Spirulina has been found to have a variety of pharmacological effects. Such as lowering blood lipids, antioxidant, anti-infection, anti-cancer, anti-radiation, anti-aging, enhancement of immunity and so on. Nutritional value of Spirulina Spirulina is regarded as a "micro-nutritional library" by modern science, in which the content of 8 essential amino acids is close to or exceeds the standard of the Food and Agriculture Organization of the United Nations (FAO).

Spirulina also contains a variety of vitamins and trace elements, including β-carotene content of 4000mg/kg, vitamins as high as 1320mg/kg, per person per day to eat 15g of dry weight spirulina can ensure that the source of essential nutrients. Spirulina is regarded as "the most ideal and excellent food for human beings" by FAO for its high nutrition and safety.

Expanded Information:

Botanical Culture

Spirulina has been processed into a soft blue cake by some inhabitants of Africa, the Americas, and Mexico since the 15th century. Since the 1960s, Spirulina has attracted the attention of international biologists, and in the early 1970s it was recognized by the United Nations Food Conference as "tomorrow's best food resource".

In the mid-1970s, the Mexican government provided athletes with this green food to enhance their physical fitness and restore their strength, and received very good results.

After the 1980s, the production and application of spirulina in many countries have formed a considerable scale. Since 1974, the world's first spirulina production plant went into operation in Mexico.

Baidu Encyclopedia - Spirulina