LiveActive is a nutrition company that aims to help

people lead a healthy and active life. LiveActive offers

you and your family a variety of nutrition products

designed to address your nutritional and related

health care needs.

LiveActive brings its

consumers a product,

Spirulina capsules

which, are designed to

strengthen your

immune system. This

product has all the good things spirulina is known for

over centuries. LiveActive aims to bestow on their

consumers the gift of living a healthy and quality life!

Spirulina or Arthrospira

platensis is a uni-

cellular microalgae

which grows in fresh

water, in salt water, as

well as in brackish

bodies of water.

Spirulina has served as

the sole source of

nutrition in some

African communities in

times of famine, during

which entire native

populations have

existed eating only

Spirulina for over a

month at a time (Capelli

and Cysewski, 2010).

The name Spirulina derives from the spiral or helical

nature of its filaments. Arthrospira is the scientific

name of a cyanobacteria genus comprising a whole

group of edible cyanobacteria sold under the name

Spirulina (Sotiroudis and Sotiroudis 2013).

Spirulina is marketed throughout the world as a food

supplement or as an active ingredient in functional

foods and beverages.

Composition of Spirulina: Spirulina is about sixty

percent complete, highly digestible protein; it

contains all essential

amino acids; Spirulina

contains more beta-

carotene than any

other whole food; it is

the best whole food

source of gamma linolenic acid (GLA); it is rich in B

vitamins, minerals, trace elements, chlorophyll, and

enzymes; and it is abundant in other nutrients, such

as carotenoids, sulfolipids, glycolipids, phycocyanin,

superoxide dismutase, RNA, and DNA (Capelli and

Cysewski, 2010).

Beta carotene is found in abundant quantities in

Spirulina. Not all the

beta carotene

consumed is converted

to vitamin A. Much of it

goes unchanged and

performs different

functions in the body.

One of the important

functions it executes is

that of an antioxidant.

Beta carotene does not

only support vitamin A

intake when consumed

but also acts as an

antioxidant to help

protect from disease

(Wildman 2009).

Potential Health

Benefits: Spirulina is a good source of several

nutrients but more than the nutritional value it is

more important because of the presence of

phytochemicals which contribute towards health.

These phytochemicals boost the immune system and

promote antioxidant

activity in the body.

These characteristics of

Spirulina make its

contribution to a

person’s health and well being significant.

Typical analysis of Spirulina pacifica ( per 100 grams) (Capelli and Cysewski, 2010)

Item %age Item %age

General Minerals

Total Calories (Kcal) 333 Calcium (mg) 333

Calories from Fat (Kcal) 50 Iron (mg) 217

Total Fat (g) 5 Phosphorous (mg) 1100

Saturated Fat (g) 2.2 Iodine (µg) 500

Cholesterol (mg) 0 Magnesium (mg) 500

Total Carbohydrates (g) 16 Zinc (mg) 3

Dietary Fiber (g) 7 Selenium (µg) 30

Sugars (g) 0 Copper (mg) 0.7

Protein (g) 67 Manganese (mg) 13

Vitamins Chromium (µg) 1333

Vitamin A (IU) 375000 Sodium (mg) 1000

Vitamin E (IU) 7 Potassium (mg) 2000

Vitamin K1 (µg) 2000 Carotenoids & Phyto-nutrients

Vitamin K2(µg) 500 Gamma Linolenic Acid (mg) 1067

Thiamin (B1) (µg) 117 Zeaxanthin (mg) 300

Riboflavin (B2) (µg) 4667 Total carotenoids (mg) 500

Niacin (B3) (µg) 13333 Chlorophyll (mg) 1000

Vitamin B6 (µg) 1000 C-Phycocyanin (mg) 8000

Folate (µg) 200 Superoxide dismutase (units) 36000

Vitamin B12 (µg) 300 (Commercially available Spriulina product) Biotin (µg) <33

Pantothenic acid (µg) 150

Spirulina – Immune System Booster

Immune System Booster: The immune system is a

system of biological structures and processes within

an organism that protects against disease. To

function properly, an immune system must detect a

wide variety of agents,

from viruses to parasitic

worms, and distinguish

them from the organism's

own healthy tissue.

There is a lot of evidence

that points to the fact that

Spirulina boosts the immune system. The

constituents involved are many and the mechanisms

by which they exhibit this property also vary. They

may work in isolation or together but they contribute

to enhancement of the immune system.

Spirulina contains unique proteins, sugars and lipids

and these moieties of Spirulina are reported to

participate in raising host immune responses

including enhancement of antibody production,

cytokine liberation, T-cell response and natural killer

cell (NK) activation (Akao et al 2009).

The benefits of Spirulina in building immunity and

improving resistance to viral infections are well

documented. In humans, mammals, chicken and fish

Spirulina produces an immunostimulating effect by

enhancing the resistance to infections, the capacity of

influencing hemopoieses, and stimulating the

production of antibodies and cytokines. (Capelli and

Cysewski, 2010).

Capelli and Cysewski, 2010 reviewed a series of

published studies, most of which were published

since the year 2000. Many studies investigated

benefits from pure Spirulina biomass, but some also

researched extracts of Spirulina or isolated

compounds from Spirulina (primarily C-phycocyanin,

the blue-green pigment found only in Spirulina and

other species of blue-green microalgae). Phycocyanin

possesses significant immune enhancing and anti-

viral properties

From the work reviewed they concluded that:

• Spirulina shows potent immune stimulating

effects

• Spirulina shows anti-viral activity against a variety

of harmful viruses

• Spirulina shows promise as a cancer preventative

agent and in the treatment of tumors

• Spirulina shows far ranging cardiovascular

benefits including improvement of blood lipid

profiles, prevention of atherosclerosis, and

control of hypertension.

Research work on Spirulina showed that it has

positive effect on the immune system and at the

same time has anti-viral activity.

Spirulina platensisis is surmised to potentiate the

immune system leading to suppression of cancer

development and viral infection. The researchers

identified the molecular mechanism of the human

immune potentiating capacity of Spirulina by

analyzing blood cells of volunteers with pre and post

oral administration of hot water extract of Spirulina.

NK functions represented by IFN gamma production

and cytolysis were enhanced after administration of

Spirulina in >50% subjects (Hirahashi et al, 2002).

Anti-viral: A novel sulfated polysaccharide named

calcium spirulan (Ca-SP) was isolated from Spirulina

platensis. Ca-SP was found to inhibit the replication

of several enveloped viruses, including Herpes

simplex virus type 1, human cytomegalovirus,

measles virus, mumps virus, influenza A virus, and

HIV-1. It was revealed that Ca-SP selectively inhibited

the penetration of virus into host cells (Hayashi et al

1996).

An aqueous extract of the Spirulina platensis

inhibited HIV-1 replication in human T-cell lines,

peripheral blood mononuclear cells (PBMC), and

Langerhans cells (LC). Fractionation of the extract

revealed antiviral activity in the polysaccharide

fraction and also in a fraction depleted of

polysaccharides and tannins. The scientists who did

this work concluded that the aqueous extracts

contained antiretroviral activity that may be of

potential clinical interest (Seyoum et al, 1998).

Spirulina is a rich source of vitamin B 12 and it

supports the immune system. Depression of some

immune functions is associated with vitamin B 12

deficiency (Yeung, D. and Laquarta, 2003). It has been

suggested that vitamin B12 (vit.B12) plays an

important role in immune system regulation. The

researchers concluded that vit.B12 acts as an

immunomodulator for cellular immunity (Tamura et

al 1999).

Spirulina is a rich source of beta carotene. The

findings of Hughes et al, 1997 suggest that moderate

increases in the dietary intake of beta-carotene can

enhance cell-mediated immune responses within a

relatively short period of time, providing a potential

mechanism for the anticarcinogenic properties

attributed to beta-carotene. The study by Watson et

al, 1991 suggests that beta carotene has

immunostimulating capabilities and provides direct

evidence for the immunomodulatory effects of beta

carotene in humans.

The other constituent of Spirulina which probably

contributes to the immune boosting property is the

iron. Iron is fundamental in proper immune function

(Wildman 2009).

Antioxidant Activity: Spirulina is considered a good

source of

antioxidant

nutrients.

Antioxidants are

substances that

may protect

cells against the

effects of free

radicals. Free

radicals are molecules produced when body breaks

down food, or by environmental exposures like

tobacco smoke and radiation. Free radicals can

damage cells, and may play a role in heart disease,

cancer and other diseases.

Antioxidants help in:

• Destroying the free radicals that damage cells.

• Promoting the growth of healthy cells.

• Protecting cells against premature, abnormal

ageing.

• Help fight age-related macular degeneration.

• Provide excellent support for the body’s immune

system.

Since oxidative reactions are regarded as being

detrimental to the body, extensive research over

recent years has been undertaken to seek out ways

of combating these processes. Various different

compounds found in all kinds of plants, vegetables,

and fruits have been found to have antioxidative

action.

Spirulina contains phenolic

acids, tocopherols and ß-

carotene which are known

to exhibit antioxidant

properties. The data about

the antioxidant activity

suggest that antioxidant

compounds are present in the methanolic extract of

Spirulina which are absorbed and could be used to

prevent oxidation. The results obtained from this

work indicate that Spirulina provides some

antioxidant protection for both in vitro and in vivo

systems (Miranda et al, 1998). Phycocyanin is a

water-soluble blue pigment found only in Spirulina

and other species of blue-green microalgae.

Phycocyanin is a potent antioxidant. (Capelli and

Cysewski, 2010).

The in vitro study was designed to evaluate free

radical scavenging activity of water extract of

Spirulina platensis on busulfan-induced lipid

peroxidation using 4-hydroxy nonenal and nitric oxide

as model markers. The results of the study suggest

the antiperoxidative effects of water extract of the

Spirulina platensis and demonstrate its potential to

reduce busulfan induced toxic effects. The

antioxidant effect is attributed due to its various

constituents working individually or in synergy (Ray

2011).

Spirulina is a rich source of beta carotene.

Antioxidant functions are associated with lowered

DNA damage, diminished lipid peroxidation, or inhibited malignant transformation in vitro; further, they are associated epidemiologically with lowered incidence of certain types of cancer and degenerative diseases such as ischemic heart disease and cataracts. Carotenoids such as beta-carotene exert antioxidant functions in lipid phases by quenching free radicals (Sies and Stahl, 1995). Spirulina has a fair amount of iron. Iron has as antioxidant role as part of an antioxidant enzyme called catalase found in many tissue. Catalase can metabolise hydrogen peroxide to water and oxygen (Wildman 2009). Other bene�ts: There is work done on Spirulina which also shows that it positive e�ects on reducing the risk of cardiovascular diseases, cancer and diabetes. Spirulina also exhibited other properties such as anti-in�ammatory and anti-bacterial etc. (Shih et al, 2009.) Jarouliya et al, (2012) concluded from their study that Spirulina showed • anti-hyperglycaemic • anti-hyperlipidaemic • hepatoprotective e�ects and that further studies are needed to elucidate the underlying mechanism(s). LiveActive Spirulina Capsules: All the products under the LiveActive umbrella are made from ingredients which are sourced from reputed manufacturers who are known for reliability and quality. LiveActive products are designed based on scienti�c research and proven results. LiveActive Spirulina capsules with their active constituents will help consumers to

• be healthy • boost immune system • age slowly and with better health It is advisable for adults to take 1-2 capsules, 2-3 times a day either before or after meals. References • Akao, Y., Ebihara, T., Masuda, H., Saeki, Y., Akazawa, T.,

Hazeki, K., & Seya, T. (2009). Enhancement of antitumor natural killer cell activation by orally administered Spirulina extract in mice. Cancer science, 100(8), 1494-1501.

• Ayehunie, S., Belay, A., Baba, T. W., & Ruprecht, R. M. (1998). Inhibition of HIV-1 replication by an aqueous extract of Spirulina platensis (Arthrospira platensis). JAIDS Journal of Acquired Immune De�ciency Syndromes, 18(1), 7-12.

• Hayashi, T., Hayashi, K., Maeda, M., & Kojima, I. (1996). Calcium spirulan, an inhibitor of enveloped virus replication, from a blue-green alga Spirulina platensis. Journal of Natural Products, 59(1), 83-87.

• Hirahashi, T., Matsumoto, M., Hazeki, K., Saeki, Y., Ui, M., & Seya, T. (2002). Activation of the human innate immune system by Spirulina: augmentation of interferon production and NK cytotoxicity by oral administration of hot water extract of Spirulina platensis. International Immunopharmacology, 2(4), 423-434.

• Miranda, M. S., Cintra, R. G., Barros, S. B. M., & Mancini -Filho, J. (1998). Antioxidant activity of the microalga Spirulina maxima. Brazilian Journal of Medical and Biological Research, 31(8), 1075-1079.

• Ray. S. Evaluation of Antiperoxidative Potential of Water Extract of Spirulina Platensis on Busulfan-Induced Lipid Peroxidation Using 4-Hydroxy Nonenal and Nitric Oxide as Model Markers. International Journal of Life Science and Pharma Research.Vol 1/Issue 1/Oct-Dec 2011

• Shih, C. M., Cheng, S. N., Wong, C. S., Kuo, Y. L., & Chou, T. C. (2009). Antiin�ammatory and antihyperalgesic activity of C-phycocyanin. Anesthesia & Analgesia, 108(4), 1303-1310.

• Sotiroudis, T. G. and Sotiroudis, G. T. (2013). Health aspects of Spirulina (Arthrospira) microalga food supplement. Journal of the Serbian Chemical Society, (00), 152-152.

• Yeung, D. and Laquarta, I., 2003. Heinz Handbook of Nutrition, Ninth Edition; Minerals 119; H.J. Heinz Company.

• Wildman, R. 2009; The Nutritionist-Food, Nutrition, and Optimal Health, Second Edition; Proteins are the basis of or structure and function 124; Routledge, Taylor and Francis Group, New York and London.

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