Naturally cultivated from Himalayan water-fed marine microalgae, chlorella is part of a 100% carbon neutral food system (algae). Chlorella is packed with over forty nutrients, including potassium, all of the B vitamins, magnesium, zinc and iron, eighteen amino acids, beta carotene, lutein, and chlorophyll. Research suggests that chlorella can aid with detoxification of heavy metals, can provide immune system support, and can lower cholesterol and blood sugar levels, among other benefits.
WHAT ARE THE BENEFITS OF CHLORELLA?
Research indicates that chlorella can help detox the body by removing heavy metals and other harmful compounds from the body. Heavy metals, such as iron and copper are essential in small amounts; however, these and other heavy metals, such as cadmium and lead, can become toxic in large amounts. A 2011 study examined the effects of chlorella on the excretion and tissue accumulation of methylmercury in mice. The mice whose diets contain 5% or 10% chlorella powder saw significantly lowered blood mercury levels within 7 days, compared to the control group. During 21 days of testing, significant increases in mercury elimination in both urine and feces were observed, suggesting that daily chlorella intake accelerates the excretion of methyl-mercury while decreasing the concentration within tissues (1).
- Uchikawa T, Kumamoto Y, Maruyama I, Kumamoto S, Ando Y, Yasutake A. Enhanced elimination of tissue methylmercury in Parachlorella beijerinckii-fed mice. J Toxicol Sci. 2011;36(1):121‐126. doi:10.2131/jts.36.121
Chlorella is high in antioxidants, containing compounds such as chlorophyll, vitamin C, beta-carotene, lycopene and lutein (1). Antioxidants can help prevent or slow damage to our cells caused by oxidation by neutralizing free radicals. A 2009 randomized, double-blind, placebo-controlled study sought to examine whether chlorella can provide protection against oxidative stress in smokers. Fifty-two smokers between the ages of 20 and 65 were given 6.3g of chlorella or placebo daily for six weeks. Plasma antioxidant and lipid peroxidation levels were measured before and after the study, as well as lymphocyte DNA damage*. At the end of six weeks, daily chlorella supplementation resulted in the conservation of plasma antioxidant nutrient status and improvement in erythrocyte antioxidant enzyme activities, providing evidence that chlorella has important protective antioxidant properties (2).
*measured as a marker of oxidative stress
- Lordan S, Ross RP, Stanton C. Marine bioactives as functional food ingredients: potential to reduce the incidence of chronic diseases. Mar Drugs. 2011;9(6):1056‐1100. doi:10.3390/md9061056
- Lee SH, Kang HJ, Lee HJ, Kang MH, Park YK. Six-week supplementation with Chlorella has favorable impact on antioxidant status in Korean male smokers. Nutrition. 2010;26(2):175‐183. doi:10.1016/j.nut.2009.03.010
Our chlorella is naturally cultivated from Himalayan water-fed marine microalgae and our supplier is the largest and most technologically-advanced producer worldwide. Our chlorella is USDA certified organic and KSA certified kosher, and our supplier enforces a strict quality control protocol, which includes bacteria examination, nutritional analysis, color inspection and purity tests.
Who should avoid taking Chlorella?
Chlorella contains a large amount of Vitamin K, which may inhibit the anticoagulant properties of Warfarin.(1) As always, you should alert your doctor to all vitamins and supplements you are taking. Additionally, it is not known at this time whether it is safe for women who are pregnant or breastfeeding to take Chlorella.
Ohkawa S, Yoneda Y, Ohsumi Y, Tabuchi M. Rinsho Shinkeigaku. 1995;35(7):806‐807.
Does Chlorella help you lose weight?
Chlorella has been shown to be beneficial in reducing body fat percentage, total serum cholesterol, and blood glucose levels.(1) Chlorella is suspected to modulate weight loss by affecting the expression of genes related to fat metabolism and insulin. GEM contains 350mg of pure, organic, nutrient-rich Chlorella algae.1. Toru Mizoguchi, Isao Takehara, Tohru Masuzawa, Toshiro Saito, and Yo Naoki Journal of Medicinal Food 2008 11:3, 395-404