Spirulina in Human Nutrition and Health

M. E. Gershwin, Amha Belay, M. E. Gershwin, Amha Belay

• Publisher: CRC Press
• Year: 2007
• Print ISBN:
  9781420052565
• eBook ISBN:
  9781040069691
• Topic: Medicine
• Subtopic: Nutrition, Dietics & Bariatrics

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.

Table of contents

• Cover
• Half Title
• Title Page
• Table of Contents
• Preface
• Editors
• Contributors
• Chapter 1 Spirulina (Arthrospira): Production and Quality Assurance
• 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
• Chapter 5 Antioxidant Profile of Spirulina: A Blue-Green Microalga
• Chapter 6 Antioxidative and Hepatoprotective Effects of Spirulina
• Chapter 7 Drug-Induced Nephrotoxicity Protection by Spirulina
• Chapter 8 Spirulina and Immunity
• Chapter 9 NK Activation Induced by Spirulina
• 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
• Index