Vitamins

Vitamin B1 (Thiamine)

Vitamin B2 (Riboflavin)

Vitamin B3 (Niacin)

Vitamin B6 (Pyridoxine)

Vitamin B12 (Analogue)

Folic Acid

Inositol

Vitamin K

Amino Acids

Alanine

Arginine

Aspartic acid

Cystine

Glutamic acid

Glycine

Histidine

Isoleucine

Leucine

Lysine

Methionine

Phenyl Alanine

Proline

Serine

Threonine

Tryptophan

Tyrosine

Valine

Minerals

Calcium

Phosphorous

Magnesium

Iron

Sodium

Potassium

Zinc

Copper

Manganese

Chromium

Selenium

 

 

Fatty Acids

Myristic acid

Palmitic acid

Stearic acid

Oleic acid

Linoleic acid

Gammaâ??Linolenic

Phytopigments

Beta-carotene

Xanthophylls

Zeaxanthin

Chlorophyll

Phycocyanin

An ISO 9001, ISO 14001 and HACCP certified facility

Spirulina certified organic by IMO Control Private Limited

Certified Organic Spirulina (Arthrospira platensis): 2,935mg
Haematococcus pluvialis: 65mg

Color   Blue green to green

Taste     Mild

Spirulina

 

Spirulina is a cyanobacterium that can be consumed by humans and other animals. It is usually taken by humans as a nutritional supplement and is made primarily from two species of cyanobacteria: Arthrospira platensis and Arthrospira maxima.

 

Arthrospira is cultivated worldwide; used as a dietary supplement as well as a whole food and is also used as a feed supplement in the aquaculture, aquarium and poultry industries. Spirulina is a cyanobacterium that can be consumed by humans and other animals. It is usually taken by humans as a nutritional supplement and is made primarily from two species of cyanobacteria: Arthrospira platensis and Arthrospira maxima. These maxima and platensis species were once classified in the genus Spirulina. There is now agreement that they are in fact Arthrospira; nevertheless, and somewhat confusingly, the older term Spirulina remains in use for historical reasons.

Arthrospira are free-floating filamentous cyanobacteria characterized by cylindrical, multicellular trichomes in an open left-hand helix. They occur naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. Arthrospira platensis occurs in Africa, Asia and South America, whereas Arthrospira maxima is confined to Central America.

 

Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century; the harvest from Lake Texcoco and subsequent sale as cakes were described by one of Cortés' soldiers. The Aztecs called it "techuitlatl".

Spirulina was found in abundance at Lake Texcoco by French researchers in the 1960s, but there is no reference to its use by the Aztecs as a daily food source after the 16th century, probably due to the draining of the surrounding lakes for agricultural and urban development. The first large-scale spirulina production plant, run by Sosa Texcoco, was established there in the early 1970s.

 

Spirulina has also been traditionally harvested in Chad. It is dried into cakes called dihé, which are used to make broths for meals, and also sold in markets. The spirulina is harvested from small lakes and ponds around Lake Chad.

Most cultivated spirulina is produced in open channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, Pakistan, Burma (a.k.a. Myanmar), Greece and Chile.

 

Spirulina's lipid content is about 7% by weight, and is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (AA). Spirulina contains vitamins B₁ (thiamine), B₂ (riboflavin), B₃ (nicotinamide), B₆ (pyridoxine), B₉ (folic acid), vitamin C, vitamin D, vitamin A and vitamin E. It is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc. Spirulina contains many pigments which may be beneficial and bioavailable, including beta-carotene, zeaxanthin, chlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin and oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.

Spirulina intake has also been found to prevent damage caused by toxins affecting the heart, liver, kidneys, neurons, eyes, ovaries, DNA, and testicles. In a 2009 study, 550 malnourished children were fed up to 10 g/day of Spirulina powder, with no adverse effects. Dozens of human clinical studies have similarly shown no harmful effects to Spirulina supplementation.

 

Spirulina has been studied in vitro against HIV, as an iron-chelating agent, and as a radioprotective agent. Animal studies have evaluated spirulina in the prevention of chemotherapy-induced heart damage, stroke recovery, age-related declines in memory, diabetes mellitus, in amyotrophic lateral sclerosis, and in rodent models of hay fever.

In humans, small studies have been undertaken evaluating spirulina in undernourished children, as a treatment for the cosmetic aspects of arsenic poisoning, in hay fever and allergic rhinitis, in arthritis, in hyperlipidemia and hypertension, and as a means of improving exercise tolerance.

 

In the late 1980s and early '90s both NASA (CELSS) and the European Space Agency (MELISSA) proposed Spirulina as one of the primary foods to be cultivated during long-term space missions.

The Food and Drug Administration has awarded the GRAS (Generally Recognized As Safe) designation.

 

References

Vonshak, A. (ed.). Spirulina platensis (Arthrospira): Physiology, Cell-biology and Biotechnology. London: Taylor & Francis, 1997.

Ciferri O (December 1983). "Spirulina, the edible microorganism". Microbiol. Rev. 47 (4): 551â??78. PMC 283708. PMID 6420655.

Habib, M. Ahsan B.; Parvin, Mashuda; Huntington, Tim C.; Hasan, Mohammad R. (2008). "A REVIEW ON CULTURE, PRODUCTION AND USE OF SPIRULINA AS FOOD FOR HUMANS AND FEEDS FOR DOMESTIC ANIMALS AND FISH". FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Retrieved November 20, 2011.

Diaz Del Castillo, B. The Discovery and Conquest of Mexico, 1517â??1521. London: Routledge, 1928, p. 300.

Osborne, Ken; Kahn, Charles N. (2005). World History: Societies of the Past. Winnipeg: Portage & Main Press. ISBN 1-55379-045-6.

Abdulqader, G., Barsanti, L., Tredici, M. "Harvest of Arthrospira platensis from Lake Kossorom (Chad) and its household usage among the Kanembu." Journal of Applied Phycology. 12: 493-498. 2000.

Piñero Estrada, J. E.; Bermejo Bescós, P.; Villar Del Fresno, A. M. (2001). "Antioxidant activity of different fractions of Spirulina platensis protean extract". Farmaco (Societa chimica italiana : 1989) 56 (5â??7): 497â??500. doi:10.1016/S0014-827X(01)01084-9. PMID 11482785. 

McCarty, M. F. (2007). "Clinical Potential ofSpirulinaas a Source of Phycocyanobilin". Journal of Medicinal Food 10 (4): 566â??570. doi:10.1089/jmf.2007.621. PMID 18158824.

Lanone, S.; Bloc, S.; Foresti, R.; Almolki, A.; Taillé, C.; Callebert, J.; Conti, M.; Goven, D. et al. (2005). "Bilirubin decreases NOS2 expression via inhibition of NAD(P)H oxidase: Implications for protection against endotoxic shock in rats". The FASEB Journal 19 (13): 1890â??1892. doi:10.1096/fj.04-2368fje. PMID 16129699.

"Spirulina Examine.com". Examine.com. Retrieved 22 January 2013.

Babadzhanov A.S. et al.. "Chemical Composition of Spirulina Platensis Cultivated in Uzbekistan". Chemistry of Natural Compounds 40 (3): 2004.

"Blue-green algae". MedlinePlus. U.S. National Library of Medicine. November 18, 2010. Retrieved April 15, 2011.

http://www.ejbiotechnology.info/content/vol9/issue4/full/5/

Tokusoglu O., Unal M.K.. "Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana". Journal of Food Science 68 (4): 2003.

Krishnakumari, M.K.; Ramesh, H.P., Venkataraman, L.V. (1981). "Food Safety Evaluation: acute oral and dermal effects of the algae Scenedesmus acutus and Spirulina platensis on albino rats". J. Food Protect. 44 (934).

Bizzi, A.; et al (1980). Materassi, R.. ed. "Trattamenti prolungati nel ratto con diete conntenenti proteine di Spirulina. Aspetti biochimici, morfologici e tossicologici [Extended Treatment of Rats with Diets Containing Spirulina. Biochemical, morphlogical, and toxicological aspects.]". Prospettive della coltura di Spirulina in Italia (Accademia dei Geo rgofili, Firence) 205.

http://www.sciencedirect.com/science/article/pii/S0378874198000804

Chamorro-Cevallos, G.; B.L. Barron, J. Vasquez-Sanchez (2008). Gershwin, M.E.. ed. "Toxicologic Studies and Antitoxic Properties of Spirulina". Spirulina in Human Nutrition and Health (CRC Press).

http://www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN000394.pdf

http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn_101.pdf

http://www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN391.pdf

Gilroy, D., Kauffman, K., Hall, D., Huang, X., & Chu, F. (2000). "Assessing potential health risks from microcystin toxins in blue-green algae dietary supplements". Environmental Health Perspectives 108 (5): 435â??439. doi:10.2307/3454384. JSTOR 3454384. PMC 1638057. PMID 10811570.

Belay, Amha (2008). "Spirulina (Arthrospira): Production and Quality Assurance". Spirulina in Human Nutrition and Health, CRC Press: 1-25.

"Blue-green algae". MedlinePlus. National Institutes of Health. July 6, 2011. Retrieved October 4, 2011.

Barmejo-Bescós, P., Piñero-Estrada, E., &Villar del Fresno, A. (2008). "Neuroprotection by Spirulina platensis protean extract and phycocyanin against iron-induced toxicity in SH-SY5Y neuroblastoma cells". Toxicology in Vitro 22 (6): 1496â??1502. doi:10.1016/j.tiv.2008.05.004. PMID 18572379.

Radioprotective effect of extract from spirulina in mouse bone marrow cells studied by using the micronucleus test, by P. Qishen, Kolman et al. 1989. In Toxicology Letters 48: 165-169. China.

Khan M. et al. (December 2005). "Protective effect of Spirulina against doxorubicin-induced cardiotoxicity". Phytotherapy Research 19 (12): 1030â??7. doi:10.1002/ptr.1783. PMID 16372368.

Wang, Y., et al. "Dietary supplementation with blueberries, spinach, or spirulina reduces ischemic brain damage." Experimental Neurology. May, 2005 ;193(1):75-84.

Gemma, C., et al. "Diets enriched in foods with high antioxidant activity reverse age-induced decreases in cerebellar beta-adrenergic function and increases in proinflammatory cytokines." Experimental Neurology. July 15, 2002; 22(14):6114-20.

Kulshreshtha, A., Zacharia, J., Jarouliya, U.,Bhadauriya, P., Prasad, G.B.K.S., & Bisen, P.S. (2008). "Spirulina in Health Care Management". Current Pharmaceutical Biotechnology 9 (5): 400â??405. doi:10.2174/138920108785915111. PMID 18855693.

"ALSUntangled No. 9: Blue-green algae (Spirulina) as a treatment for ALS". Amyotroph Lateral Scler 12 (2): 153â??5. March 2011. doi:10.3109/17482968.2011.553796. PMID 21323493.

Chen, LL, et al. "Experimental study of spirulina platensis in treating allergic rhinitis in rats." 中å??大学学æ?¥(å?»å­¦ç??) = Journal of Central South University (Medical Sciences). Feb. 2005. 30(1):96-8.

Simpore, J., et al. "Nutrition Rehabilitation of HIV-Infected and HIV-Negative Undernourished Children Utilizing Spirulina." Annals of Nutrition & Metabolism. 49, 2005: 373-380.

Mir Misbahuddin, AZM Maidul Islam, Salamat Khandker, Ifthaker-Al-Mahmud, Nazrul Islam and Anjumanara. Efficacy of spirulina extract plus zinc in patients of chronic arsenic poisoning: a randomized placebo-controlled study. (Risk factors ). Journal of Toxicology: Clinical Toxicology. 44.2 (March 2006): p135(7).

Mao TK et al. (Spring 2005). "Effects of a Spirulina-based dietary supplement on cytokine production from allergic rhinitis patients". Journal of Medicinal Food. 8 (1): 27â??30. doi:10.1089/jmf.2005.8.27. PMID 15857205.

^ Cingi, C., Conk-Dalay, M., Cakli, H., & Bal, C. (2008). "The effects of Spirulina on allergic rhinitis". European Archives of Oto-Rhino-Larynology 265 (10): 1219â??1223. doi:10.1007/s00405-008-0642-8. PMID 18343939.

Park, H.; Lee, Y.; Ryu, H.; Kim, M.; Chung, H.; Kim, W. (2008). "A randomized double-blind, placebo-controlled study to establish the effects of spirulina in elderly Koreans". Annals of nutrition & metabolism 52 (4): 322â??328. doi:10.1159/000151486. PMID 18714150.

Torres-Duran PV, Ferreira-Hermosillo A, Juarez-Oropeza MA (2007). "Antihyperlipemic and antihypertensive effects of Spirulina maxima in an open sample of Mexican population: a preliminary report". Lipids Health Dis 6: 33. doi:10.1186/1476-511X-6-33. PMC 2211748. PMID 18039384.

Lu, H.K., Hsieh, C.C. Hsu, J.J., Yang, Y.K., & Chou, H.N. (2006). "Preventative effects of Spirulina platensis on skeletal muscle damage under exercise induced oxidative stress". European Journal of Applied Physiology 98 (2): 220â??226. doi:10.1007/s00421-006-0263-0. PMID 16944194.

Organic standards spark spirulina row

IIMSAM, Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition

Characterization of Spirulina biomass for CELSS diet potential. Normal, Al.: Alabama A&M University, 1988.

Cornet J.F., Dubertret G. "The cyanobacterium Spirulina in the photosynthetic compartment of the MELISSA artificial ecosystem." Workshop on artificial ecological systems, DARA-CNES, Marseille, France, October 24 26, 1990

Astaxanthin

 

There are over 590 articles on PubMed regarding Astaxanthin.

Astaxanthin C₄₀H₅₂O₄ is a carotenoid. Astaxanthin is classified as a xanthophyll. The group of xanthophylls includes (among many other compounds) lutein, zeaxanthin, neoxanthin, violaxanthin, and α- and b-cryptoxanthin. The latter compound is the only known xanthophyll to contain a beta-ionone ring, and thus b-cryptoxanthin is the only xanthophyll that is known to possess pro-vitamin A activity for mammals.

 

*Salmon 5-40 ppm of Astaxanthin

*Krill 120ppm of Astaxanthin

*Shrimp 1200 ppm of Astaxanthin

*The micro-Algae Haematococcus pluvialis is the most potent source of Astaxanthin at 40,000 ppm of Astaxanthin

This micro-algae can survive up to 30 years without water due to the protection afforded by the Astaxanthin from free radical damage. A free radical can be viewed as an exceptionally toxic unstable molecule in that it attacks and steals electrons from other molecules. Examples of a free radical are atoms, molecules, or ions with unpaired electrons or an open shell like some DNA, enzymes or critical proteins within the cell. Free radicals may have positive, negative, or zero charge.

 

*Vitamin E like many other antioxidants sits on the outside of the cell but its protection does not extend to the inside of the cell and can only handle one free radical at a time whereas Astaxanthin can handle multiple free radical types simultaneously (singlet oxygen, peroxyl and nitroxyl free radicals).  In some cases Astaxanthin can handle more than 19 free radicals at a time.

Antioxidants (in most cases) become used up once they handle a free radical and must be recharged by other antioxidants and cofactors like Ubiquinol, Glutathione, Alpha Lipoic Acid and even vitamin E. If not recharged, an expended antioxidant can actually become a pro-oxidant/free radical. Astaxanthin may become used up or expended, however it NEVER becomes a pro-oxidant. It takes far longer for Astaxanthin to become expended due to its much larger antioxidant capacity.

 

When comparing ORAC values Astaxanthin compares as follows

Vitamin E Astaxanthin is 500x more powerful

Resveratrol Astaxanthin is 3000x more powerful

Quercetin Astaxanthin is 3000x more powerful

Vitamin C Astaxanthin is 6000x more powerful

 

When tested with a variety of other powerful free radical quenchers it eclipsed all others as proven in clinical studies.

Astaxanthin is a unique molecule in that a portion of it is inside the cell, a portion is outside the cell and it also spans across the entire lipid layer providing massive amounts of antioxidant protection from free radicals. The method of action for protection is electron dislocation resonance (the formation of an electron cloud around the molecule).

It is clearly perfectly designed to protect the cells.

 

References

SciFinder Web (accessed Sep 28, 2010). Astaxanthin (472-61-7) Name

SciFinder Web (accessed Sep 28, 2010). Astaxanthin (472-61-7) Experimental Properties.

Hussein G, Goto H, Oda S, Sankawa U, Matsumoto K, Watanabe H (April 2006). "Antihypertensive potential and mechanism of action of astaxanthin: III. Antioxidant and histopathological effects in spontaneously hypertensive rats". Biol. Pharm. Bull. 29 (4): 684 8. PMID 16595899.

Carotenoid Introductory

Carotenoid See: Astaxanthin

Cooper, R. D. G.; Davis, J. B.; Leftwick, A. P.; Price, C.; Weedon, B. (1975). "Carotenoids and related compounds. XXXII. Synthesis of astaxanthin, hoenicoxanthin, hydroxyechinenone, and the corresponding diosphenols". J. Chem. Soc. Perkin Trans 1: 2195 2204.

Mortensen, A.; Skibsted, L. H. (1997). "Importance of carotenoid structure in radical scavenging reactions". J. Agric. Food Chem. 45 (8): 2970 7. doi:10.1021/jf970010s.

"Summary of Color Additives for Use in United States in Foods, Drugs, Cosmetics, and Medical Devices". See Note 1.

Astaxanthin wins full GRAS status

Algatechnologies gets GRAS for AstaPure astaxanthin

Summary of Color Additives for Use in United States in Foods, Drugs, Cosmetics, and Medical Devices

http://algatech.com/astax.htm

Haematococcus pluvialis

astafactor.com Algae

astafactor.com Astax

Boussiba; Sammy, V.; Avigad, C.; et al. (2000) Procedure for large-scale production of astaxanthin from haematococcus. U. S. Patent 6,022,701.

Astaxanthin Source Comparison aquafeed.com

Anderson, Lyle K. Extraction of Carotenoid Pigment from Shrimp Processing Waste. U.S. Patent 3906112. Sep 16, 1975

Ashford's Dictionary of Industrial Chemicals, 3rd Edition, 2011, page 984

Krause, Wolfgang; Henrich, Klaus; Paust, Joachim; et al. Preaparation of Astaxanthin. DE 19509955.9 Mar. 18, 1995

Scaife, M. A.; Burja, A. M.; Wright, P. C. (2009). "Characterization of cyanobacterial β-carotene ketolase and hydroxylase genes inEscherichia coli, and their application for astaxanthin biosynthesis". Biotechnology and Bioengineering 103 (5): 944 955. doi:10.1002/bit.22330. PMID 19365869.

Scaife, MA; Ma, CA; Ninlayarn, T; Wright, PC; Armenta, RE (2012 May 22). "Comparative Analysis of β-Carotene Hydroxylase Genes for Astaxanthin Biosynthesis.". Journal of Natural Products 75 (6): 1117â??24. doi:10.1021/np300136t. PMID 22616944.

Lemuth, K; Steuer, K; Albermann, C (2011 Apr 26). "Engineering of a plasmid-free Escherichia coli strain for improved in vivo biosynthesis of astaxanthin.". Microbial cell factories 10: 29. doi:10.1186/1475-2859-10-29. PMC 3111352. PMID 21521516.

Scaife, M.A.; Ma, C.A., Armenta, R.E. (2012). "Efficient extraction of canthaxanthin from Escherichia coli by a 2-step process with organic solvents". Bioresource Technology 111: 276-281. doi:10.1016/j.biortech.2012.01.155. PMID 22353211.

US application 20050014824 (also EP 1442083)

Fisheries and Oceans Canada Aquaculture Issues

"Smith & Lowney â?? Farm-raised Salmon Coloring". 2003. Retrieved 14 Oct 2009.

"Pigments in Salmon Aquaculture: How to Grow a Salmon-colored Salmon".

Fassett, Robert G.; Coombes, Jeff S. (2009). "Astaxanthin, oxidative stress, inflammation and cardiovascular disease". Future Cardiology 4 (3): 333 342.

^ Guerin M, Huntley ME, Olaizola M (May 2003). "Haematococcus astaxanthin: applications for human health and nutrition". Trends Biotechnol. 21 (5): 210 6. doi:10.1016/S0167-7799(03)00078-7. PMID 12727382.

^ Lennikov A, Nobuyoshi K, Risa Fukase (March 2012). "'Amelioration of ultraviolet-induced photokeratitis in mice treated with astaxanthin eye drops". Mollecular Vision. 18: 455-64. PMID 3291518.

McGraw, Kevin; Hardy, Lisa (2006) (pdf). Astaxanthin is responsible for the pink plumage flush in Franklin's and Ring-billed gulls. Tempe, AZ: School of Life Sciences, Arizona State University. pp. 5.

"Notes on the effects of Astaxanthin on the plumage of birds". 2006. Retrieved 19 July 2009.

http://www.colorado.edu/chemistry/chem5181/HP_GCMS_Paper2.pdf

http://www.ochef.com/718.htm

See 21 CFR 73.35,73.50, 73.75, 73.200, 73.275, 73.295, 73.315, respectively.

Code of Federal Regulations Title 21 §73.35 FDA decision on Astaxanthin

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=73.185 Code of Federal Regulations Title 21 §73.185 FDA decision on Haematococcus algae meal

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