Spirulina in Human Nutrition and Health
Features
• Introduces the morphological features of Spirulina (Arthrospira)
• Highlights historical use of Spirulina as food
• Details its cultivation, handling, storage, and packaging, as well as applicable regulatory acts and organizations
• Examines studies involving Spirulina's use as a therapeutic food product
• Discusses the anti-oxidant profile and the antioxidative and hepatoprotective properties of spirulina
• Considers peer-reviewed studies on Spirulina's effects on neurobiology, immunity, NK activation, and antibody production
• Highlights Spirulina as an antibacterial and antiviral agent
Summary
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.
Contents
Spirulina (Arthrospira): Production and Quality Assurance, A. Belay
Toxicologic Studies and Antitoxic Properties of Spirulina, G. Chamorro-Cevallos, Dr. B.L. Barrón, and M. en C.J. Vázquez-Sánchez
Spirulina and its Therapeutic Implications as a Food Product, Dr. U.V. Mani, Dr. U.M. Iyer, Dr. S.A. Dhruv, and Dr. I.U. Mani
Therapeutic Utility of Spirulina, Dr. U.V. Mani, Dr. U.M. Iyer, Dr. S.A. Dhruv, Dr. I.U. Mani, and Dr. K.S. Sharma
Antioxidant Profile of Spirulina: A Blue Green Microalga, Dr. K. Chopra and M. Bishnoi
Antioxidative and Hepatoprotective Effects of Spirulina, Dr. L. Wu and Dr. J.A. Ho
Drug-Induced Nephrotoxicity Protection by Spirulina, Dr. V.K Kutala, Dr. I.K. Mohan, Dr. M. Khan, M. Pharma, Dr. P.L. Narasimham, and Dr. P. Kuppusamy
Spirulina and Immunity, A.T. Borchers, A. Belay, C.L. Keen, and M.E. Gershwin
NK Activation Induced by Spirulina, T. Seya, T. Ebihara, K. Kodama, K.Hazeki, and M. Matsumoto
Spirulina and Antibody Production, Dr. O. Hayashi, K. Ishii, and T. Kato
Spirulina as an Antiviral Agent, Dr. B.L. Barrón, Dr. J.M. Torres-Valencia, Dr. G. Chamorro-Cevallos, and Dr. A. Zúñiga-Estrada
Spirulina and Anti-Bacterial Activity, G. Ozdemir and M. Conk Dalay
Spirulina, Aging and Neurobiology, J. Vila, C. Gemma, J.A. Haley, A. Bachstetter, Y. Wang, I. Strömberg, and P.C. Bickford
Spirulina Interactions, A.T. Borchers, C.L. Keen, and M.E. Gershwin
