from natural food. This is one reason why major government agencies, such as the National Institute of Health and the National Cancer Institute, recommend natural food sources of beta-carotene.</p>
<p> Another advantage of natural beta-carotene is that it contains no artificial ingredients or preservatives, whereas synthetic beta-carotene contains preservatives and trace residues of chemicals used in the refining process.</p>
<p> There are between 400 and 600 carotenoids about which we know very little: almost all the research so far has concentrated on beta-carotene, lutein, lycopene, zeaxanthin and most recently astaxanthin. The full range of carotenoids is only found in food, which is why it is important to include carotenoid-rich foods in our diet.</p>
<p> It is quite possible that the other carotenoids are just as valuable for our health as beta-carotene. Carotenoids are used and stored in several parts of the body, including the adrenal glands, the reproductive system, the pancreas and spleen, the skin, and the retina. Depletion of these stores results in disturbances in the body despite adequate levels of beta-carotene.</p>
<h3>Sources of Natural Beta-carotene</h3>
<p> There are many food sources of beta-carotene. Spinach and kale and other dark green leafy vegetables, broccoli, pumpkin, carrots, squash, papayas, cantaloupes, and other yellow and orange fruits and vegetables are all excellent sources. Regrettably, however, most people get only 25-30% of the daily dietary carotenoid intake recommended in a cancer-preventive diet; and many people are unwilling to make radical dietary changes.</p>
<p> The easy way to eat your daily dose of food-based beta-carotene is to take <b>Spirulina</b>, the richest whole food source of beta-carotene. Unlike other beta-carotene supplements, <b>Spirulina</b> is a whole food with its beta-carotene in a naturally chelated food matrix. And <b>Spirulina</b> is not only rich in beta-carotene, it contains other very important carotenoids like zeaxanthin and beta-cryptoxanthin as well as lesser known carotenoids such as myxoxanthophyll and echinenone. </p>
<h3><b>Spirulina</b> Dosage and Timing</h3>
<p> How much <b>Spirulina</b> should you take, and when? As a dietary supplement, the recommended minimum amount is three grams daily – one teaspoon of powder or six 500 mg tablets. Since it is a pure and natural food, you may safely take more, to suit your personal health program.</p>
<p> Because high-protein foods have been found to increase alertness – and <b>Spirulina</b> is the richest whole food source of protein – it is best to take <b>Spirulina</b> at least four hours before going to bed. Otherwise, you can take it whenever you like – with, before, or between meals; before or after working out; or whenever </p>
<h3><b>Spirulina</b> and Protein</h3>
<p> <b>Spirulina</b> is a superior source of dietary protein – up to 60% highly digestible protein, containing all essential amino acids.People often ask whether they should take all six tablets at once or take two tablets three times a day. The answer is, it really doesn't seem to matter. People report feeling benefits whenever and however they take <b>Spirulina</b>. And since many of the nutrients in <b>Spirulina</b> are not water soluble and are thus not eliminated from the body by urination, taking all your <b>Spirulina</b> at once rather than throughout the day does not present any problems. </p>
<p> Many people are so used to taking synthetic supplements that they are shocked at the idea of taking ten, twenty or thirty tablets a day. However, if you think of it as eating a snack or part of a meal, then ten or twenty grams is not excessive. Body builders and other athletes often eat as much as fifty grams a day. Many people get great results by varying the amount they take. For example, if you are under a lot of stress, working long hours, or using a lot of physical energy, you may wish to increase your dose. Weight watchers may like to experiment until they find the optimum amount that helps to satisfy their appetites.</p>
<p> It is important to note that <b>Spirulina</b> is a natural cleanser and helps to eliminate toxins from the body, especially when it is first taken. A few people, (approximately 1 – 2%) may experience slight changes in there digestive systems for the first few days when taking <b>Spirulina</b>. These changes are always short-lived, and after a few days these people are back to normal and usually report feeling better than ever due to all the positive benefits of <b>Spirulina</b>.</p>
</h3>Medical Research into <b>Spirulina</b></h3>
<p> Some of the nutrients in <b>Spirulina</b>, such as superoxide dismutase, glycolipids, sulfolipids, various carotenoids, RNA, and DNA, are just beginning to receive attention, while others have yet to be researched, and it will be many years before we have enough scientific data to draw conclusions about their contribution to our wellbeing. For example, we still know relatively little about the trace elements and the more than 2000 enzymes in <b>Spirulina</b>; but researchers have been studying <b>Spirulina</b> for over thirty years now and a great deal has been proven about the many benefits of <b>Spirulina</b> consumption.</p>
<p> The National Research Council makes dietary recommendations based on foods rather than on specific nutrients contained in those foods. Absolute scientific proof of the benefits of certain nutrients is hard to obtain, and many more years of rigorous testing are needed to verify current dietary theories. The general effects of a type of diet are easier to ascertain. For example, we now know that high-fat diets are linked to some types of cancer. Researchers have estimated that approximately 35% of all deaths from cancer are related to diet (Doll and Pete 1981), and the figure could be as high as 70%. Wynder and Gori (1979) estimated that 40% of cancer incidence among men and almost 60% among women is related to diet. Eating a diet rich in vegetables and fruit is an excellent way to decrease your risk of cancer, heart disease and other life threatening illnesses. Eating <b>Spirulina</b> every day is another important step you can take to live a long and healthy life.</p>
<h2>Beta-Carotene and <b>Spirulina</b></h2>
<p>Some astonishing work with carotenoids is showing that they may be much more than free radical absorbers. Leading edge researchers have discovered that some carotenoids actually affect the way our cells communicate. For example, cancerous cell lines are typically unable to receive growth-controlling chemical signals from other cells. Beta-carotene opens the membrane communication channels of cancerous and pre-cancerous cells, allowing the body to signal the cancerous line to stop dividing. Thus, foods rich in carotenoids, in this case beta-carotene, may not only be able to prevent but also reverse cancers (Wolf 1992).Another study showed that beta-carotene reduces the size of tumors that were already present in hamsters and slowed new tumor growth, extending the hamsters' survival time (Schwartz et al 1988).Beta-carotene also has all the benefits of vitamin A. Our bodies make vitamin A out of beta-carotene, but with beta-carotene there is no risk of vitamin A toxicity because the body will only convert as much beta-carotene to vitamin A as it needs. Whereas prolonged use of large amounts of vitamin A can cause skin rashes, hair loss, headaches, and irreversible liver damage, no toxicity or side effects have been found even with very large doses of beta-carotene. Excess beta-carotene circulates in the blood and is stored in fat tissue: an orange tint to the skin, especially in the palms of the hands, indicates reserves of beta-carotene.</p>
<p>Natural beta-carotene is chemically and physically different from the synthetic form. And although there is evidence that the body absorbs natural beta-carotene ten times more easily than it absorbs the synthetic form (Ben-Amotz et al 1989), most controlled studies with beta-carotene use the synthetic form. However, since the studies are showing that synthetic beta-carotene appears to be helping to protect against cancer and heart disease, it would indeed be interesting to see the results of studies involving natural beta-carotene. One such study noted significant differences between the use of synthetic and dietary beta-carotene (Brevard 1989).Numerous studies have shown that people whose diets are high in beta-carotene have a lower incidence of various cancers (Ziegler 1989). Smokers, who are especially vulnerable, should maintain their beta-carotene levels. Low beta-carotene levels in the blood of smokers have been connected with the later appearance of lung cancer (Stahelin et al 1991). Researchers at Albert Einstein College of Medicine have shown that beta-carotene exerts a protective effect against the development and progression of cervical cancer (Palan et al 1992). Beta-carotene may also help to protect the skin against the damaging effects of sunlight and help to prevent skin cancers (Kornhauser et al 1986).In the early 1980’s a landmark study by the US National Science Foundation entitled Diet, Nutrition and Cancer, concluded on the basis of epidemiological evidence that diets rich in beta carotene were correlated with a reduction in the incidence of cancer. In fact, over 200 studies of dietary consumption of beta-carotene indicated a reduction of a range of cancers. </p>
<p>Subsequent to those results scientists began a very large clinical trial of heavy smokers (two packs or more per day) in Finland to determine if supplementation with synthetic beta carotene would reduce the incidence of cancer. (Remember, synthetic beta carotene is different than that found in <b>Spirulina</b> in that it contains only the all-trans (no bends) version of the molecule while natural sources like <b>Spirulina</b> provide several cis-forms (molecules that have bends in them) as well as the all-trans form.)The results of the trial were surprising in that contrary to the hypothesis, the beta-carotene supplemented group had a small (statistically insignificant) increase in the incidence of lung cancer. Interestingly, the group in the study with the highest blood levels of beta carotene from dietary sources had the lowestIncidence of lung cancer.Scientists theorized that these results came from the fact that beta-carotene works in combination with vitamin C to reduce the energy of free radicals. In the absence of vitamin C, beta-carotene can actually form a pro-oxidant, leading to accelerated tissue cellular damage. Because of the high intake of free radicals in the lungs by smokers, they become deficient in vitamin C and this is thought to be the reason supplementing heavy smokers with beta-carotene can cause a slight increase in cancer risk. (Note: There are very few antioxidants that never become pro-oxidants. The only two well researched carotenoid antioxidants that never become pro-oxidants are astaxanthin and zeaxanthin. So if you smoke, be sure to take <b>Spirulina</b> for its natural beta-carotene and zeaxanthin carotenoid antioxidants, take a natural astaxanthin supplement and take some Vitamin C as well.) One of the largest studies to determine the relationship between beta-carotene and cancers is the ten-year study at Harvard Medical School involving 22,000 physicians. An interim report concentrated on 333 of the doctors who were showing signs of coronary artery disease when the study began. Those who were taking the beta-carotene supplements suffered about half as many heart attacks, strokes, heart surgeries, and other major cardiovascular events as those taking a placebo. Although the study was intended to look at beta-carotene and cancer, results are showing that beta-carotene also plays a role in preventing heart disease. It appears to discourage the formation and oxidation of low-density lipoprotein (LDL) cholesterol, thus lessening the damage to arteries that results in atherosclerosis (Johns Hopkins University 1991). In a smaller study involving people who chew tobacco, results have shown that taking beta-carotene supplements reduces oral precancerous lesions (Stich et al 1991).As we grow older, immunological functions decrease, and the body's repair system begins to fail, making us more susceptible to diseases and other health problems. Antioxidants, in particular carotenoids, help to prevent the free radical damage associated with the aging process itself.</p>
<p>There is strong evidence that beta-carotene also enhances many aspects of immune function (Bendich 1988). It stimulates immunocompetence in healthy individuals and enhances immune function in people who have tested HIV positive (Garewal et al 1992). The cells of the immune system are among the most sensitive to oxidation.In other research, the severity of measles in children has been reduced with vitamin A supplementation; and children who suffered higher fevers and were hospitalized with measles were found to have low vitamin A levels (Frieden et al 1992). Measles is one of the severest infectious diseases in poor communities; and vitamin A given to children with complicated measles was seen to enhance immune-competence and decrease morbidity and mortality (Coutsoudis et al 1992).Lastly, large doses of beta-carotene were given to people with a disorder called erythropoietic protoporphyria (EPP), which is a hypersensitivity to visible light. In several studies over three-quarters of the patients experienced significant improvement in their ability to tolerate exposure to light; and over three-quarters of those could now spend four times longer out in the sun (Mathews-Roth 1981). This was especially important to children who could now play outdoors. There is evidence that carotenoids also help protect against other forms of photosensitivity (Kornhauser et al 1986). Zeaxanthin The second most prevalent carotenoid in <b>Spirulina</b> is zeaxanthin. In fact, there is more zeaxanthin in just 3 grams of Hawaiian <b>Spirulina</b> than there is in a large bowl of spinach, one of nature’s richest sources. Zeaxanthin is a very important antioxidant for two reasons: 1) It is one of the few antioxidants that can cross the blood brain barrier and bring antioxidant protection to the eyes, brain and central nervous system and 2) it is also one of the few antioxidants that never becomes a pro-oxidant. It’s true that many wonderful antioxidants can become pro-oxidants (cause oxidation in the body) in the absence of sufficient supporting antioxidants. Zeaxanthin and astaxanthin are two carotenoids that never become pro-oxidants in any situation. </p>
<p>These two facts about zeaxanthin are leading researchers to study zeaxanthin more and more, and as they do, they’re finding out that it is a powerful antioxidant with many benefits. In the chart below, zeaxanthin beat out all other antioxidants tested except for astaxanthin in singlet oxygen quenching rates. It beat Vitamin E by over 400 times! (Please note that there are many different ways to measure antioxidant strength, and this is just one test.) An article in the June 2005 issue of the Alternative Medicine Review summarized some of the benefits of zeaxanthin and its closely related xanthophyll carotenoid lutein: “Lutein and zeaxanthin are the only carotenoids found in both the macula and lens of the human eye, and have dual functions in both tissues – to act as powerful antioxidants and to filter high-energy blue light…In addition to playing pivotal roles in ocular health, lutein and zeaxanthin are important nutrients for the prevention of cardiovascular disease, stroke and lung cancer. They may also be protective in skin conditions attributed to excessive ultraviolet (UV) light exposure.”Researchers at the Antioxidants Research Laboratory, a subsidiary of the United States Department of Agriculture’s Human Nutrition Research Center on Aging, added to the above, citing zeaxanthin’s potential role in the prevention of cardiovascular disease: “Epidemiological studies indicating an inverse relationship between xanthophylls [zeaxanthin is a xanthophyll] intake or status and both cataract and age-related macular degeneration suggest these compounds can play a protective role in the eye. Some observational studies have also shown these xanthophylls may help reduce the risk of certain types of cancer, particularly those of the breast and lung. Emerging studies suggest as well a potential contribution of lutein and zeaxanthin to the prevention of heart disease and stroke.” (Ribaya-Mercado and Blumberg, 2004)A study done in the Netherlands examined the role that zeaxanthin and beta-carotene had on inflammation-caused atherosclerosis. They found that the inverse relationship between these carotenoids and leukocytes may explain the possible protective effect of carotenoids on atherosclerosis through their work as anti-inflammatories (van Herpen-Broekmans et al, 2004). </p>
<p>Phycocyanin Phycocyanin is being studied more and more by scientists in recent years.The word “phycocyanin” comes from the Greek word for algae “phyco” and the Greek word for blue “cyan.” Phycocyanin is an amazing water-soluble blue pigment that gives <b>Spirulina</b> its bluish tint. Phycocyanin is only found in blue-green algae like <b>Spirulina</b>—you can’t get it in other foods. Phycocyanin is one of the key ingredients that make <b>Spirulina</b> such a wonderful Superfood, and a vital difference between <b>Spirulina</b> and other green foods like chlorella, wheat grass and barley. Phycocyanin is a powerful water soluble antioxidant. Scientists in Spain showed that an extract of <b>Spirulina</b> containing phycocyanin is a potent free radical scavenger and inhibits microsomal lipid peroxidation (Pinero et al, 2001). <b>Spirulina</b> has many different types of antioxidants, and the unique nature of phycocyanin makes <b>Spirulina</b> a level above other antioxidant foods or formulas. It is the phycocyanin in <b>Spirulina</b> that is thought to help protect against renal failure caused by certain drug therapies administered in hospitals. Phycocyanin has also shown promise in treating cancer in animals and stimulating the immune system (Iijima et al 1982). A recent study showed that phycocyanin is a powerful anti-inflammatory (Reddy et al 2000). It has also been shown to inhibit the allergic inflammatory response (Ramirez et al 2002). </p>
<p>Phycocyanin combats inflammation as a Cox-2 inhibitor. Prescription Cox-2 inhibitors can damage the liver, but phycocyanin actually helps the liver. A great deal of research has been done in Japan on phycocyanin. The Japanese have found that phycocyanin protects the liver and the kidneys during detoxification, as well as activating the immune system. Researchers at the Osaka Medical Center for Cancer and Cardiovascular Diseases said “<b>Spirulina</b> is surmised to potentiate the immune system leading to suppression of cancer development and viral infection.” Their human clinical study showed that a hot water extract of <b>Spirulina</b> rich in phycocyanin increased interferon production and NK cytotoxicity (cancer killing cells) when taken orally (Hirahashi et al, 2002).Cuban scientists have also been looking at the many properties of phycocyanin. Animal studies done with rodents showed that phycocyanin has anti-inflammatory activity due to prostaglandin E-2 inhibition (Romay et al, 2000) and that it reduces allergic inflammatory response and histamine release from cells (Remirez et al, 2002). Another study indicated that <b>Spirulina</b> had an anti-arthritic effect in mice, which they said may be due to the anti-inflammatory and antioxidant properties of phycocyanin (Remirez et al, 2002) Another study in Cuba concluded that phycocyanin has antioxidant, anti-inflammatory, neuroprotective (brain) and hepatoprotective (liver) effects (Romay et al 2003). Their work was done both in-vitro and in-vivo. In twelve experimental modules of inflammation, phycocyanin exerted a dose-dependant anti-inflammatory effect in every case. These scientists also found that phycocyanin reduced levels of tumor necrosis factor in mice and showed neuroprotective effects in rats. An interesting study was done in Ukraine (where <b>Spirulina</b> had previously shown effectiveness in removing radioactivity from the urine of children suffering from high levels of radiation from the Chernobyl nuclear accident). This study was done with rats that were exposed to x-rays. The study found that rats fed phycocyanin experienced a correcting effect of the radiation exposure (Karpov et al, 2000). </p>
<p>Similar to studies done on <b>Spirulina</b> in its entirety, water extracts of <b>Spirulina</b> that are rich in phycocyanin have shown excellent antiviral properties. In one such experiment done at the National School of Biological Sciences in Mexico City the phycocyanin-rich extract inhibited the infection for herpes simplex virus 1 and 2, pseudo-rabies virus and human cytomegalovirus (Hernandez-Corona et al, 2002). In another study, a <b>Spirulina</b> water extract was compared with a chlorella water extract. Since chlorella has no phycocyanin, it performed much worse than <b>Spirulina</b> in relation to liver disease cells. The extracts of these two algae both showed positive effects, but <b>Spirulina</b> had a stronger effect than chlorella. The researcher pointed out, “the growth inhibitory effects of aqueous <b>Spirulina</b> extract on human liver cancer cells was five times that of chlorella.” (Wu et al, 2005). Earlier work at the University of California, Irvine showed that phycocyanin exhibited a positive effect in removing plaque from the arteries (Morcos et al, 1988). The authors stated that the properties that phycocyanin exhibited in their study “suggest potential therapeutic use for plaque localization and regression.” SOD: Superoxide Dismutase The enzyme called “superoxide dismutase” or “SOD” was discovered in 1968. It has been called the “antioxidant catalyst.” SOD was first used in an injectable form to treat severe breathing problems, arthritis and cancer. The human body can produce its own SOD; it is considered one of the fastest acting and most important antioxidants in protecting the body against harmful oxidative stress. The problem historically with SOD has been that, since it is an enzyme, it has been difficult to take SOD orally and obtain active absorption of this enzyme into the bloodstream and throughout the body. Enzymes are generally unstable and cannot withstand the harsh acids present in the human stomach; however, evidence suggests that <b>Spirulina</b> in tablet form does not thoroughly dissolve in the stomach. It is true that a portion of the <b>Spirulina</b> tablets are dissolved in the stomach, but also, a significant portion of the <b>Spirulina</b> tablets are dissolved in the intestines. Stomach acids are not present in the intestines so SOD can be absorbed in a stable, active state directly from the intestine into the bloodstream and then carried by the bloodstream throughout the body. </p>
<p>A great deal of research has been done on SOD. In a recent study done in Germany the researchers stated that “one of the most important antioxidant enzymes is superoxide dismutase which catalyzes the dismutation of superoxide radicals to hydrogen peroxide. The enzyme plays an important role…in theories of the mechanisms of aging.” (Kowald et al, 2005) Another study done at the University of California, San Diego reported that SOD “protects cells from toxic, reactive oxygen species and may be involved in age-related degeneration.” This study showed that the absence of SOD in mice resulted in hearing loss at an earlier age (Keithley et al, 2005) Another animal study done in Finland concluded that “compounds with SOD and catalase activities have shown promising results in animal models against a variety of oxidant exposures including cigarette smoke in the lung.” (Kinnula 2005) SOD is believed to have a great influence in neurodegenerative diseases in general. It is widely believed that oxidative stress plays a major role in neurodegenerative diseases, so effective antioxidants like SOD may play a preventive or corrective role in such diseases. “Evidence of oxidative stress is apparent in both acute and chronic neurodegenerative diseases, such as stroke, Parkinson’s disease and amyotrophic lateral sclerosis [ALS or “Lou Gehrig’s disease]. Increased generation of reactive oxygen species simply overwhelms endogenous antioxidant defenses, leading to subsequent oxidative damage and cell death…Antioxidant enzymes such as superoxide dismutase (SOD), catalase and glutathione peroxidase have demonstrated therapeutic efficacy in models of neurodegeneration.” (Pong, 2003)Another study done in Poland states that “the use of antioxidants as drugs that may control the inflammatory process recently has become widely studied…One of the most important components or antioxidant barriers in humans is superoxide dismutase. Experimental treatment with SOD proved to be effective in animals.” (Renke et al, 2005) At the University of Colorado School of Medicine researchers pointed out that the space between individual cells is protected from oxidative stress by SOD, and that this activity is more highly pronounced in certain areas including blood vessels, heart, lungs, kidney and in the placenta. They pointed out that the loss of SOD activity “contributes to the pathogenesis of a number of diseases.” (Nozik-Grayck et al, 2005) Polysaccharides and “Calcium Spirulan” Polysaccharides are another constituent of <b>Spirulina</b> that show promise of having great benefits in human nutrition.</p>
<p> Calcium Spirulan is one such polysaccharide, which is separated out from a hot water extract of <b>Spirulina</b>. Japanese researchers have found excellent potential for Calcium Spirulan in different applications. In one experiment, Calcium Spirulan was found to inhibit the replication of several different viruses including HIV-1, herpes simplex 1, measles, mumps, influenza, and human cytomegalovirus. “It was found that Calcium Spirulan selectively inhibited the penetration of virus into host cells.” (Hayashi et al, 1996) The same group of researchers from Toyama Medical and Pharmaceutical University performed another experiment in which Calcium Spirulan again showed excellent antiviral properties against HIV-1 and herpes simplex 1. The study said “Calcium Spirulan can be a candidate agent for an anti-HIV therapeutic drug that might overcome the disadvantages observed in many sulfated polysaccharides.” (Hayashi et al, 1996)A study done in 2001 at the University of Mississippi School of Pharmacy extracted a polysaccharide from <b>Spirulina</b> which they named “Immulina.” They found that this polysaccharide has potent immunostimulatory activity in humans through activation of monocytes and macrophages, and that it also increases interleukin-1b and tumor necrosis factor alpha. They concluded that this polysaccharide is “between 100 and 1000 times more active for in vitro monocyte activation than polysaccharide preparations that are currently used for cancer immunotherapy.” (Pugh et al, 2001) Researchers in both Japan and China have examined the potential of <b>Spirulina</b>’s polysaccharides in cancer therapy. In a study titled “Inhibition of tumor invasion and metastasis by Calcium Spirulan,” scientists at Japan’s Toyama Medical and Pharmaceutical University found that lung metastasis was significantly reduced by Calcium Spirulan by inhibiting tumor invasion of the cell membranes. A “marked decrease of lung tumor colonization” resulted (Mishima et al, 1998). The Chinese study was done on mice and dogs at the Medical and Pharmaceutical Academe of Yangzhou University. They found that the polysaccharides from <b>Spirulina</b> increased the level of red blood cells, white blood cells, and hemoglobin in the blood, and also increased nucleated cells in bone marrow of dogs. There conclusion: “Polysaccharide extract of <b>Spirulina</b> Platensis has chemo-protective and radio-protective capability, and may be a potential adjunct to cancer therapy.” (Zhang et al, 2001) Gamma Linolenic Acid (GLA) In the quest for a healthier diet, we face a major adversary – dietary fat. </p>
<p>We all know that fats and oils tend to be fattening – they help clog the arteries and expand the waistline. But good or unsaturated fatty acids are present in every cell and are essential for good health, performing many vital functions. Excess fats and oils cause harm by flooding our systems with the wrong kind of fatty acids, impeding the absorption of useful fatty acids.Some useful fatty acids serve as building blocks for more complex biomolecules. Linoleic acid is classified as essential: the body needs it but cannot make it, so it must be supplied in the diet. Gamma linolenic acid (GLA) is synthesized from linoleic acid, and from GLA the body makes a very important hormone-like substance called prostaglandin E1 (PGE1). PGE1 helps to prevent heart attacks and strokes, helps to remove excess fluid, improves circulation, slows down cholesterol production, improves nerve function, and regulates cell division (Crisafi 1992). PGE1 is anti-inflammatory: it is vital to maintaining a healthy balance in our joints, helping to prevent inflammation and pain. Groups of arthritis sufferers have shown significant improvement after taking GLA supplements (Belch 1985; Kendler 1987). GLA has also been found to be an important nutrient for the prevention of certain skin disorders, such as psoriasis (Ziboh and Fletcher 1992); and it appears to alleviate premenstrual syndrome (PMS) (Horrobin 1983).Evidence is mounting that factors such as stress, aging, alcohol consumption, and poor diet make it difficult for our bodies to convert linoleic acid to GLA. And some people simply have insufficient linoleic acid in their diets. This makes finding a dietary source of GLA very important. Fortunately, the plant world has a few good sources: <b>Spirulina</b>, black currant seed oil, oil of evening primrose, and borage seed oil are all rich in GLA. Of these, only <b>Spirulina</b> provides GLA in a whole food form, a form the body can efficiently use. </p>
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