Spirulina
may cure
Vitamin deficiency
Spirulina
may cure
Vitamin deficiency
7.8
ValidityScore
Valid or Invalid?
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2015Publications Review
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Chamorro-Cevallos G, Fabila-Castillo L, Gutiérrez-Salmeán G -
«Now, as of vitamin supplementation, a large trial
including 5000 pre-school children previously diagnosed with vitamin A deficiency –evidenced by Bitot’s
spots– showed that the intake of 1 g/day of Spirulina
for almost 4 months significantly decreased the prevalence of the deficiency in 70% (80 to 10%)54.»
"ina are iron, calcium and phosphorous. Populations
that consume little animal foods –because of their own
beliefs, preferences, or accessibility– are at a higher
risk of developing iron deficiency; this disease is clinically manifested as microcytic and hypochromic
anemia since hemoglobin is not present in sufficient
quantities in erythrocytes43,44. Additionally, those same
people tend to consume a great amount of fiber which
contains phytates and oxalate which, in turn, lower
the bioavailability of iron in vegetable sources. Finally, plant foods contain only non-heme iron, which
is more prone to be affected by absorption inhibitors
(i.e., phytates).
Spirulina could be able to counteract these two aspects: a) its iron content is substantially high: comparatively, cereals –which are usually considered good
sources of iron– contain between 150-250 mg/kg;
blue-green algae contains about 580-1800 mg/kg; b)
algae does not have pericardium (as cereals do), hence
it does not present phytates/oxalate that could chelate
iron and lower its absorption (this is what happens, for
example, with spinach)45,46." - Organism: Humans
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#Amino Acids / chemistry, Animals, Bacterial Proteins / chemistry, Dietary Supplements*, Gabriela Gutiérrez-Salmeán, German Chamorro-Cevallos, Humans, Luis Fabila-Castillo, MEDLINE, Micronutrients / chemistry, NCBI, NIH, NLM, National Center for Biotechnology Information, National Institutes of Health, National Library of Medicine, Nutritive Value*, PubMed Abstract, Review, Spirulina / chemistry*, Toxicology, doi:10.3305/nh.2015.32.1.9001, pmid:26262693 -
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2008Publications Review
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Bhadauriya P, Bisen PS, Jarouliya U, Kulshreshtha A, Prasad GB, Zacharia AJ -
« Spirulina is eaten as a nourishing food concentrate as it is highly rich in protein (60-
70%) [16], vitamins (4%) [5], essential fatty acids and antioxidant. Spirulina serves as source of essential fatty acids
such as linoleic acid (LA), -linolenic acid (GLA), [56],
phycobiliproteins [8, 19, 20, 72], the most important being
phycocyanin and allophycocyanin [12, 13], amino acids; the
highest values are leucine (10.9% of total amino acids),
valine (7.5%) and isoleucine (6.8%) [16] and minerals like
iron. Groups of undernourished children and adults have
responded well to Spirulina administration [69]. Treatment
of the victims of nuclear disaster at Chernobyl, especially
children whose bone marrow had been damaged from radiation exposure boosted the immune system [55]. Recent research has proven its high nutritive value and has lent credence to the claim of Spirulina as a high-energy super food
and possible appetite suppressant [55]. .» - Organism: Humans
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#Anish J Zacharia, Archana Kulshreshtha, Bacterial Infections / prevention &, Delivery of Health Care / trends*, Diabetes Mellitus / prevention &, Food, Humans, MEDLINE, NCBI, NIH, NLM, National Center for Biotechnology Information, National Institutes of Health, National Library of Medicine, Neoplasms / prevention &, Non-U.S. Gov', Organic, P S Bisen, Probiotics / therapeutic use*, PubMed Abstract, Research Support, Review, Spirulina / cytology*, Spirulina / physiology*, control*, control*, control*, doi:10.2174/138920108785915111, pmid:18855693, t -
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7 months ago
on Aug 2, 2020