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Product Description - Earthrise Spirulina Natural 600 mg 300 Capsules
For people to fight stress and to optimize health. Scientific and clinical studies show Spirulina Natural protects the heart and brain from oxidative stress while supporting a healthy immune system. Use Earthrise Spirulina and feel the energy, vitality and well being.
Eat your Spirulina greens for good health! One serving of Earthrise® Spirulina Natural® is equivalent to 3-4 servings of common fruits and vegetables in terms of antioxidant content (beta-carotene).
Earthrise offers popular Spirulina Natural in a tablet format for quick and easy consumption, powder for efficient absorption, and capsules for smooth consumption.
Energy and Vitality:
- Promotes Immune Health
- Protects Heart & Brain from Oxidative Stress
- Promotes a Healthy Inflammatory Response
- Powerful Antioxidant Protection
- More than 60% Easy-to-Digest Vegetable Protein
- Phycocynain (Super Blue Antioxidant Unique to Spirulina)
- Chlorophyll and potent beta-carotene Vitamin A
- Easily absorbed Iron
- Essential Fatty Acids and Vegetarian Glycogen
- Natural Vitamins and Minerals
- Essential and Non-Essential Amino Acids
- Just 2 servings a day equals 7+ servings of common fruits and vegetables in terms of antioxidant content (beta-carotene)
- Grown in California, USA
- 100% Vegetarian
- Naturally & Ecologically Grown
- No Pesticides or Herbicidess
Suggested Use: 5 capsules a day.
|Serving Size: 5 Capsules|
Servings per container: 60
|Total Fat||0 g||0%|
|Total Carbohydrates||1 g||<2%|
|Vitamin A (100% as beta-carotene)||8000 IU||160%|
|Vitamin K||22 mcg||28%|
|GLA (Gamma Linolenic Acid)||30 mg||†|
|Total Carotenoids||12 mg||†|
|Spirulina (Arthrospira Platensis)||3 g||†|
|† Daily Value (DV) not established|
* Percent Daily Values (DV) based on a 2,000 calorie diet.
What is Spriulina?
Spirulina is a whole product of biological origin. It consists of the dried biomass of the cyanobacterium Arthrospira. Arthrospira are filamentous microscopic blue-green algae or cyanobacteria that occur abundantly in an almost unialgal form in highly alkaline lakes with high pH. The high pH and alkalinity prevent other algae from growing and it is therefore grown outdoors virtually free of contamination by other algae. The true taxonomic name of Spirulina has been revised recently. The edible forms of Spirulina are now called Arthrospira. The common species under commercial cultivation are Arthrospira platensis and Arthrospira maxima. The name Spirulina is now retained to describe the product and not the algae.
How it is Identified
Proper identification of Spirulina requires light microscope examination and some biochemical testing at a minimum. The following characteristics may be useful for identity testing:
Microscopic Examination of Live Spirulina
1. The filaments are 0.3 - 1.0 mm in length.
2. The filaments are coiled or helical for the most part though there could be straight forms at times.
3. The filaments are made up of many cells with clear and visible transverse cross walls.
4. The cells making the filaments are shorter than broad. The width varies between 6-12 micrometers.
5. The cells contain gas vacuoles (air sacs). In the living cell these gas vacuoles help the Spirulina to be buoyed up to the surface of the pond to get light. A good test is to place some culture in a test tube and observe the algae after one hour. Most of the cells should be seen at the top of the tube. (Tomasseli, L. 1997)
1. The most telling biochemical marker is the content of Gamma Linolenic Acid (GLA) that is virtually absent in other species of blue-green algae. Genuine Arthrospira strains have a significant proportion of gamma-linolenic acid (GLA), to alpha-linolenic acid (ALA), a low content of 16:1 fatty acids and a very low content of 16:2 fatty acids. (Cohen and Vonshak 1991; Cohen et al. 1995).
2. The blue pigment, phycocyanin can be used to differentiate blue-green algae products from green and other algae like Chlorella, Dunalliela and Hematococcus. Since this pigment is also found in other species of blue-green algae, it cannot be used to differentiate Spirulina from other species of blue-green algae though Spirulina tends to have higher content of phycocyanin.
Sensory Observation of Spirulina Powder
1. Color: Dark green
2. Smell: Seaweed smell
3. Consistency: Fine powder (40 mesh)
How is it used?
Spirulina is sold commercially as food, dietary supplement, and nutritional supplement and natural health product. Some of its components are also used as food coloring in Japan.
Benefits of Spirulina
A Rich Source of Nutrients
Spirulina contains the highest concentration of protein for any plant, herb or animal on a gram per gram basis. The amino acid content of its protein is very close to the WHO standard. Since Spirulina does not have a thick cell wall this protein is readily available.
Spirulina also contains some essential vitamins like Vitamin A (in the form of beta-carotene), Vitamin B12. It is also a very rare source of GLA (Gamma Linolenic Acid), an essential fatty acid. Moreover Spirulina is a good source of bioavailable iron.
In addition to the above Spirulina also contains phytonutrients like phycocycanin and polysaccharides that have some potential health benefits.
There are many scientific studies that show that Spirulina has potential benefits in the areas of immunomodulation, antioxidant and anti-inflammatory protection, cardiovascular health, cellular protection, detoxification from heavy metals and drugs and probiotic effects. The bulk of the scientific evidence supports the immunomodulation and antioxidant effects and most of the other benefits are also indirectly related to these two effects.
Several animal and human studies have shown that Spirulina supports immune function. In particular, it has been shown to promotes innate (inborn) immunity, the body's first line of defense. In this regard it promotes macrophage function, T-cell proliferation and Natural Killer Cell activity. It is also important in the regulation of antibody production (acquired immunity). Spirulina has been shown to inhibit production of IgE and modulate inflammation. Recent studies also show that Spirulina promotes IgA production in the saliva thereby inactivating foreign bodies and toxins found in food. (Mao et al., 2005; Hirahashi et al., 2002; Belay, 2002, Gershwin & Belay, 2007)
Antioxidant and Anti-inflammatory Activities
Another important health benefit of Spirulina is that it contains some phytonutrients that have strong antioxidant and anti-inflammatory activities. These antioxidants support cellular health by protecting cells from the damaging effects of reactive oxygen radicals. Such an oxidative stress that is a result of normal or abnormal metabolism, is known to damage cell membranes and DNA (the master molecule that programs all cellular structure and function) thereby negatively changing the structure and function of the cell. The other consequence of such damaging radicals is premature aging. The phytonutrients in Spirulina have been shown to have similar antioxidant and anti-inflammatory effects to those obtained from eating certain fruits and vegetables. (Gemma et al., 2002; Belay, 2002, Gershwin & Belay 2007)
How it is Grown
Arthrospira is cultivated in an alkaline aqueous medium rich in nutrient salts. The growth medium consists of water, sodium carbonate, nitrates, phosphates, sulfates, and trace minerals. The high pH and alkalinity of the growth medium inhibit the growth of potentially contaminating organisms, resulting in a virtual monoculture of Arthrospira strains. Nutrients are supplied by reliable manufacturers that include specifications for heavy metals and other possible contaminants. No solvents, pesticides, herbicides or toxic substances are used during any cultivation or manufacturing step of the product.
Arthrospira is grown in large, shallow mixed ponds that are lined with liners that are approved for potable water systems. Cultures are circulated by means of a paddlewheel. Nutrients are monitored and adjusted by laboratory chemists who conduct daily tests to assure consistency and optimal conditions. Ponds are harvested daily. The culture is transferred with a pump through pipes into a dedicated processing building, where it is passed over a series of stainless- steel screens to rinse and concentrate the biomass. The biomass slurry is then transferred by gravity to shaker screens for further concentration, and finally to a vacuum belt which accumulates the biomass as a paste and subjects it to a final washing step. The Arthrospira paste is then pumped into a spray dryer to remove the moisture, resulting in the free flowing fine powder known commonly as Spirulina. The entire process from pond to powder takes less than 15 minutes.
The dried powder is weighed and vacuum-sealed into various sized oxygen barrier bags to minimize exposure to air and prevent possible oxidation of phytonutrients such as beta-carotene and fatty acids. The bags are then packed into cardboard boxes or drums, sealed with tape and labeled to reflect the package weight and lot numbers for tracking purposes. (Belay, 1997)
How Quality is Controlled
Spirulina powder is manufactured in accordance with Current Good Manufacturing Practices (cGMP) promulgated under the United States Federal Food, Drug and Cosmetic Act and applicable California statutes and regulations. These laws assure that the facilities, methods, practices, and controls used in the manufacture, processing, packing, or holding of food products are in conformance with or are operated in conformity with Good Manufacturing Practices to assure that the food products are safe for consumption and have been prepared, packed, and held under sanitary conditions. Earthrise Nutritionals is the only producer of Spirulina in the continental USA, which has determined its Spirulina as GRAS (Generally Recognized as Safe) by scientific procedures and FDA review.
The Earthrise Farm has its own state-of-the art laboratory that conducts scores of important quality control tests both on the live Spirulina in cultivation as well as the final product. Each lot of product produced daily undergoes testing and verification before it is released for sale. The shipment of the product is accompanied by a Certificate of Analysis that states the identity, potency, and safety of the product.
1. Belay, A. 1997. Mass culture of Spirulina (Arthrospira) outdoors - The Earthrise Farms Experience. In: Vonshak, A. (ed.) Spirulina platensis (Arthrospira): Physiology, Cell-Biology and Biotechnology. Taylor and Francis. pp. 131-158.
2. Belay, A. 2002. The potential application of Spirulina (Arthrospira) as a nutritional and therapeutic supplement in health management. Journal of the American Nutraceutical Association. 5: 27-48.
3. Cohen Z. & A. Vonshak. 1991. Fatty acid composition of Spirulina and Spirulina-like cyanobacteria in relation to their chemotaxonomy. Phytochem. 30: 205-206.
4. Cohen Z., M.C. Margheri & l. Tomaselli. 1995. Chemotaxonomy of cyanobacteria. Phtochem. 40: 1155-1158.
5. Gershwin, M.E. & Belay, A. (eds.) Spirulina in Human Nutrition and Health. CRC Press, 312pp.
6. Hirahashi T, M. Matsumoto, K. Hazeki, Y. Saeki, M. Ui, T. Seya. 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. Int Immunopharmacol. 2(4):423-34.
7. Gemma, C., M.H. Mesches, B. Sepesi, K. Choo, D.B. Holmes & P.C. Bickford. 2002. Diets enriched in foods with high antioxidant activity reverse age-induced decreases in cerebellar beta-adrenergic function and increases in proinflammatory cytokines. J Neurosci.15;22(14):6114-20.
8. Mao T.K,, J, Van de Water & M.E.Gershwin 2005. Effects of a Spirulina-based dietary supplement on cytokine production from allergic rhinitis patients. J Med Food. 8(1):27-30.
9. Tomaselli, L. 1997. Morphology, ultrastructure and taxonomy of Arthrospira (Spirulina) maxima and Arthrospira (Spirulina) platensis. In: Vonshak, A. (ed.) Spirulina platensis (Arthrospira): Physiology, Cell-Biology and Biotechnology. Taylor and Francis. Pp. 1-15.
|Product Count||300 Capsules|
|Country of Manufacture|
Our roots go back almost 35 years as the pioneers in Spirulina production. Today we offer a solid base of quality Spirulina and Spirulina-based products, with distribution in over 20 countries around the globe.
In 1976 a group of U.S. visionary pioneers, founded the progenitor of Earthrise, Proteus Corporation, to develop Spirulina blue-green algae as a world food resource. Proteus was funded by a group of private California investors committed to the vision and hope Spirulina represented. This team began cultivation in the hot desert area in Southeastern part of California in the late 1970s.
In 1982, Earthrise developed a partnership with a Japanese company, Dainippon Ink and Chemicals, Inc. (the present DIC corporation), a diversified product company with a commitment to developing microalgae for food, biochemicals and pharmaceuticals that had just begun growing Spirulina in Thailand. This unique partnership between California entrepreneurs and Japanese corporate intrapreneurs flourished to a dynamic growth of Spirulina production as well as its market worldwide. In 2005, Earthrise Nutritionals was wholly owned by Dainippon Ink and Chemicals, Inc. (the present DIC corporation) Today, our farm is the world's largest Spirulina farm, and together with our sister companies' farm in and China, DIC group is the largest Spirulina producer in the world.
The first Rising of the Earth was seen from the moon's surface by the Apollo astronauts in 1969. This powerful image represents our awakening to the miracle of our living planet, our home. Earthrise was chosen as our trademark in 1978 when we first introduced Spirulina blue-green algae. This rediscovery of the origins of life brought remarkable health benefits to ourselves, our society and our planet. And so we have dedicated these gifts to a new awareness of our Earth Rising.
Our mission is to benefit the health of our consumers by producing, developing, manufacturing and marketing the highest quality Spirulina and Spirulina-based nutritional products in the world.
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