Earth Food Spirulina
Author: Robert Henrikson
Publisher:
Published: 1989
Total Pages: 174
ISBN-13: 9780962311109
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Spirulina World Food
Author: Robert Henrikson
Publisher:
Published: 2021-07-23
Total Pages:
ISBN-13: 9781737632603
DOWNLOAD EBOOKThe complete guide to a powerful food that can help rebuild our health and restore our environment. Once a food of the future, now millions of health conscious people around the world are enjoying this powerful food packed with unusual phytonutrients, antioxidants and bioactive compounds with proven health benefits. By producing food and a dazzling array of products from micro algae like spirulina within a circular bioeconomy, using only 10% of the land area compared to conventional crops, we can release agricultural land for rewilding, new forests and carbon capture. This 3.6 billion year old algae designed by nature can help restore our personal and planetary health. Revised and updated 2021.
Spirulina
Author: B. V. Umesh
Publisher: Unicorn Books Pvt Ltd
Published: 2002-12-25
Total Pages: 38
ISBN-13: 9788178060408
DOWNLOAD EBOOKDo you often feel run down, or fatigued? In fact, malnutrition can lead to a host of ailments, and despite our best efforts, it becomes difficult to meet all our nutritional requirements from everyday food sources. Now, fortunately we have an effective answer to this: Spirulina, the most powerful food in the world. Spirulina is, in fact, a spiral-shaped blue-green microalga that is native to the alkaline lakes of Africa and Mexico. Today it is a generic name used for the phenomenal food with unmatched nutritional benefits. This booklet outlines the preventive, therapeutic and restorative properties of this amazing food. The richest source of protein, it also contains very high amounts of beta-carotene, B Vitamins and minerals. All these make Spirulina the best and extremely digestible, high-energy, low-calorie, low-fat natural super food.
Bioactive Molecules in Food
Author: Jean-Michel Mérillon
Publisher: Springer Nature
Published: 2019-01-25
Total Pages: 2353
ISBN-13: 3319780301
DOWNLOAD EBOOKThis reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Spirulina Nature's Superfood
Author: Helen C. Morgan
Publisher: Nutrex Incorporated
Published: 1993-07-01
Total Pages: 43
ISBN-13:
DOWNLOAD EBOOKFood Additive
Author: Yehia El-Samragy
Publisher: BoD – Books on Demand
Published: 2012-02-22
Total Pages: 272
ISBN-13: 953510067X
DOWNLOAD EBOOKA food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives.
Spirulina Platensis in Poultry Nutrition
Author: Hosna Hajati
Publisher: Cambridge Scholars Publishing
Published: 2019-01-06
Total Pages: 231
ISBN-13: 152752423X
DOWNLOAD EBOOKToday, due to the high population of human beings, scientists are increasingly concerned with food shortages and searching for alternative sources of dietary protein, such as algae, insects, and worms. Spirulina represents a superior alternative source, as it has a high nutrient content without toxicity, and can be reared in many countries worldwide. Given the limited amount of studies on the advantages and disadvantages of using Spirulina in birds’ diets, this book fills an important research gap. It highlights the nutritional aspects of using Spirulina in poultry diets, and will appeal to animal husbandry and veterinary students, professors, feed formulators, poultry production consultants and farmers.
Diabetes
Author: Victor R Preedy
Publisher: Academic Press
Published: 2020-04-24
Total Pages: 456
ISBN-13: 0128157771
DOWNLOAD EBOOKDiabetes: Oxidative Stress and Dietary Antioxidants, Second Edition, builds on the success of the first edition, covering updated research on the science of oxidative stress in diabetes and the potentially therapeutic usage of natural antioxidants in the diet and food matrix. The processes within the science of oxidative stress are not described in isolation, but rather in concert with other processes, such as apoptosis, cell signaling and receptor mediated responses. This approach recognizes that diseases are often multifactorial and oxidative stress is a single component of this. Since the publication of the first edition, the science of oxidative stress and free radical biology continues to rapidly advance with thousands of the research articles on the topic. New sections in this update cover the role of dietary advanced glycation end products (AGEs) in causing OS in diabetes, oxidative stress and diabetes-induced bone metabolism, and oxidative stress and diabetic foot ulcer. - Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of diabetes and oxidation issues - Combines the science of oxidative stress and the putative therapeutic usage of natural antioxidants in the diet, its food matrix or plant - Includes preclinical, clinical and population studies to help endocrinologists, diabetologists, nutritionists, dieticians and clinicians map out key areas for research and further clinical recommendations
Spirulina in Human Nutrition and Health
Author: M. E. Gershwin
Publisher: CRC Press
Published: 2007-10-08
Total Pages: 328
ISBN-13: 1420052578
DOWNLOAD EBOOKAstonishingly 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 di
Spirulina Platensis Arthrospira
Author: Avigad Vonshak
Publisher: CRC Press
Published: 2002-04-12
Total Pages: 252
ISBN-13: 0203483960
DOWNLOAD EBOOKThis text contains detailed descriptions of both the biology and the biotechnological uses of Spirulina Platensis, a blue-green algae, which has been recognized and used worldwide as a traditional source of protein in the food
