Healthy family with spirulina algae consumption
Think for a moment that the food we consume should be free of sugar, fat, cholesterol and many other pathogenic factors, while being enjoyable and tasty. Especially the consumption of sugar is one of those things that most families may not pay attention to because the pleasure of sweet foods destroys the opportunity to think about the derivatives of that food. But what should be done so that while enjoying food, we do not turn it into illness and physical disorders in the long run. Spirulina has the capacity to literally be “your food, your medicine and your medicine your food”.
In order to reduce sugar consumption and at the same time maintain the nutritional value of spirulina algae, it can have significant effects as an active compound on the physicochemical and textural properties of foods. In simpler words, in order to enrich food products, sugar, fat and many other harmful factors can be removed from the food composition, and at the same time, the protein level of food can be improved.
Nutritional importance of spirulina
Due to the balance of chemical compounds, spirulina algae are important biological resources for the production of new products and applications and can be used to improve the nutritional value of human food and animal feed. They contain valuable substances such as unsaturated fatty acids, pigments, antioxidants, pharmaceutical compounds and other biologically active compounds. There are numerous mixtures of microalgae in the form of tablets, powders, capsules, lozenges and liquids. It can be found as food supplements. They can also be combined with food products such as pasta, biscuits, bread, snacks, candy, yogurt and non-alcoholic drinks and show health benefits. In the countries of Germany, France, Japan, America, China and Thailand, food production and distribution companies have carried out serious activities in the field of selling functional foods with spirulina microalgae and its cyanobacteria. The ability to combine the biomass of microalgae with food systems depends on the type of process used and its intensity, such as thermal and mechanical processes, and the nature of the food, such as emulsion, gel, aerated paste systems, and also the reactions between protein food compounds. are polysaccharides, lipids, sugar and salts. In addition to the color and nutritional properties, the combination of spirulina algae with foods may cause significant changes in the microstructural and rheological properties of foods.
Extra-beneficial foods refer to products that, in addition to having nutritional value, also have therapeutic and health-giving effects for the consumer. Adding spirulina algae biomass to food products makes them extra-beneficial. It has been reported that the main reason for stimulating and strengthening the growth of bacteria after adding cyanobacteria biomass is the nutritional enrichment of the produced base medium with essential amino acids and vitamins. Spirulina is one of the most promising microalgae that is Global health has been announced as the best solution for tomorrow and also as the best food. The benefits and superiority of this microalgae compared to other plant food sources and other algae are many and significant. Spirulina is rich in nutrients. It contains 18 types of amino acids and its proteins are of high quality, it also contains vitamins B6, B12, B8, B2 more than cow’s liver and elements such as potassium and iron.
The importance of using spirulina is mainly due to its nutritional characteristics, such as high protein content of 60-70% of dry weight, vitamins, especially vitamin B12 and vitamin A precursor, essential amino acids, minerals, especially iron, and phycocyanin pigments. And Essential fatty acids, especially gammalinolinic GLA. Spirulina algae are rich sources of nutritious compounds and natural colors, which, after adding to products such as bread, biscuits, cakes and jelly, in addition to improving their nutritional value, improve their physical properties. Spirulina is used for food enrichment due to its protein content and phycocyanin and phycotririn pigments. The potential use of spirulina as food ingredients to improve the health properties of products such as food supplements, fermented drinks and milks, cereals and bakery products, desserts, cakes and confectionery products, biscuits, snacks, soups, Salad dressings and dairy products such as ice cream, yogurt, dairy-based drinks, etc. have been used. This algae has been mentioned as a food for the future because of its ability to produce high-quality dense food compared to other algae. It has more efficiency. Not having a cellulosic wall makes absorption of nutrients very easy. The low amount of nucleic acid (less than 4%) of spirulina is one of the advantages of this algae compared to other similar protein sources.
Phycocyanin is one of the important proteins in spirulina, phycocyanin is a phycobili protein that has recently been presented in several reports that it has various pharmacological properties. In this regard, the effects of antioxidant, anti-inflammatory, liver and nerve protective properties of phycocyanin have been mentioned during experimental studies. This substance can be effective in the treatment of Alzheimer’s and Parkinson’s disease, as well as a very important role in the prevention of skin-mucous and Chronic myeloid leukemia in humans.
Phycocyanin can be replaced by chemotherapy drugs with severe side effects in the treatment of cancers. This protein is used in the treatment of kidney diseases, blood pressure, central nervous system diseases and skin care drug combinations, and its therapeutic effects are good. has been proven. Spirulina has a soft wall that contains a combination of sugars and protein and has anti-viral, anti-cancer and immune system strengthening properties, while it does not have an adverse effect on human cells. Laboratory studies have shown that a type of polysaccharide in spirulina is able to increase the enzyme activity of the cell nucleus and restore and modify DNA, and in several cases it was observed that the complete consumption of spirulina or its extract can prevent the development of cancer to a large extent. has brought. Spirulina is non-toxic and its fats are in the form of unsaturated fatty acids that do not contain cholesterol, for this reason it can be used for the treatment of arteriosclerosis and obesity. The diet was used after the appearance of PDS symptoms and after a period of 4 weeks, the treatment was done.
Spirulina has antioxidant substances that keep body tissues young and delay the effects of aging. This positive effect is more in the area of skin and hair. Spirulina counteracts the negative effects of free radicals that cause the destruction of body tissues and increase the aging process. Free radicals are cells that are produced by the body itself following improper nutrition, stress and inactivity. Spirulina appetite
and this allows a person to reduce the amount of food he consumes and prevents obesity. In this way, the weight loss process will be easier and without stress and hunger. Spirulina is also rich in iodine. This combination is necessary for the functioning of the thyroid gland and controls and improves the body’s metabolism. When the body burns at high speed
If it is done, the fats will be burned faster and the person will lose weight faster. Spirulina also contains a large amount of phenylalanine. This amino acid also helps reduce appetite a lot.
Due to its rich nutrients, spirulina can create a new procedure in the food industry and, as a result, fundamental changes in people’s lifestyles. In this magical algae, there are all kinds of unique substances, including vitamins, amino acids, pigments, etc., which can be used to treat diseases such as cancer due to its antioxidant properties, as well as to strengthen the immune system and treat obesity. Spirulina contains antioxidant agents that help keep body tissues young and delay the effects of aging. This positive effect
It is especially seen in the skin and hair. Spirulina counteracts the negative effects of free radicals that cause the destruction of body tissues and increase the aging process. You should know that free radicals are cells that are produced by the body itself following improper nutrition, stress and inactivity.
Raya Algab Pars, which has been studying and researching spirulina algae and its derivatives since 2018 and is one of the producers of spirulina algae in capsule and powder form, tries to name only some of the therapeutic and nutritional properties of spirulina algae in the field of nutrition. Health and the unique benefits of spirulina algae as much as possible, and in this way welcomes those interested in the production, cultivation and processing of this unique algae.
