Introduction to Algae

Algae form the primary link in the food chain. That means that our existence and that of all ocean and land animals depends on Algae. Furthermore, with the abundance of many species of algae all over the globe, algae become part of our eco-system, and play an important role in global warming or its reversal. Algae can be divided into prokaryotes and eukaryotes. Each group exhibits enormous ecological, genotypic, and metabolic diversity with over 4000 distinct species of cyanobacteria (prokaryotes) and a similar number of unicellular algae (eukaryotes) classified so far. Algae can also be divided into macroalgae and microalgae. Macroalgae includes multicellular seaweed, whereas microalgae are microscopic. Microalgae proliferate under the right conditions in an unparalleled manner, so are thought to be the right candidate for a future food.

Commercially-Grown Microalgae

Microalgae are cultivated commercially for human nutritional products around the world in several dozen small- to medium-scale production systems, producing a few tens to several hundred tons of biomass annually. Total world commercial micro-algal biomass production is estimated at about 10,000 tons per year. The main microalgae species cultivated photosynthetically for nutritional products are Spirulina, Chlorella, Dunaliella and Haematococcus. Microalgae are also grown for live aquaculture feeds in hundreds of systems around the world. Finally, microalgae nutritional products are also produced commercially by dark fermentation.

Chlorella

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, measuring between 2 and 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigment chlorophyll in its chloroplast. Through photosynthesis it multiplies rapidly requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce. Chlorella, under a microscope.

In 1961 Melvin Calvin, a Nobel Prize laureate, used Chlorella for his research on the pathways of carbon dioxide assimilation. In recent years, researchers have experimented less on Chlorella because it lacks a sexual cycle, rendering genetic manipulations impossible.

It was once widely believed that Chlorella should serve as our main source of food and energy because of its highly efficient photosynthetic apparatus. When dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% vitamins and minerals. However, because it is a single-celled alga, harvesting posed practical difficulties for its large-scale use.

Chlorella has been found to have anti-tumor properties when fed to mice. Another study found enhanced vascular function in hypertensive rats given oral doses of chlorella.

A Chlorella diet would supply all the essential amino acids. Thus it is a complete protein. It is also high in carbohydrates, fat, and vitamins. At the onset of its discovery, Chlorella was suggested as an additive to the human diet. However, later studies proved that Chlorella loses most of its nutritional value when altered or processed in any way. Under certain growing conditions, Chlorella yields oils high in polyunsaturated fats—Chlorella minutissima has yielded EPA at 39.9% of total lipids.

Like Aphanizomenon flos-aquae (blue green algae) clinical studies on Chlorella suggest effects including: dioxin detoxification, healing from radiation exposure, reduction of high blood pressure, lower serum cholesterol levels, accelerated wound healing, and enhanced immune function.

Spirulina

Spirulina is a multicellular, filamentous, blue-green algae. Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria: Arthrospira platensis, and Arthrospira maxima. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.



Spirulina contains an unusually high amount of protein, between 55% and 77% by dry weight, depending upon the source. It is a complete protein, containing all essential amino acids. It is superior to typical plant proteins, such as that from legumes.

Spirulina is rich in gamma-linolenic acid (GLA), and also provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).

Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), B12, vitamin C, vitamin D, and vitamin E.

Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.

Spirulina extract inhibits HIV replication in human T-cells, peripheral blood mononuclear cells (PBMC), and Langerhans cells.

Spirulina helps prevent heart damage caused by chemotherapy using Doxorubicin, without interfering with its anti-tumor activity. Spirulina reduces the severity of strokes and improves recovery of movement after a stroke; reverses age-related declines in memory and learning; and prevents and treats hay fever.

Spirulina is effective for the clinical improvement of melanosis and keratosis due to chronic arsenic poisoning; improves weight-gain and corrects anemia in both HIV-infected and HIV-negative undernourished children; and protects against hay fever.

A 2007 study found that 36 volunteers taking 4.5 grams of spirulina per day, over a six week period, exhibited significant changes in cholesterol and blood pressure: (1) lowered total cholesterol; (2) increased HDL cholesterol; (3) lowered triglycerides; and (4) lowered systolic and diastolic blood pressure. However, this study did not contain a control group. Spirulina has also been found to be clinically effective against allergic rhinitis, a condition that can lead to chronic sinusitis.

 

Strains of Spirulina grown by GNE

GNE algae blend

This is a blend of local Israeli and known microalgae. We have found it extremely robust, as well as efficient. It requires only a minimum quantity of nutrients to maintain growth.

Macro Algae
Ulva

Ulva lactuca is a thin flat green alga. The margin is somewhat ruffled and often torn. It may reach 18 cm or more in length, and up to 30 cm across. The membrane is soft and translucent, and grows attached to rock by a small disc-shaped holdfast. There are other species of Ulva.

Ulva can be eaten in salads or used in soups. Ulva is a particularly popular food in Scotland. Nutritionally, it is very healthy. U. lactuca is made of 15% protein, 50% sugar and starch, less than 1% fat, and 11% water when dried. It is useful as roughage in the human digestive system. Ulva are very high in iron, as well as protein, iodine, aluminum, manganese and nickel. It contains vitamin A, vitamin B1, vitamin C, sodium, potassium, magnesium, calcium, soluble nitrogen, phosphorous, chloride, silicon, rubidium, strontium, barium, radium, cobalt, boron and trace elements.