A green food for a green futureTM

The lipid content of spirulina varies between 5.6 to 7%. These total lipids can be separated into a saponifiable fraction or fatty acids (83%) and a non-saponifiable fraction (17%), containing essentially paraffin, pigments, terpene alcohol and sterols.

Most of the lipids are thus in the form of essential fatty acids that promote cholesterol normalization. The essential fatty acids in spirulina include linoleic, Gamma linolenic, Oleic and Palmitic. They are used by the body to manufacture Prostaglandins that serve as chemical mediators of inflammatory and immune reactions and as hormonal regulators of blood pressure and capillary resilience.

Gamma-linolenic acid represents 20 - 40% of fatty acids in spirulina (around 4 % of the dry weight). Thus spirulina can be considered one of the best known source of gamma-linolenic acid, after human milk and some little used vegetable oils (evening primrose, borage, blackcurrant seed and particularly hemp oil).

Lipids /essential fatty acids – The fuel source

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Proteins / Amino AcidsSpirulina_Benefits_Proteins.htmlshapeimage_4_link_0
100 % Alkaline Spirulina_Benefits_Alkaline.htmlshapeimage_5_link_0
Nucleic acids / DNA, RNASpirulina_Benefits_Nucleic_acids.htmlshapeimage_7_link_0
Lipids / Essentials fatty acidsshapeimage_10_link_0
Enzymes, PigmentsSpirulina_Benefits_Pigments_Enzymes.htmlshapeimage_12_link_0
Take a look inside this amazing food... Click on each nutrient for more info.