From a biological point of view, Spirulin is one of the oldest inhabitants of the Earth. This cyanobacterium appeared 3.5 billions years ago. It is thought to have achieved photosynthesis for another billion years, until the first plant apparition. It naturally grows between latitudes 35°N and 35°S, in the shallow hot waters of salty and alkaline lakes in tropical and sub-tropical areas. It can be a fabulous food supplement, and that is the reason why we have been interested in it. Indeed, in Sub-Saharian Africa, in a world area where malnutrition is prevalent, NGOs observed that lake Chad bank's inhabitants were significantly less concerned with this problem. Now, they have been eating “dihé” for generations, which is a spirulin cake naturally dried by the sun. In the 50s, spirulin's exceptional nutritious qualities were scientifically analysed and highlighted by scientists. The United Nations, in 1974, even said that spirulin was undoubtedly: “The best food of the future and one of the most precious nutrition source offered to humanity “.
[...] Furthermore, the necessary surface to cultivate one kilogram of this seaweed is also very less: 0.6 m2 against 22 m2 for the corn. It is just recorded that spirulin is pleasant to consume and it provides most vitamins. We can conserve it for some days at a low temperature or in a mixture of salt and oil. Spirulin can be consumed, mixed with a lot of food. It does not change the taste but modifies the color. Spirulin's current dose as a food supplement is around 2-4g per day for children and 3-10g per day for adults over a period of three to five weeks, although five grams per day is an optimal dose. [...]
[...] Hwang, 1989). But spirulin is also very rich in linoleic acid and other essential fatty acids. Antiviral effects (notably against the HIV Small quantities of spirulin extract have allowed reducing in vitro the viral replication of HIV 1 while stronger concentrations completely interrupted the reproduction. Besides, these quantities are not toxic for the human cells . Discovery of calcium-spirulan: In 1998, a group of scientists (Mishima, Murata, and Toyoshima) published new studies on a unique spirulin extract, called calcium-spirulan. It is is a glucidic polymerized molecule specific to spirulin, containing both sulfur and calcium. [...]
[...] On the other hand, polymers like rhamnosanne ( 9.7 or glycogen ( 0.5 constitute the essential part of these glucids. They are easily assimilated by the organism. Spirulin thus offers fast energy whithout tiring the pancreas and so without triggering a hipoglycemia. The low cellulosic rate of Spirulin ( 20.7 allows its high digestability Vitamins a. Hydrosoluble vitamins Spirulin is rich in hydrosoluble vitamins, notably in vitamin B12. It is the most difficult vitamin to obtain in a meat free diet because of the fact that no vegetable is contained it. [...]
[...] Indeed, the blood has an iron atom in its center, which gives it its red color, whereas chlorophyll has an atom of magnesium, which gives it its green color. The efficiency of Spirulin in cases of anaemia could be due (among others) to this resemblance, combined to the very high bioavailability of iron which it contains, since it facilitates iron absorption in the blood Carotenoids (yellow and orange pigments) Spirulin is one of the richest foods as regards β-carotene. It also has 10 other types of carotenoids. [...]
[...] In 1998, Mishima, Murata, Toyoshima discovered that besides its action on HIV-1 (as seen previously), spirulan calcium could inhibit in vitro the metastases of a type of lung cancer. According to studies, this polysaccharide allows to improve the enzymatic activity of the cell nucleus and the repair synthesis of the DNA. Here is maybe the reason for which, following the observation of human users of tabacco and of animal cancers, several scientific studies indicate high degrees of abolition for a lot of cancers. [...]
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