Spirulina

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Spirulina: natural ingredient of Robur

Spirulina (Arthrospira platensis) is the best reserves of vegetable protein. With a protein content equivalent to 65% is the highest found in any other natural nourish-
ment. This protein found in spirulina is easily digested and easily assimilated.

The walls of the nuclei of this alga are formed by muco-proteins highly digestible because they dissolve completely in the digestive system. Spirulina is a complete food because it has all the essential amino acids but that the body can not synthesize the optimal extent and also 10 of the 12 non-essential amino acids.
Spirulina is provided with phytoelements as phycocyanin, polysaccharides and sulfo lipids that fortify the immune system.

It has antibiotic qualities and prevents the development of bacteria, yeasts and fungi. The sulpho lipids of spirulina have the means to prevent viruses attack or enter into cells avoiding the progress of viral infections. It has been documented that phycocyanin and polysaccharides of Spirulina aimed at increasing the formation of macrophages, cooperating with the reproduction of the spinal cord, strengthening the immune system and the ability of resistance to diseases. It is especially recommended during pregnancy and to all athletes.

The walls of spirulina, being composed of mucopolysacchari-
des, do not include cellulose and therefore makes it perfectly dige-
sted and assimilated. These features are appreciable by indivi-
duals who are afflicted by difficulties in intestinal absorption such as the elderly who usually have difficulties in assimilating protein composite and should therefore stick to strict diets.

Spirulina, promoting the growth of lactobacilli and colon cleansing, helps the purification of the entire body to which gives vigor and health. Spirulina, increasing the enteric Lactobacillus present in the human body, makes it more effective assimilation of vitamin B1 and other assumed during the diet.
The fat content in spirulina are a lesser amount than almost all other protein sources. Ten grams of product procure only 36 calories and cholesterol is essentially non-existent.

Spirulina is one of the foods richest in beta carotene, with a concentration ten to fifteen times higher than carrots. The intake of beta-carotene is vital for the protection of the mucous membranes and of the pigments needed for the view, for the reduction of cholesterol reduction of cancer risk of many types such as, for example, that of the lung, colon, gastrointestinal tract, breast and cervix.