The Health Benefits of Spirulina
Not everyone is familiar with water vegetables and a lot of people can not get their hands on these healthy alternative consumptions. One particular water veggie that is recommended to be part of a healthy diet is spirulina. Spirulina recipes are now on a trend because it has significant health benefits for people who often eat it. In this post, we’ll take a look at the major health benefits of spirulina.
Lowers Blood Pressure
Spirulina has phycocyanin, a pigment that scientists have discovered to contain antihypertensive effects to reduce blood pressure. Japanese researchers claim this because the consumption of blue-green algae reverses endothelial dysfunction in metabolic syndrome. This could be extremely promising for Americans, as metabolic syndrome is rapidly becoming one of the critical causes of preventable diseases today, as it increases the likelihood of developing cardiovascular disease, diabetes, and stroke.
Researchers also found that spirulina supplementation decreased aortic intimal surface area from 33% to 48%, suggesting that it may prevent atherosclerosis and subsequent stroke. Importantly, this clinical study was conducted on animals ingesting HCD, and it underscores that routine spirulina intake can reverse some of the injuries caused by a poor diet. Just imagine the heart health benefits that can accrue to those who eat a balanced diet.
If you take a look at the chemical composition of spirulina, it’s no wonder that people who consume it tend to have a lot of energy. Dieticians recommend combining 1 teaspoon of spirulina powder with 12 ounces of lime juice and freezing the mixture in ice cube trays for a healthy boost. According to studies, spirulina and lime increase energy efficiency because they drain sugar from our cells.
In addition, the coldness of ice stimulates metabolism by giving our bodies a “wake-up call.” It is important to note that this has not been studied in clinical studies, although there are many anecdotal reports that spirulina may increase energy levels.
In a 2012 study, a spirulina-enriched diet in rats produced neuroprotection in an α-synuclein variant of Parkinson’s disease. This was not the case with the diet program. In a 2015 study, the effects of spirulina on memory dysfunction, oxidative stress damage, and antioxidant enzyme activity were examined with mice. It was found that spirulina platensis had prevented memory loss, possibly by decreasing Aβ protein accumulation, reducing cognitive impairment, and significantly enhances catalase activity.