hoang dong

bi quyet lam dep da Spirulina is a vegan source of protein and vitamin B12 (although a subpar source of B12 which may not be well absorbed), and is quite high in protein as well at around 55-70%. It is algae, a blue-green mixture of a species of bacteria (Arthospira) that appears to be nutritive and non-toxic as well as easily produced; some studies suggest it has an adverse taste which may be why spirulina capsules are commonly used.
It has a few active components, but the main one is known as phycocyanobilin, which is about 1% of spirulina by weight. This compound has a novel mechanism of action, and mimics the body's own bilirubin compound to inhibit a pro-oxidative complex called NADPH oxidase. Through inhibiting this complex, spirulina confers potent anti-oxidative and anti-inflammatory effects.
A moderate amount of human evidence exists to suggest spirulina can benefit lipid metabolism and heart health; two human studies suggest these benefits extend to glucose metabolism, and a few case studies suggest that reduction in liver fat exists. Animal studies are very promising, with spirulina being of similar potency to many commonly used reference drugs cach tri benh nam da.
In animal studies of neurological disorders, spirulina appears to help via the standard anti-oxidative effects, yet is one of the only compounds to nearly abolish the disease state's measured symptoms (via bringing the group that ingests both spirulina and the toxin to similar levels of control); these potent effects also appear to extend to arthritis and immunology, where spirulina can aid adaptive immunity (this despite being anti-inflammatory, which not a common combination of effects).
The neurological effects of spirulina need to be replicated in humans, but at this moment in time spirulina appears to be a remarkably potent anti-oxidant and potentially a very good cach tri benh tieu duong hieu qua metabolic band-aid.