As the world of health food has continued to expand, more and more foods and supplements are being studied for their positive effects, leading to the discovery and widespread use of new “superfoods.”
One food that’s been around as long as any that has only recently been rediscovered for its tremendous health benefits is the blue-green algae spirulina, and now a study published in April 2014 is shedding light on another potentially remarkable health benefit yet again: its potentially strong anti-cancer effects.
The study, titled ‘Anti-cancer effects of blue-green alga Spirulina platensis, a natural source of bilirubin-like tetrapyrrolic compounds’ and listed on PudMed.gov, was conducted by a team of seven researchers, including six from the Czech Republic and one from the Stanford University School of Medicine.
The team found that spirulina, a type of blue green algae often consumed in supplements, was quite effective against several human pancreatic cancer cell lines in vitro.
“Compared to untreated cells, experimental therapeutics significantly decreased proliferation of human pancreatic cancer cell lines in vitro in a dose-dependent manner,” the study noted.
“The anti-proliferative effects of S. platensis were also shown in vivo (in mice in this case), where inhibition of pancreatic cancer growth was evidenced since the third day of treatment.”
You see the study on PudMed.gov by clicking here.
Spirulina’s Other Many Health Benefits
While it should be noted that this article is for informational purposes only, not medical advice, it’s well worth noting the incredible trend of studies showing the many health benefits of spirulina.
It has also been linked to the prevention of breast cancer and even strokes, and to preventing cancer in several studies, it also happens to be one of the best sources of protein on the planet, inch-for-inch.
When I first began this website one of my first interviews was with Robert Henrikson, a pioneer who help revived the spirulina as a health food trend with his book his book, “Earth Food Spirulina,” later updated and released as “Spirulina — World Food,” which was originally published in 1989 and has been translated into six international editions and revised seven times.
You can check out the lengthy interview I did with Robert by clicking on this link.
Robert is so into the potential of spirulina and algae that he even sponsors and international competition and invests in at as an energy-saving addition to high tech modern buildings.
As he noted in the interview, there are 40 years of published international medical research that describes the 6 major benefits for just a 3-gram serving.
Here are the top six major health benefits of spirulina according to Robert:
First, spirulina promotes and stimulates the immune system and its ability to protect your body.
Second, it restores and enhances beneficial intestinal flora and is pretty good for digestion.
Third, it enhances your own body’s healing response. Unique to blue green algae is phycocyanin, a unique blue pigment that increases the healing response and helps you recover faster after injury.
Fourth, research shows spirulina strengthens neuro-protection and is anti-aging; like blue foods such as blueberries, and (red ones like) pomegranate, spirulina has one of the highest concentrations (of anti-aging compounds).
Fifth, phycocyanin and chlorophyll help detoxification of toxins, heavy metals, even radioactive compounds. You can use it while fasting and it helps accelerate the process.
Sixth, all the beta carotene and antioxidants, are great for eye health and cellular health…”
“Those would be the six top medical benefits of spirulina,” Robert said, “beyond the fact that it has the highest level of protein (among all foods per inch) and is nutrient dense with vitamins and minerals.”
And if the new research is in fact true, spirulina’s health benefits may extend even further than we realized.
Thanks for reading!
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