THEMATIC DOSSIER - THE SPIRULINA
The benefits of spirulina are well established and you are more and more interested in this micro-alga with an exceptional content of vitamins, minerals and trace elements.
Spirulina comes in different forms: flakes (to put in compotes, yogurts or sauce, or to sprinkle on your food) but also powder, confetti or tablets for those who do not like the taste.
There is also Spirulina Elixir which is a concentrate of phycocyanin (the blue pigment in Spirulina), a powerful antioxidant and anti-inflammatory. The main benefit is to feel more energetic. The spirulina elixir has a real interest for athletes, it is especially taken after the effort when the muscles need to recover.
A blue-green microalga dating back to 3.5 billion years ago
Spirulina is a blue-green cyanobacteria that appeared 3.5 billion years ago on Earth. It is particularly recognizable by its spiral shape measuring 0.2 to 0.5 mm long. At the time of its appearance, thanks to the photosynthesis process, it has made it possible to transform the unbearable atmosphere into a viable environment for organisms using oxygen.
Currently, it is considered that 90% of terrestrial oxygen comes from algae.
Spirulina, natural EPO ...
In Mexico, the Aztecs already consumed Spirulina during the reign of Emperor Montezuma (1467-1520). Indeed, fond of fish, the latter mission athletic couriers to cover the 300km that separate the Gulf of Mexico from Mexico in order to consume fresh fish.
These runners took turns and could cover great distances thanks to their natural EPO ... dried spirulina! Harvested from extremely fine meshes in the shape of a green blue mud, it was dried in patties and eaten with cereals and seasoned with chilmolli (tomato sauce, pepper and spices).
Long before the discovery of its components and mechanisms of action, this microalga was consumed for therapeutic purposes and performance thus showing the potential of Spirulina.
Protein: Spirulina is very rich in protein (60-70% of its dry weight). It contains all the essential amino acids for both adults and children. The membrane of spirulina is also easily dissolved under the effect of gastric acidity which guarantees the good assimilation of these 20 amino acids.
Lipids: the lipids of spirulina represent 2 to 4% of its total weight. They also have an optimal balance between omega 3 and 6 guaranteeing good cardiovascular health. Spirulina is particularly rich in essential fatty acids with a high level of alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA) that participate in hormone synthesis.
Carbohydrates: present at about 20% in dry spirulina, its carbohydrates are mainly in the form of glycogen and rhamnose. Glycogen is the form of storage of carbohydrates in the body that can be quickly mobilized. These two sugars only slightly vary blood sugar and mobilize minimal insulin and therefore the pancreas.
Vitamins: the most interesting present in spirulina are:
Vitamin A for the skin and eyes
Vitamin B1: Spirulina is the second most important source of vitamin B1 after brewer's yeast.
Vitamin B2: Spirulina is the fourth richest vitamin B2 food.
Vitamin B12: Spirulina contains two forms of vitamin B12, cobalamin and pseudo cobalamin.
Vitamin D: Spirulina is the vegetable food containing the most vitamin D.
Minerals: Minerals represent 6% of the body weight. They are present in very large quantities in the skeleton mainly and must be brought by the diet. The most interesting
minerals of spirulina are:
Calcium: Spirulina contains as much calcium as whole milk
Iron: Spirulina contains highly assimilable iron. It contains 29mg of iron for 100g of spirulina, 13 times more iron than in red meat!
Magnesium: Spirulina contains a high level of magnesium, 10% higher than the content of dark chocolate 70% cocoa.
Pigments: Spirulina is a blue-green alga containing a large number of pigments.
Phycocyanin: this is the most noble element of spirulina that has anti-inflammatory and antioxidant capabilities.
Carotenoids: Spirulina contains 20 to 25 times more beta-carotene than carrots.