Nutritional Science of Chlorella
Natural Chlorella needs to be cultivated as edible Chlorella to be incorporated into health maintenance and our diet. Chlorella is washed, cultured with ample solar energy, and manufactured in a continuous process starting from seed strains under strict control. When Chlorella is washed and cultured without losing its natural, rich proteins and various constituents, it is a bright, dark green and fragrant like macha or aonori. Chlorella produced this way can be called a highly nutritional pesticide-free vegetable containing abundant CGF as well.
Chlorella contains 50% or more protein. Both plant and animal proteins break down into about 20 kinds of amino acids. When eaten, proteins are first broken down into amino acids by digestive enzymes in the stomach. Then, human muscle proteins are synthesized using the amino acids absorbed from the intestinal walls. Thus, human muscles never turn into cow meat when people eat beef. Likewise, when people eat Chlorella or soy, they will not turn into plant people.
The twenty kinds of amino acids constituting proteins, except eight kinds can be made in the body. The eight kinds of amino acids cannot be made in the body by any means, and they are the most important amino acids in nutritional science as well. These eight kinds are called essential amino acids, which must be ingested via the mouth as food. If just one of the essential amino acids falls short to a standard value, the other seven kinds of amino acids cannot be fully active. The deficient amino acid is also called a limiting amino acid. Let's evaluate wheat proteins in this context. Wheat proteins contain less than a half of the required amount of lysine, an essential amino acid indispensable to growth stimulation. The limiting amino acid of wheat is lysine. On the other hand, Chlorella proteins contain a very large amount of lysine.
The extremely small amount of lysine in wheat flour as a bread ingredient lowers protein activities as a whole. Due to this, a chemical substance, L-lysine is reluctantly added. Side effects of L-lysine, such as a carcinogen have been reported, and this has caused a social problem. Chlorella contains 1.5 times more natural lysine than wheat, therefore, about 5% Chlorella added to wheat will complete the essential amino acids and will improve the nutritional value.
Proteins in Chlorella do not work simply as proteins, but also have an important function of raising the assimilatory quotient by waking up proteins contained in other food and helping other nutrients in the body. If we assume one person takes in 60 g of protein a day, an intake of 2 g of Chlorella a day allows Chlorella proteins to cooperate with other proteins and give us the proteins we need. It may be the most ideal to keep eating Chlorella every day as a supplement so that the valuable nutrition sources you ate will not be wasted
Chlorella's proteins contain a special substance called CGF, which is a growth promoting factor with physiologically active activities. CGF is a kind of sulfur-containing nucleotide-peptide complexes, and its molecular structure and other details are currently being investigated by many scientists. CGF is not found in any higher plants, and its action attracts attention as a special substance found only in Chlorella.
Chlorella's extract is nearly tasteless and odorless. When it is added to food in a small amount, a softening effect on sourness, astringency, and bitterness, and a mellowing effect on stimulating the taste of alcohol are recognized. These are called the moderating effects of Chlorella. Other uses of Chlorella include a growth promoting action on lactic acid bacteria, yeasts, and Bacillus natto, and it is widely applied to production of lactic fermented milk drinks and natto on an industrial scale at present.
The fatty acid composition of Chlorella is the highest at 29% linolenic acid and about 14% of both palmitic acid and linoleic acid. Linoleic acid and linolenic acid are particularly essential fatty acids in nutritional science and are called vitamin F.
Carbohydrates in Chlorella include both hemicellulose A and B as alkali-soluble polysaccharides and starch. In particular, some of the polysaccharides have medicinal cancer inhibiting activities, which are interesting future research subjects.
Chlorella is an alkaline food rich in metals, such as potassium and magnesium, and valuable for keeping blood weak alkaline. A weak alkaline body is the first step to health.
Chlorella is rich in vitamins. It is notable that the vitamin B12 (anti-anemic vitamin) content per one gram of Chlorella matches the daily requirement in humans. Furthermore, Chlorella helps in B12 synthesis via the intestinal bacteria in the human intestinal tracts.