Spirulina in Human Nutrition and Health

Front Cover
M. E. Gershwin, Amha Belay
CRC Press, Oct 8, 2007 - Medical - 328 pages
Astonishingly rich in nutrients, Spirulina is one of the most popular and well researched functional foods in the multi-billion dollar global food supplement market. This ancient species provides readily bioavailable protein along with carotenoids, essential fatty acids, vitamins, and minerals and has therapeutic applications in non-communicable disease such as diabetes milletus, hyperlipidemia, oxidative stress-induced diseases, inflammations, allergies, and even cancer. Growing scientific and market interests demand a high-quality, comprehensive, peer-reviewed volume on all aspects of this tiny aquatic plant.

Drawing from the editors' expertise in nutrition and immunology as well as a prestigious panel of premier international researchers, Spirulina in Human Nutrition and Health provides the first complete compilation of the wealth of experimental data in a single accessible resource. Beginning with an introduction to the history and features of the plant itself, the book goes into great detail regarding its cultivation, handling, storage, and packaging, as well as applicable regulatory acts and organizations. It supplies explanations and reviews of studies involving Spirulina's use as a therapeutic food product and discusses its anti-oxidant profile and antioxidative and hepatoprotective properties. The book considers peer-reviewed studies on spirulina's effects on immunity, NK activation, and antibody production and highlights its role as an antibacterial and antiviral agent. The final chapters look at neurobiology and spirulina's effect on aging as well as potential interactions with pharmaceuticals or other bioavailable compounds.

Extensively detailed and heavily referenced, Spirulina in Human Nutrition and Health is the definitive work on this highly nutritious food source.

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Chapter 2 Toxicologic Studies and Antitoxic Properties of Spirulina
Chapter 3 Spirulina and Its Therapeutic Implications as a Food Product
Chapter 4 Therapeutic Utility of Spirulina
A BlueGreen Microalga
Chapter 6 Antioxidative and Hepatoprotective Effects of Spirulina
Chapter 7 DrugInduced Nephrotoxicity Protection by Spirulina
Chapter 8 Spirulina and Immunity
Chapter 10 Spirulina and Antibody Production
Chapter 11 Spirulina as an Antiviral Agent
Chapter 12 Spirulina and Antibacterial Activity
Chapter 13 Spirulina Aging and Neurobiology
Chapter 14 Spirulina Interactions
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Chapter 9 NK Activation Induced by by Spirulina

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