Spirulina maxima – Spirulina

Spirulina maxima – Spirulina

A Spirulina é uma microalga caracterizada por ser uma cianobactéria filamentosa de cor verde-azulada. São-lhe atribuídas propriedades antioxidantes, anti-inflamatórias, anti-microbinas, imunomoduladoras, anti-cancerígenas, neuroprotetoras, anti-hipertensivas, hipolipidémicas e hipoglicemiantes que desempenham um papel importante na saúde do ser humano^(15,16,17), nomeadamente em doenças metabólicas como a obesidade e a diabetes⁽¹⁸⁾ e, em doenças como a aterosclerose, hipertensão e outras doenças cardiovasculares causadas pelo stress oxidativo e por uma imunidade disfuncional⁽¹⁵⁾.

Os seus efeitos benéficos devem-se à sua composição nutricional fonte de proteína de alto valor biológio por apresentar todos os aminoácidos essenciais, é também fonte de lípidos e de ácidos gordos polinsaturados e, de vitaminas e minerais. No seu perfil de micronutrientes destacam-se as vitaminas C, D e E e as do complexo B, o cálcio, o potássio, o magnésio, o ferro, o fósforo, o selénio, o zinco, o crómio, o cobre, o sódio, o manganês e o iodo essencial para uma boa função tiroideia. Também podem ser encontrados pigmentos como a clorofila, a xantofila, o β-caroteno, a zeaxantina e a ficocianina que conferem propriedades antioxidantes e desintoxicantes e, enzimas como a lipase⁽¹⁹⁾.

Alguns estudos levam-nos a crer que a Spirulina atua na ativação das enzimas antioxidantes, inibe a peroxidação lipídica e os danos no ADN, elimina os radicais livres provenientes das oxidações indesejáveis, aumenta a atividade do superóxido dismutase e catalase, induz as resposta imunomoduladoras e anti-inflamatórias através da simulação da produção de anticorpos⁽¹⁵⁾, influencia a sensibilidade à insulina, diminui os níveis plasmáticos de colesterol⁽¹⁶⁾, reduz a adipogénese e ativa a termogénese⁽¹⁸⁾.

REFERÊNCIAS BIBLIOGRÁFICAS

Introdução

⁽¹⁾ Iyengar GV, Nair PP. Global outlook on nutrition and the environment: meeting the challenges of the next millennium. Sci Total Environ. 2000 Apr 17;249(1-3):331-46.

⁽²⁾ Wang Z, Yue L, Dhankher OP, Xing B. Nano-enabled improvements of growth and nutritional quality in food plants driven by rhizosphere processes. Environ Int. 2020 Sep;142:105831.

⁽³⁾ Revoredo-Giha C, Akaichi F, Chalmers N. Trading on Food Quality due to Changes in Prices: Are There Any Nutritional Effects? Nutrients. 2019 Dec 20;12(1):23.

⁽⁴⁾ Petrescu DC, Vermeir I, Petrescu-Mag RM. Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective. Int J Environ Res Public Health. 2019 Dec 25;17(1):169.

⁽⁵⁾ Imhoff-Kunsch B, Flores R, Dary O, Martorell R. Methods of using household consumption and expenditures survey (HCES) data to estimate the potential nutritional impact of fortified staple foods. Food Nutr Bull. 2012 Sep;33(3 Suppl):S185-9.

Erva de Trigo

⁽⁶⁾ Rajoria A, Mehta A, Mehta P, Ahirwal L, Shukla S, Bajpai VK. Evaluation of antiproliferative and hepatoprotective effects of wheat grass (Triticum aestivum). Acta Biol Hung. 2017 Jun;68(2):150-161.

⁽⁷⁾ Bar-Sela G, Cohen M, Ben-Arye E, Epelbaum R. The Medical Use of Wheatgrass: Review of the Gap Between Basic and Clinical Applications. Mini Rev Med Chem. 2015;15(12):1002-10.

⁽⁸⁾ Bueno PCDS, Barbalho SM, Guiguer ÉL, Souza MDSS, Medeiros IRA, Zattiti IV, Bueno MDS, Nutels GS, Goulart RA, Araújo AC. Effects of Green Wheat (Triticum turgidum) and Common Wheat (Triticum aestivum) on the Metabolic Profile of Wistar Rats. J Med Food. 2019 Dec;22(12):1222-1225.

Erva Cevada

⁽⁹⁾ Zeng Y, Pu X, Yang J, Du J, Yang X, Li X, Li L, Zhou Y, Yang T. Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings. Oxid Med Cell Longev. 2018 Apr 4;2018:3232080.

⁽¹⁰⁾ Tosh SM, Bordenave N. Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota. Nutr Rev. 2020 Aug 1;78(Suppl 1):13-20.

⁽¹¹⁾ Panizo-Casado M, Déniz-Expósito P, Rodríguez-Galdón B, Afonso-Morales D, Ríos-Mesa D, Díaz-Romero C, Rodríguez-Rodríguez EM. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands. J Food Sci. 2020 Jun;85(6):1725-1734.

⁽¹²⁾ Goudar G, Sharma P, Janghu S, Longvah T. Effect of processing on barley β-glucan content, its molecular weight and extractability. Int J Biol Macromol. 2020 Nov 1;162:1204-1216.

Couve-galega

⁽¹³⁾ Šamec D, Urlić B, Salopek-Sondi B. Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Crit Rev Food Sci Nutr. 2019;59(15):2411-2422.

⁽¹⁴⁾ Sundaram CS, Kumar JS, Kumar SS, Ramesh PLN, Zin T, Rao USM. Antibacterial and anticancer potential of Brassica oleracea var acephala using biosynthesised copper nanoparticles. Med J Malaysia. 2020 Nov;75(6):677-684.

Spirulina

⁽¹⁵⁾ Wu Q, Liu L, Miron A, Klímová B, Wan D, Kuča K. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch Toxicol. 2016 Aug;90(8):1817-40.

⁽¹⁶⁾ Chei S, Oh HJ, Song JH, Seo YJ, Lee K, Kim KJ, Lee BY. Spirulina maxima extract prevents activation of the NLRP3 inflammasome by inhibiting ERK signaling. Sci Rep. 2020 Feb 7;10(1):2075.

⁽¹⁷⁾ Martínez-Sámano J, Torres-Montes de Oca A, Luqueño-Bocardo OI, Torres-Durán PV, Juárez-Oropeza MA. Spirulina maxima Decreases Endothelial Damage and Oxidative Stress Indicators in Patients with Systemic Arterial Hypertension: Results from Exploratory Controlled Clinical Trial. Mar Drugs. 2018 Dec 8;16(12):496.

⁽¹⁸⁾ Szulinska M, Gibas-Dorna M, Miller-Kasprzak E, Suliburska J, Miczke A, Walczak-Gałezewska M, Stelmach-Mardas M, Walkowiak J, Bogdanski P. Spirulina maxima improves insulin sensitivity, lipid profile, and total antioxidant status in obese patients with well-treated hypertension: a randomized double-blind placebo-controlled study. Eur Rev Med Pharmacol Sci. 2017 May;21(10):2473-2481.

⁽¹⁹⁾ Hosseini SM, Khosravi-Darani K, Mozafari MR. Nutritional and medical applications of spirulina microalgae. Mini Rev Med Chem. 2013 Jun 1;13(8):1231-7.

Brócolos

⁽²⁰⁾ Román J, Castillo A, Mahn A. Molecular Docking of Potential Inhibitors of Broccoli Myrosinase. Molecules. 2018 May 30;23(6):1313.

⁽²¹⁾ Wagner AE, Terschluesen AM, Rimbach G. Health promoting effects of brassica-derived phytochemicals: from chemopreventive and anti-inflammatory activities to epigenetic regulation. Oxid Med Cell Longev. 2013;2013:964539.

⁽²²⁾ Liu AG, Juvik JA, Jeffery EH, Berman-Booty LD, Clinton SK, Erdman JW Jr. Enhancement of broccoli indole glucosinolates by methyl jasmonate treatment and effects on prostate carcinogenesis. J Med Food. 2014 Nov;17(11):1177-82.

Chlorella

⁽²³⁾ Panahi Y, Darvishi B, Jowzi N, Beiraghdar F, Sahebkar A. Chlorella vulgaris: A Multifunctional Dietary Supplement with Diverse Medicinal Properties. Curr Pharm Des. 2016;22(2):164-73.

⁽²⁴⁾ Vadalà M, Palmieri B. Dalle alghe ai “functional foods” [From algae to “functional foods”]. Clin Ter. 2015;166(4):e281-300. Italian.

⁽²⁵⁾ Yu M, Chen M, Gui J, Huang S, Liu Y, Shentu H, He J, Fang Z, Wang W, Zhang Y. Preparation of Chlorella vulgaris polysaccharides and their antioxidant activity in vitro and in vivo. Int J Biol Macromol. 2019 Sep 15;137:139-150.