Spirulina, microscopic spiral-shaped algae, is one of the oldest life forms on our planet. More precisely, it belongs to the “family” of cyanobacteria, which, thanks to photonic energy, transforms carbon dioxide into the organic matter during a complex process that releases oxygen.
Spirulina has survived 3.5 billion years, immutable, and continues to participate in the creation of organic substances necessary for the evolution of living organisms thanks, in particular, to the phycocyanin it contains.
Initially consumed by the Aztecs and Mayans, specialists from all countries nowadays agree that its exceptional levels of proteins and rare essential fatty acids, as well as many other nutrients, make Spirulina the best ally of human health.
In addition to its nutritional value, spirulina has real therapeutic properties and is currently used to combat malnutrition and micronutrient deficiency in more than 70 countries (1).
It provides more than 100 nutrients: amino acids, minerals, rhamnose sugar, trace elements enzymes (superoxide dismutase, etc.) and vitamins A, D, E, B1, B2, B3, B3, B6, B7, B8, B12, K.
Good source of carotenoids
It is an extraordinary source of different carotenoids (mainly beta-carotene, but also cryptoxanthin, lutein, zeaxanthin, etc.). There is 30 times more beta-carotene (antioxidant) in spirulina than in carrot!
Spirulina contains 55% to 70% of excellent quality proteins which have the advantage of being rich in essential amino acids and in particular leucine (the most important amino acid in the synthesis of muscle protein). Clinical studies have also shown that it helps to rebuild a healthy intestinal flora by stimulating the creation of lactobacillus (2).
The fatty acids of Spirulina are composed of 40% gamma-linolenic acid, a precursor of chemical mediators of inflammatory and immune reactions (3), (4), (5).
It is an exceptional source of iron and magnesium (6) that is perfectly bioavailable (7).
Rich in Phycocyanin
Finally, Spirulina is rich in phycocyanin, which acts as a powerful cellular oxygenate and promotes the production of red, white and platelet cells (8).
Resulting of the latest galenic innovations, Activa Spirulina is presented in the specific form of microgranules allowing optimal assimilation of its beneficial active ingredients by a perfect bioavailability(9) and biocompatibility, thus without side effects. Microgranules spherical and multi-particulate shape increases the surface area for exchange and diffusion, guaranteeing a fast passage of the gastric barrier without altering the active ingredients, for increased efficiency.
The dry titrated extracts are concentrated around a biocompatible neutral core and protected by a specific coating which, beyond protection and stability, ensures the immediate release and targeted effect of 96% of these active ingredients.
We’ve selected a range of supplements:
- Made of 100% natural active ingredients
- Completely bioavailable and biocompatible
- In “Controlled release” microgranules form to ensure prolonged effectiveness and targeted action in the body
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 L’Organisation Mondiale de la Santé des Nations-Unies et la FAO propose depuis 1996 la Spiruline comme « super-aliment » contre la malnutrition et les carences en micro-nutriments. L’Organisation mondiale de la santé (OMS) a quant à elle créé l’IIMSAM, un service intergouvernemental pour l’usage de laspiruline bio contre la malnutrition et la micro-algue a obtenu en 2005 la reconnaissance officielle de l’instance. Cette dernière a évalué que 17,5g de spiruline bio permettraient de nourrir une personne de 70kg et 5g un enfant. http://iimsam.org/en/iimsam-spirulina-resource-centre/
 Blinkova et al, 2001
 Falquet J, Hurni JP (2006) Spiruline, Aspects Nutritionnels. Antenna Technologies, Genève.
 Ciferri O (1983) Spirulina, the Edible Microorganism. Microbiological Reviews 47: 551-578.
 Cohen Z, Reungjitchachawali M, Siangdung W, Tanticharoen M (1993) Production and partial purification of γ-linolenic acid and some pigments from Spirulina platensis. Journal of Applied Phycology 5: 109-115.
 Planes P, Rouanet J-M, Laurent C, Baccou J-C, Besancon P, Caporiccio B (2002) Magnesium bioavailability from magnesium-fortified spirulina in cultured human intestinal Caco-2 cells. Food Chemistry 77: 213-218.
 Campanella L, Crescentini G, Avino P (1999) Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina. Analusis 27: 533-540.
 Ainsi, cette substance facilite la différenciation des cellules souches au sein de la moelle osseuse en stimulant la sécrétion de l’hormone érythropoïétine –EPO-.
 vitesse de libération, l’absorption et l’élimination d’une substance afin qu’elle atteigne exactement son point d’action