A Better Understanding On The Importance Of Some Of These Ingredients

Isolated Soy Protein | Soy Lecithin | L-Carnitine | Spinach | Wheat Germ | Cabbage | Seaweed

Isolated Soy Protein

In October, 1999, the Food and Drug Administration (FDA) approved labeling claims for dietary soy protein stating that it may reduce the risk of heart disease.

This is the 11th health claim allowed by the FDA. The health claim that can be used on labels of products containing soy protein states: "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease."

This latest FDA health claim was based on animal studies, epidemiological studies and human studies demonstrating that diets high in soy protein and low in animal protein lead to decreased levels of total cholesterol, low-density lipoprotein (LDL) cholesterol and triglycerides.

Diets rich in soy protein have been found to reduce serum levels of total cholesterol, LDL-cholesterol, triglycerides and apolipoprotein B (apo B). The mechanism of the lipid-lowering activity of soy protein is unclear. There are a few possible explanations. Soy protein is much richer in L-arginine than is animal protein, which is richer in L-lysine.

Some animal studies indicate that dietary increases in L-arginine are accompanied by decreases in cholesterol levels. Further, some studies have demonstrated that, under certain conditions, e.g., hypercholesterolemia, high intakes of L-arginine could enhance endothelial-dependent vasodilation and nitric oxide or NO production (see L-arginine). This could contribute to the possible antiatherogenic activity of soy protein.

The soy isoflavones may also contribute to the lipid-lowering activity of soy protein as well as its antiatherogenic activity. Most soy protein products contain the isoflavones genistin, daidzin and glycitin, which have weak estrogenic effects and also may have antiestrogenic activity (see Soy Isoflavones). Oral estrogens have been shown to decrease total cholesterol and LDL-cholesterol. The soy isoflavones may have similar actions.

Interestingly, a few studies have shown that when the isoflavones are removed from the soy protein, the protein itself has little hypocholesterolemic activity. Soy isoflavones themselves do not have the same hypocholesterolemic activity as the combination of soy protein and soy isoflavones. There are probably synergistic effects of these substances that are not understood at this time.

There are also other substances associated with soy protein, including saponins, trypsin inhibitor and bioactive peptides, which may also contribute to the lipid-lowering activity of soy protein. The soy isoflavones are antioxidants, and their antioxidant activity may contribute to the possible anti-atherogenic effect of soy protein.

The antioxidant, anticarcinogenic and antiosteoporotic activities of soy protein are probably due, in large part, to the soy isoflavones (see Soy Isoflavones). Soy protein has been found to reduce intestinal mucosa polyamine levels in rats, which may be another anticarcinogenic mechanism. Also, a bioactive peptide has recently been isolated from soybeans and has been found to have potent antimitotic activity.

RESEARCH SUMMARY

The FDA-approved health claim that soy protein, in adequate amounts, may help protect against heart disease is based upon numerous in vitro, animal, epidemiological and human studies. Evidence has accumulated over many decades showing that soy protein, but not animal protein, has significant cholesterol-lowering properties in animal studies.

In a meta-analysis of clinical studies, most of them well-controlled, investigators concluded that soy protein significantly lowered serum concentrations of total cholesterol, LDL-cholesterol and triglycerides without significantly altering HDL-cholesterol concentrations.

Since the meta-analysis cited above was conducted, other clinical research has continued to confirm the lipid-lowering ability of soy protein. Recently it was demonstrated that administration for six weeks of as little as 20 grams of soy protein per day, in place of animal protein, achieved significant reductions of non-HDL-cholesterol and apolipoprotein (apo) B in moderately hypercholesterolemic men.

Soy protein supplements are contraindicated in those who are hypersensitive to any component of a soy protein-containing product.

Women with estrogen receptor-positive tumors should exercise caution in the use of soy protein supplements and should only use them if they are recommended and monitored by their physicians.

Conclusion: Five Benefits of Soy

Unquestionably, soy protein foods help squelch bad cholesterol, says James Anderson of the University of Kentucky, who reviewed 38 human studies in the New England Journal of Medicine. He found eating an average 47 grams (1.6 ounces) daily in place of animal protein depressed "bad" LDL cholesterol 13 percent and triglycerides 10 percent, and raised "good" HDL 2.5 percent. That's a lot of soy (more than a quart of soy milk), but eating less can lower cholesterol to a lesser degree.

The more soy you eat and the higher your cholesterol, the greater the benefit. Anderson concluded that eating soy protein regularly could cut heart disease risk 25-30 percent. It's not yet known how soy cuts cholesterol.

Slows artery-clogging
Soy may neutralize the ability of LDL cholesterol to infiltrate artery walls and trigger plaque buildup. In experimental animals, soy's genistein blocks this process.

Vitamin E, shown to ward off heart attacks and strokes, works identically. Confirming soy's powers: Monkeys fed soy protein have less arterial plaque and better arterial dilation, also crucial in avoiding heart attacks.

Fights Cancer
Why do Americans have several times the rate of breast and prostate cancer of the Japanese? Why do these cancers grow more slowly in the Japanese?

Researchers suspect one reason is that the Japanese eat 15-25 times more soy isoflavones, including genistein, than do Americans.
Genistein suppresses the growth of cancer cells, says Stephen Barnes of the University of Alabama. Also, soy's estrogenic activity may thwart hormone-dependent cancers, such as breast and prostate cancer.

Indeed, soy's genistein is similar to the breast cancer drug tamoxifen, Barnes says. In men, soy estrogens may block testosterone, slowing prostate tumor growth.

Strengthens bones
There is new evidence soy foods can cut the risk of osteoporosis and fractures in later years. John Erdman Jr. at the University of Illinois found that postmenopausal women who ate 40 grams daily of isolated soy protein (with 90 milligrams isoflavones) increased lumbar-spine bone density by 2.2 percent in six months. In other research, bone density increased in women who ate 11/2 ounce soy flour daily.

Eases hot flashes
Because soy has estrogen-like activity, and only one-third as many Asian as American women report menopausal symptoms, such as hot flashes, the question is: Can eating soy act as "estrogen replacement therapy"?

A first-of-its-kind study at the Bowman Gray School of Medicine in North Carolina suggests soy may help. Forty-three women suffering hot flashes or night sweats added 20 grams (3/4 ounce) powdered soy protein to their morning juice or cereal. In six weeks, the severity, but not the number, of hot flashes and night sweats diminished significantly.

Soy Lecithin

A Remedy For High Cholesterol
In addition to lowering moderately elevated blood cholesterol levels, Soy Lecithin is used to relieve symptoms of liver disease such as loss of appetite and a feeling of pressure in the area of the liver.

In Asian medicine, the product is considered a remedy for chest fullness, fevers, fidgeting, and headache. Its effectiveness for these problems has not, however, been verified.

What It Is; Why It Works
Soy Lecithin binds chemically with cholesterol, thus reducing the amount of pure cholesterol in the bloodstream. The product is extracted from soy beans, the same crop used to produce soy sauce and tofu (soy bean curd).

Soy beans have tremendous medicinal potential. They contain estrogen-like compounds that, by taking the place of human estrogen, may ease symptoms of menopause and reduce the risk of estrogen-dependent tumors such as breast cancer.

Researchers have also discovered a soy ingredient called genistein that--at least in the laboratory--appears to curb the growth of tumors. Unfortunately, we still don't know the amount needed to provide a protective effect, or which soy-based foods are the richest sources.

In the meantime, at least the cholesterol-fighting role of Soy Lecithin is clear.

Soy Lecithin occasionally causes mild digestive upsets, such as stomach pain, loose stools, and diarrhea.

L-Carnitine (The Super Fat Burner)

L-carnitine, an amino acid derivative, is found in nearly all cells of the body. L-carnitine transports long-chain fatty acids across the inner mitochondrial membranes in the mitochondria, where they are processed by beta-oxidation to produce biological energy in the form of adenosine triphosphate or ATP.

It also aids the removal of wastes from the mitochondria. L-carnitine also increases the rate of oxidation of fats in the liver and this suggests that it helps increase the energy level in the body.

L-carnitine is known chemically as (R)-3-carboxy-2-hydroxy-N,N,N-trimethyl-1-propanaminium hydroxide, inner salt; beta-hydroxy-gamma-N,N,N-trimethylaminobutyrate; gamma-amino-beta-hydroxybutyric acid trimethylbetaine; (3-carboxy-2-hydroxypropyl) trimethylammonium hydroxide, inner salt; gamma-trimethyl-beta-hydroxybutyrobetaine, and 3-hydroxy-4-(trimethylammonio) butanoate.

L-carnitine is also known as levocarnitine and was formerly called vitamin BT.

L-carnitine is a quarternary amine and belongs to the same chemical family as choline and is soluble in water.

L-carnitine is represented by the following chemical structure:

L-carnitine occurs naturally in animal products. Generally, only very small amounts of it are found in plants, with few exceptions, such as avocado and some fermented soy products, e.g. tempeh.

L-carnitine is a chiral molecule. Its stereoisomer D-carnitine does not have the biological activity of L-carnitine and may even antagonize L-carnitine in its biological roles.

L-carnitine is synthesized in the human body, chiefly in the liver and kidneys, from the essential amino acids L-lysine and L-methionine. Niacin, vitamins B6 and C, and iron are involved in its biosynthesis.

L-carnitine is described as a conditionally essential nutrient. This refers to certain conditions where exogenous L-carnitine may be required, such as in long-term parenteral nutrition, those on valproic acid therapy and possibly for the elderly.

Supplemental L-carnitine may have cardioprotective activity in addition to beneficially affecting cardiac function. It may have a triglyceride-lowering effect in some as well as help to elevate HDL-cholesterol levels. L-carnitine may also have antioxidant properties.

Acetyl-L-carnitine may have neuroprotective activity. It may also aid in the treatment of age-related cholinergic deficits, such as those found in dementia disorder, including Alzheimer's disease.

In summary, L-carnitine is considered to be beneficial as a weight loss aid and because it helps the body to burn fat for energy and it stimulates the body’s metabolism.

L-carnitine also increases the body’s resistance to stress, lowers cholesterol levels, improves heart, liver and kidney functions and increases endurance during physical exercise.

MECHANISM OF ACTION

There are at least two major functions of L-carnitine. All tissues except the brain use long-chain fatty acids for bioenergy production. In cardiac and skeletal muscle, a major contribution of bioenergy comes from the beta-oxidation of long-chain fatty acids.

Long-chain fatty acids require L-carnitine to transport them across the inner membranes of the mitochondria, wherein their metabolism produces bioenergy.

Following the delivery of long-chain fatty acids into other mitochondria, L-carnitine, either by itself or esterified to an acyl group, recrosses the mitochondrial membrane to allow for continual use in this shuttle process.

Another function of L-carnitine is to remove short-chain and medium-chain fatty acids from the mitochondria in order to maintain coenzyme A levels in these organelles.

These fatty acids accumulate as a result of normal and abnormal metabolism. This mechanism prevents the build-up in the mitochondria of short-chain and medium-chain fatty acids that may interfere with the bioenergy-producing process vital to the normal function of the cell.

Two types of L-carnitine deficiency states exist: primary systemic carnitine deficiency (SCD) and secondary carnitine deficiency syndromes. SCD is an autosomal recessive disorder characterized by progressive cardiomyopathy, skeletal myopathy, hypoglycemia and hyperammonemia.

SCD appears to be due, in part, to loss of function of the transporter protein called OCT N2, which helps carry L-carnitine into cells. Patients with SCD have low L-carnitine levels in liver and skeletal muscle and variable concentrations of L-carnitine in the serum. Treatment with large doses of L-carnitine either orally or intravenously is sometimes beneficial in this rare genetic disorder.

Secondary L-carnitine deficiency disorders include a large number of entities. Some of these are genetic defects of metabolism such as methylmalonic aciduria, cytochrome C oxidase deficiency, fatty acyl-coenzyme A dehydrogenase deficiency, including long-chain and medium-chain deficiency, isovaleric acidemia, glutaric aciduria and propionic acidemia.

The mechanism of L-carnitine deficiency in these disorders is unclear. Some hypothesize that an accumulation of short-chain and medium-chain fatty acyl CoA molecules occurs in the mitochondria because insufficient L-carnitine is available to expel them.
This accumulation would disturb the bioenergy-producing processes of the mitochondria. Symptoms of secondary muscle L-carnitine deficiency, not surprisingly, include muscle weakness and fatigue.

Secondary L-carnitine deficiency may also be found secondary to other conditions such as chronic renal failure treated by hemodialysis, cirrhosis with cachexia, chronic severe myopathies, myxedema, hypopituitarism, adrenal insufficiency, hyperammonemia associated with valproic acid therapy, valproate-induced Reye's syndrome, advanced AIDS and pregnancy.

It may also be seen in those with HIV who are being treated with the nucleoside analogues didanosine (ddI), zalcitabine (ddC) and stavudine (d4T). In addition, it may occur in premature infants receiving parenteral nutrition. There is some preliminary evidence that secondary L-carnitine deficiency may also be associated with aging.

L-carnitine may possess antioxidant properties. A disturbance in long-chain fatty acid oxidation in mitochondria and/or the accumulation of small-chain and medium-chain fatty acyl CoA molecules in the mitochondria might be expected to increase oxidative stress.

There is some evidence that proprionyl-L-carnitine, a delivery form of L-carnitine, might protect the ischemic heart from reperfusion injury via an antioxidant effect.

The strongest evidence for the use of supplemental L-carnitine may be in the management of cardiac ischemia and peripheral arterial disease. It may also more generally be indicated for cardioprotection. It lowers triglyceride levels and increases levels of HDL-cholesterol in some.

It is used with some benefit in those with primary and secondary carnitine deficiency syndromes. There is less evidence to support arguments that carnitine is indicated in liver, kidney and immune disorders or in diabetes and Alzheimer's disease.

RESEARCH SUMMARY

Favorable results have been reported for many years with regard to the use of L-carnitine in the treatment of various forms of cardiovascular disease. The walking capacity of patients with intermittent claudication was significantly improved in one double-blind, cross-over study of patients receiving oral L-carnitine. The data in this study suggests that L-carnitine enhances pyruvate utilization and oxidative phosphorylation efficiency in the skeletal muscle of the ischemic leg.

In a more recent, multicenter study, propionyl-L-carnitine was compared with placebo in the treatment of those with peripheral arterial disease of the legs. The study of 162 patients receiving propionyl-L-carnitine and 166 patients receiving placebo continued for one year. Walking ability and quality of life were evaluated at regular intervals.

Those initially presenting with the most severe disability (able to walk no more than 250 meters) exhibited significant improvement, increasing walking distance by 98 meters compared with 54 meters in the placebo group. Those able to walk more than 250 meters at baseline also improved, versus placebo, but not at a level of statistical significance.

An indirect role for supplemental L-carnitine in some forms of liver disease is suggested, because hepatic disease impairs the last stage of L-carnitine synthesis resulting in L-carnitine deficiencies in heart and skeletal muscle. Preliminary work suggests that L-carnitine can reduce fat deposits in some fatty livers. Research is ongoing.

The kidney is also an important locus of carnitine synthesis. Chronic kidney disease may eventually be an indication for L-carnitine supplementation, but more research is needed to demonstrate this. There is some evidence that dialysis patients can benefit from L-carnitine supplementation since dialysis removes the low-molecular-weight L-carnitine.

There is no evidence that L-carnitine will prevent diabetes, although abnormal carnitine metabolism is associated with diabetes. Ongoing research may demonstrate some benefit from L-carnitine supplementation. Animal model work in diabetes has shown improved myocardial function with administration of parenteral L-carnitine.

L-carnitine effects on immunity are suggested, as well, from animal model work. Reductions in circulating cytokines and tumor necrosis factor have been observed.

Choline supplementation may lead to increased L-carnitine retention. Vitamin C deficiency may lead to secondary L-carnitine deficiency.

Spinach

The Spinach is an annual plant, long cultivated for the sake of its succulent leaves, a native of Asia, probably of Persian origin, being introduced into Europe about the fifteenth century.

Spinach is relatively rich in nitrogenous substances, in hydrocarbons, and in iron sesqui-oxide, which last amounts to 3.3 per cent of the total ash. It is thus more nourishing than other green vegetables. It is a valuable part of the diet in anaemia, not only on account of its iron, but also for its chlorophyll.

Chlorophyll is known to have a chemical formula remarkably similar to that of hemoglobin, and it is stated that the ingestion of chlorophyll will raise the hemoglobin of the blood without increasing the formed elements.

The plant contains from 10 to 20 parts per 1,000 by weight of chlorophyll. During the war, wine fortified with Spinach juice 1 in 50 was given to French soldiers weakened by hemorrhage.

According to Chick and Roscoe (Biochem. Journal, 1926, XX, 137), fresh leaves of Spinach are a rich source of vitamin A, a small daily ration (0.1 gram and upward) encouraging growth and lessening or preventing xerophthalmia in young rats on diets devoid of fat-soluble vitamins.

Spinach also contains a powerful antioxidant called lutein.

Lutein is a complex compound which belongs to the carotenoid family that plants are able to synthesize, but the human body cannot.

Lutein has many uses in the body. For some time researchers have been looking at the role lutein and other antioxidants play in protecting the skin against the effects of the sun. The sun´s rays contain UVA radiation.

This radiation can cause the formation of free radicals in cells that have been shown to be a first step in the chain leading to cancer; they may also be responsible for the aging process that affects skin. It has been estimated that sun exposure is the largest factor contributing to skin aging caused by external factors.

Lutein is found in the skin and perhaps, not by chance, in highest concentrations in nasal skin - the part of the body that is often the most exposed to sunlight. The chemical structure of lutein gives it its antioxidant power and therefore it can protect against free radical damage caused by UVA radiation. This basically will act as an internal sunblock.

SRUCTURE OF LUTEIN

Zeaxanthin found abundantly in Spinach, is a yellow - colored lipid – soluble xanthophyll, which is also an oxidized dydroxy derivative of beta – carotene. This biochemical, is a strong antioxidant and one of two yellow carotenoids found in the retina.

It is widely believed that zeaxanthin acts to filter and shield harmful blue light from the eye and protect against age – related macular degeneration, leading cause of blindness in people over 65 years old.

Ounce for ounce, spinach contains more than twice as much zeaxanthin and more than 60 times more lutein as yellow corn. These carotenoids are now believed to protect against development of cataracts, and may have other health benefits as well.

Spinach grown in the open in winter, spring or autumn possesses no antirachitic properties that can be demonstrated by the methods employed. Spinach leaves when irradiated with ultraviolet rays from a Hg vapour quartz lamp become powerfully antirachitic.

Boas (Biochem. Journal, 1926, XX, 153) found that the fresh leaves of winter-grown Spinach added to an experimental diet caused an even greater improvement in the wellbeing of rats and in the rate of growth than was caused by the addition of cod-liver oil.

The weight of the skeleton was not, however, proportionally increased. The conclusion was drawn by Boas that winter Spinach contains an amount of vitamin D which is negligible compared with its content of vitamin A.

Wheat Germ

Wheat germ is a good source of protein and dietary fiber. Wheat germ are parts of the whole-grain wheat kernel. It is removed when wheat is refined to make white flour. When referred to as food, wheat germ is the embryo or nucleus of the wheat kernel.

It is an excellent source of vitamin E, zinc and the B vitamin folate. Just a quarter-cup supplies more fiber than a slice of most whole-wheat bread. Because of its polyunsaturated fat content, it can quickly become rancid.

Defatted wheat germ doesn’t need to be refrigerated, but it is lower in vitamin E. Wheat bran is the rough outer shell of whole wheat. It has an extremely high fiber content, and is also an excellent source of magnesium and iron.

TYPICAL COMPOSITION OF WHEAT GERM

PHYSICAL	g/100g
Ash :	5.00
Fat (solvent extraction) :	0.85
Carbohydrates (calculated) :	55.00
Protein (Kjeldahl) :
Total Dietary Fiber :	16.50
Insoluble Dietary Fiber :	14.50
Soluble Dietary Fiber :	1.60
Calories (bomb colorimeter)	410.00 kcal

TYPICAL COMPOSITION	mg/100g
Thiamin (Vitamin B1) :	1.96
Riboflavin (Vitamin B2) :	0.78
Niacin (Vitamin B3) :	7.84
Calcium :	65.00
Iron :	11.00

AMINO ACIDS	Typical per 100 gram
Tryptophan:	3.40
Threonine:	12.50
Isoleucine:	11.60
Leucine:	22.50
Lysine:	23.60
Methionine:	5.00
Cystine:	4.40
Phenylalanine:	11.40
Tyrosine:	4.20
Valine:	17.30
Arginine:	22.00
Histidine:	11.10
Alanine:	21.80
Aspartic acid:	29.10
Glutamic acid:	1.66
Glycine:	21.70
Proline:	19.00
Serine:	14.10

Cabbage

Cabbage provides a source of protein, dietary fiber, carbohydrates, vitamin C, folate, calcium and iron. A three ounce serving contains about 25 calories.

Although some if its benefits are lost in cooking, studies show Cabbage is a cancer fighter, especially for stomach, colon and breast cancers.

Having strong antiviral and antibacterial properties, Cabbage has also been reported to be a helpful remedy for the treatment of ulcers.

Cabbage juice’s high glutamine content may account for its effectiveness in calming heartburn and ulcers, the digestive tract uses glutamine as a fuel source and a healant.

Cabbage and Indoles (The Cancer Fighter)

The indole nucleus, known to chemists as benzopyrrole, is the parent member of a broad spectrum of nitrogen heterocyclic biochemicals commonly found in nature. Indole derivatives occur in flower oils such as jasmine and orange blossom, and in less pleasant substances such as coal tar and fecal matter. Indoles also exist as melanin-related organics and indigoid pigments.

One prominent indole configuration, indole-3-carbinol, has achieved notoriety as a therapeutic phytochemical. This recognition is not only because of the anticancer activity of indole-3-carbinol, but because the vegetables in which it occurs belong to the much maligned Brassica genus of cruciferous vegetables; the ever unpopular cabbage, broccoli, brussel sprouts, cauliflower, and kale. It would seem that indole-3-carbinol is partially responsible for the strong flavor that makes these vegetables so unpopular and so healthy.

Indole-3-carbinol is a highly effective anticancer agent, blocking carcinogenic substances before they reach their cellular targets and eliminating DNA damage in cell nuclei. It may also turn out to be an important chemical tool in fighting breast cancer cells and converts the more dangerous forms of estrogen to safer forms.

Seaweed

(a) Spirulina (The Super Food)

Spirulina is a genus of the phylum Cyanobacteria. Cyanobacteria are classified as either blue-green algae or as blue-green bacteria.

Spirulina, wheat grass, barley grass and chlorella are sometimes referred to as "green foods." There are several species of spirulina. The ones most commonly used in nutritional supplements are Spirulina platensis (also called Arthrospira platensis) and Spirulina maxima.

Spirulina is a rich source of protein. It also contains chlorophyll, carotenoids, minerals, gamma-linolenic acid (GLA) and some unique pigments. These pigments, called phycobilins, include phycocyanin and allophycocyanin. The pigments give spirulina their bluish tinge.

Phycobilins are similar in structure to bile pigments such as bilirubin. In the spirulina cell, phycobilins are attached to proteins; the phycobilin-protein complex is called phycobiliprotein.

A sulfated polysaccharide called calcium spirulan isolated from Spirulina platensis (Arthrospira platensis) was found to inhibit a number of membraned viruses. The viruses inhibited by the polysaccharide included herpes simplex virus 1 (HSV-1), cytomegalovirus, measles virus, mumps virus and HIV-1. Calcium spirulan appears to inhibit the penetration of these viruses into host cells. These studies were performed in vitro.

Spirulina has been shown to have hypocholesterolemic activity in experimental animals. The mechanism of this activity is unknown.

The spirulina pigment phycocyanin has demonstrated antioxidant activity. It scavenges peroxyl radicals.

Phycocyanin has been found to protect against hepatotoxins in rats. The mechanism may be via its antioxidant activity. An extract of Spirulina maxima also protected against carbon tetrachloride hepatotoxicity in rats. The phycocyanin contained in the extract, as well as other antioxidants, probably account for the hepatoprotective effect.

Mast-cell mediated immediate-type allergic reactions were found to be inhibited in rats by spirulina. It is speculated that there are substances in spirulina that may inhibit mast-cell degranulation, possibly by affecting the mast-cell membrane.

Spirulina platensis extracts have been demonstrated to enhance macrophage function in cats and to enhance humoral and cell-mediated immune functions in chickens. The mechanism of these effects is unknown.

Spirulina has shown some indication of having antiviral effects in preliminary in vitro and animal studies. There is also evidence of a preliminary nature that it might favorably affect some immune functions and have some hepatoprotective capability. It has shown some promise of inhibiting some allergic reactions in recent experimental studies. Hypocholesterolemic effects have been reported in some animal studies.

Spirulina and some of its constituents have shown an ability to favorably affect various immune functions. In one animal experiment, it boosted phagocytic activity and increased natural killer (NK)-cell activity two-fold, compared with controls.

Spirulina has significantly inhibited chemically induced anaphylactic shock and serum histamine levels in rats, leading to the conclusion that spirulina may inhibit mast-cell degranulation.

In another animal experiment, spirulina significantly inhibited local allergic reactions induced by anti-dinitrophenyl (DNP) IgE. It demonstrated, more specifically, a significant inhibitory effect on anti-DNP IgE-induced tumor necrosis factor-alpha production, leading the researchers to conclude that spirulina inhibits mast-cell mediated immediate-type allergic reactions both in vitro and in vivo.

Finally, a constituent of spirulina, administered intraperitoneally, significantly reduced the hepatotoxicity of a carbon tetrachloride challenge. A more recent study confirmed this finding.

Spirulina’s Nutritional Analysis

Proteins:

The blue-green algae or Spirulina in particular, have a primitive structure with few starch storage cells and cell membrane proliferation, but rich amounts of ribosomes, the cellular bodies that manufacture protein. This particular arrangement of cellular components allows for rapid photosynthesis and formation of proteins. The lack of hard cellular walls assures that Spirulina protein is rapidly and easily assimilated by consuming organisms.

Spirulina is approximately 65 to 71 percent protein, depending on growing conditions. These proteins are biologically complete, which means they provide all eight essential amino acids in the proper ratios. Most plant foods are not complete proteins because they usually lack one or more amino acids.

Unfortunately, the body cannot store amino acids in anticipation of deficient ones eventually arriving in subsequent meals. To synthesize protein for the body's repair and maintenance, all dietary protein factors must be present simultaneously or the amino acids are wasted.

Furthermore, even if complete protein is consumed, digestive difficulties can prevent assimilation of all needed elements. Spirulina provides all the required amino acids, and in a form that is five times easier to digest than meat or soy protein.

These eight essential amino acids are found in Spirulina:

These are the non-essential amino acids supplied by Spirulina:

Spirulina supplies ten of the twelve non-essential amino acids. "Non-essential" does not mean that these amino acids are not needed by the body, but merely indicates that the body can synthesize them itself if it needs to do so, provided the appropriate nutritional building blocks are available.

Nevertheless, the body is better served if these excellent protein components are readily and totally available in dietary sources, since all the amino acids must be on hand as the cells manufacture enzymes, proteins, hormones, brain chemicals and the other products of metabolism. Of the thousands of biochemical substances acting and interacting in the human body, not one is derived from a vacuum; the body is ultimately dependent upon nutrient intake for all of its functions.

Minerals:

Although proteins are the building blocks of life, many trace minerals can profoundly effect health and metabolism.

The waters Spirulina favors are so saturated with minerals deposited from ancient soils and mountains that no other plants can live there. Because Spirulina thrives in such alkaline waters, it incorporates and synthesizes many minerals and derivative compounds into its cell structure.

Transformed into natural organic forms by Spirulina, minerals become chelated with amino acids and are therefore more easily assimilated by the body. Many times people have ingested large amounts of inorganic minerals without benefit to health because the body does not know what to do with these incompatible forms. In fact, evidence is accumulating that the inorganic minerals can block absorption of the organic forms, leading ultimately to mineral deficiency diseases.

Spirulina contains essential minerals and trace elements absorbed from its growth medium into chelated, easily absorbed forms:

Vitamins:

Spirulina supplies several of the vitamins that all living beings need to carry on metabolic processes:

Carotenoids:

Some substances in plant foods are not true vitamins, but provide the precursors from which the body can then synthesize the appropriate vitamins. The carotenoid compounds of Spirulina are of this nature, since they are used to produce vitamin A.

True vitamin A is found in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily excreted from the body.

In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A only as it is needed, thus minimizing the dangers of toxicity.

Spirulina and other algae are a primary source of vitamin A precursors - it is from algae carotenoids that fish livers derive and concentrate vitamin A.

Spirulina contains the yellow/orange pigments cryptoxanthine and beta-carotene from which vitamin A can be made. Two units of carotene will normally yield one unit of complete vitamin A, if required by the body. Spirulina contains 4,000 mg/kg carotenoids in these forms:

Enzymatic pigments:

While the protein, mineral and vitamin value of Spirulina is impressive, this minute organism is also rich in pigments that are bio-chemically important to life. Without pigments, organisms could not synthesize many of the enzymes necessary for balancing metabolism.

Chlorophyll

The most visible pigment in Spirulina is chlorophyll, a green molecule common to plants. It releases ions when struck by the energy of sunlight. These free ions proceed to stimulate the biochemical reactions that form proteins, vitamins and sugars.

Chlorophyll is sometimes called `green blood" because of its similarity to the hemoglobin molecule found in human blood cells. In fact, both are constructed of almost identical molecular structure called pyrrole rings, and both substances are chemically known as "porphyrin pigments" by scientists.

The difference is that chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron molecule. Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of other materials, while iron gives hemoglobin a red coloration and changes the function of the porphyrin molecule to respiration and breakdown of materials.

It is believed that if chlorophyll is ingested with sufficient iron, the magnesium can be displaced to yield a hemoglobin molecule. Experiments in Japan have demonstrated that Spirulina has a marked positive effect on anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high nutrient density of Spirulina, especially the blood-building vitamins B12 and folic acid and the amino acids, are also useful in treating cases of anemia.

Chlorophyll has other positive benefits to the body. It increases peristaltic action and thus relieves constipation, and also normalizes the secretion of digestive acids. It soothes the inflammation and reduces the excess pepsin secretion associated with gastric ulcers.

During World War 2, the drying action of chlorophyll and its antiseptic qualities made it a common first-aid measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and promotes granulation, the process that regenerates new tissue over injuries.

Chlorophyll appears to promote regeneration of damaged liver cells, and also increases circulation to all the organs by dilating blood vessels. In the heart, chlorophyll aids in transmission of nerve impulses that control contraction. The heart rate is slowed, yet each contraction is increased in power, thus improving the overall efficiency of cardiac work.

Phycocyanin

The pigment which gives Spirulina its blue cast is phycocyanin, found in concentrations of about 7 percent, compared to the 1 percent chlorophyll content most commonly found. Phycocyanin is related to the human pigment bilirubin, which is important to healthy liver function and digestion of amino acids.

Porphyrin

Another important pigment is porphyrin, a red compound that forms the active nucleus of hemoglobin. Related to this structure is the polypyrrole molecule of B12, which is essential to the formation of healthy red blood cells.

These and several lesser pigments such as phycoerythrin, tetrapyrrole, phytonadione and the carotenoids are not just the "color" of living organisms, but are used to carry on metabolic processes throughout the body. Without them, enzymatic reactions would be reduced until cellular disintegration occurred.

Fats, sugars, salts and calories:

It is probably hard to imagine that a concentrated source of nutrients such as Spirulina is not also loaded with fats, starches and calories. Amazingly, Spirulina is only 7 percent lipid, and most of that is in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids sometimes called vitamin F, include linoleic, linolenic and arachidonic acid. They are used by the body to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary resilience.

The essential fatty acids are involved in respiration in all the cells, and are especially important to oxygen transport. They affect the health of the hair, skin and nails, and help break up cholesterol in the blood stream. They are not dangerous fat but are absolutely vital to health.

Spirulina contains very little starch or sugar. What carbohydrate it supplies, roughly 10 to 15 percent, is primarily in the form of rhamnose and glycogen. These two polysaccharides are easily absorbed by human cells with minimal intervention by insulin. Hence, Spirulina sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.

From a caloric standpoint, Spirulina nutrition is economical. There are only 3.9 calories per gram of protein in Spirulina, compared to 65 calories per gram of protein in beef. The average 500 mg tablet of Spirulina contains only one to two calories!

Some people are concerned about sodium in their diets, and have therefore avoided seaweed foods such as nori, wakami and kombu. These kelp foods are very nutritious, but they do contain significant sodium amounts.

Spirulina avoids the sodium problems of algae that grow in the sea, yielding only .206 mg of sodium per tablet. Most hypertension patients are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of sodium that no danger is presented to persons on a salt-restricted diet.

(b) Chlorella (The Natural DNA/RNA Supplement)

Chlorella is a single-celled alga. Throughout its two-billion-year history on this planet, it has survived because its tough outer shell protected its genetic integrity, and it is one of the most efficient foods on earth in using and concentrating sunshine, as shown by its high chlorophyll content and rapid reproduction. Chlorella is a natural, pure, whole food with all the materials to support life. Cracked cell wall Chlorella provides a tremendous source of concentrated nutrition.

Chlorella's genetic integrity has remained constant for over two billion years, as fossil remains have demonstrated.

This chlorella fossil dates to the pre-Cambrian period.

Chlorella's Nutritional Analysis

Chlorella is the highest-known source of chlorophyll, with nearly 10 times the amount of chlorophyll found in alfalfa, from which most commercial chlorophyll is extracted.

Broken cell-wall chlorella, is nearly twice as digestible as other chlorella.

Macro Nutrients In Chlorella

MACRO NUTRIENT	%
Protein :	58.4
Fat :	9.3
Carbohydrates :	23.2
Fiber :	0.3
Ash :	4.2
Moisture :	4.6
Calories :	411 cal/100gm

Source	Grams
Chlorella	58
Beef	24-27
Chicken	24
Fish	18-29
Wheat	13
Eggs	13
Rice	3
Potatoes	3

Chlorella's Amino Acid Content By Percentage

Amino Acid	%
Alanine	4.3
Arginine	3.3
Aspartic acid	4.7
Glycine	3.1
Glutamic acid	5.8
Histidine	1.1
* lsoleucine	2.3
* Leucine	4.7
* Methionine	1.3
* Phenylalanine	2.8
*Threonine	2.4
*Tryptophan	0.5
* Valine	3.2
Proline	2.5
Serine	2.0
Others	11.4

* Essential Amino Acids

Chlorella's Vitamin Content (mg per 100 gm)

Vitamin	mg/100gm
A (activity)	51,300 IU
B-1	1.7
B-2	4.3
B-6	1.4
B-12*	0.13
Biotin	0.2
C	10.4
E	1.5 (less than)
Folic Acid	0.09
Inositol	132
Niacin	23.8
Pantothenic Acid	1.1

*Daily intake of 3 gm chlorella provides 4 mcg of vitamin B-12, 70% of the U.S. RDA.

Chlorella's Mineral Content (mg per 100 gm)

Source	mg/100gm
Calcium	221
Iodine	0.4
Iron	130
Magnesium	315
Phosphorus	895
Zinc	71

Chlorella Growth Factor (CGF)

Chlorella provides a wide array of vitamins, minerals and amino acids, as well as being the highest-known source of chlorophyll. While these are all beneficial, the greatest value of chlorella lies in a fascinating ingredient called Chlorella Growth Factor (CGF).

CGF is a nucleotide-peptide complex derived from a hot water extract of chlorella. It is made mostly of nucleic acid derivatives. Researchers have discovered that CGF is produced during the intense photosynthesis that enables chlorella to grow so fast. Each cell multiplies into four new cells about every 20 hours, and CGF promotes this rapid rate of reproduction.

Experiments with microorganisms, animals and children have shown that CGF promotes faster than normal growth without adverse side effects, and in adults, it appears to enhance RNA/DNA functions responsible for production of proteins, enzymes and energy at the cellular level, stimulating tissue repair and protecting cells against some toxic substances.

Dr. Benjamin Frank, author of The No-Aging Diet, suggests that human RNA/DNA production slows down progressively as people age, resulting in lower levels of vitality and increased vulnerability to various diseases. Before chlorella was known to be a remarkable source of nucleic acids, Dr. Frank recommended a diet rich in nucleic acids to counter this "aging" process.

Dr. Minchinori Kimura of Japan found levels of 1O% RNA and 3% DNA in chlorella, which would make chlorella the highest-known food substance in nucleic acids. Used regularly, chlorella would assist in the repair of damaged genetic material in human cells, protecting health and slowing down the aging process.

Nucleic acids in digestion and assimilation are broken down and combined with other nutrients such as vitamin B-12, peptides and polysaccharides. That means that the DNA and RNA we eat do not directly replace human cellular DNA and RNA, but their amino acid combinations after digestion and assimilation immediately provide the "building blocks" for repair of our genetic material.

As people age, cell processes slow down. The cell wall, which regulates fluids, intake of nutrients and expulsion of wastes, becomes less functional. Nutrient intake is less efficient and more toxic wastes remain in the cells.

This leads to an increasing acidic condition in the body that favors many kinds of chronic and degenerative diseases. When we have a sufficient intake of foods rich in DNA and RNA to protect our own cellular nucleic acids, the cell wall continues to function efficiently, keeping the cell clean and well nourished.

When our RNA and DNA are in good repair and able to function most efficiently, our bodies are able to use nutrients more effectively, get rid of toxins and avoid disease. Cells are able to repair themselves, and the energy level and vitality of the whole body is raised

Chlorella's Healing Properties

Chlorophyll Nature's Greatest Cleanser
One of the greatest food substances for cleansing the bowel and other elimination systems, the liver and the blood is chlorophyll, as found in all green vegetables, especially the green, leafy vegetables.

The problem we find here is that food greens contain less than half of one percent chlorophyll. Alfalfa, from which chlorophyll is commercially extracted, has only 8 or 9 pounds per ton, about 0.2% when extracted, and alfalfa is one of the plants highest in chlorophyll. Commercial liquid chlorophyll often contains only about 1% chlorophyll.

Green algae are the highest sources of chlorophyll in the plant world; and, of all the green algae studied so far, chlorella is the highest, often ranging from 3 to 5% chlorophyll.' Chlorella supplements can speed up the rate of cleansing of the bowel, bloodstream and liver, by supplying plenty of chlorophyll. In addition, the mysterious Chlorella Growth Factor (CGF) speeds up the healing rate of any damaged tissue.

Algae Studies and the Liver
There are many conditions and toxins that contribute to liver necrosis or fatty liver, and one of the most common is malnutrition, especially diets lacking in quality protein (specifically the sulphur-containing amino acids). Diabetes can cause one type of fatty liver degeneration, and excessive consumption of refined carbohydrates causes another.

Experiments have been done in the Republic of China, Japan, and Germany to see what effects chlorella would have in preventing or reversing various liver conditions, and the results are promising and exciting.

One of the first comparative studies of the effects of alga and other foods (skim milk powder and cooked egg white) on the liver was done in the early 1950s in Germany at the universities of Bonn and Cologne. Dr. Hermann Fink fed groups of rats single-food diets to see how alga compared with known food substances. On a diet of only skim milk, most of the rats died of liver necrosis, while one rat on the egg white diet showed signs of necrosis. All rats on the alga diet remained healthy. Dr. Fink concluded that further research should be done to find out if green alga had therapeutic value for the liver.

Chlorella Protects the Liver
Several experiments have shown that chlorella stimulates a protective effect on the liver, as shown by its resistance to damage by toxins such as ethionine. In one German study, the liver was protected from the kind of damage caused by malnutrition. Chlorella lowers blood cholesterol and triglycerides, the levels of which are associated with liver metabolism as well as fat intake. We can see how the protective and cleansing effects of chlorella on the liver support the natural defenses of the body.

Since the 1930s, experiments with ethionine, a chemical toxic to the liver, had been done on laboratory animals, because ethionine caused liver malfunctions similar to those caused in humans from malnutrition, alcoholism, disturbed sugar storage, interference with protein and fat metabolism and so forth. In the 1970s, a group of Chinese scientists at Taipei Medical College and National Taiwan University decided to see if chlorella added to the diet would protect the liver from ethionine damage.

In their first experiments, Wang, Lin and Tung found that feeding chlorella to rats before giving them the ethionine helped protect the liver from damage and produced faster recovery times. Following up on these studies, the Formosan scientists designed another experiment to see how 5% chlorella supplementation of the diet would affect more specific liver functions.

Rats fed the chlorella supplement had lower levels of total liver fats, triglycerides and glycogen (stored sugar), and less liver damage, than rats fed the same diet without chlorella, after ethionine was given to both groups. The chlorella fed rats also recovered more rapidly. Earlier experiments showed that malnutrition caused abnormally high levels of glycogen in the liver and high levels of triglycerides due to liver malfunction. The authors of the study concluded that chlorella protects the liver from damage due to malnutrition or toxins when used at a relatively low level (5%) of supplementation.

In 1975, Japanese researchers published an article in the Japanese Journal of Nutrition, showing that chlorella in the diet lowered both the blood cholesterol and liver cholesterol. There was a definite effect by chlorella on liver function.

Chlorella and the Channels of Elimination
One of the first things we find out about chlorella is that it stimulates and normalizes an under-active bowel. Dr. Motomichi Kobayashi, director of a hospital in Takamatsu, Japan, prescribes chlorella for all his patients who are troubled with constipation.

A US Army medical facility in Colorado found that scenedesmus, an alga similar to chlorella, combined with chlorella and fed to volunteers, increased the amount of waste eliminated by the bowel.'

Secondly, in 1957, Dr. Takechi and his associates in Japan found out that chlorella promoted rapid growth of lactobacillus, one of the bacteria that promotes colon health.

The chlorophyll in chlorella helps keep the bowel clean, while the tough cellulose membrane of chlorella (which is not digested) binds to cadmium, lead and other heavy metals and carries them out of the body. The CGF stimulates repair of tissue damage. To summarize, chlorella restores bowel regularity, normalizes beneficial bowel flora, assists in detoxifying the bowel and stimulates repair of damaged tissue.

Numerous testimonies from Japan are available, showing how chlorella has taken care of lung and bronchial problems, kidney troubles, bowel probl