“Food For Tomorrow”——Spirulina
On March 1, 2021, Spirulina was added to the list of health food raw materials by the The State Administration for Market Regulation and the official implementation catalog indicated that Spirulina has the effect of enhancing immunity and is suitable for people with low immunity. Like bacteria, Spirulina has no real nucleus in the cell, so it is also called cyanobacteria. It can be seen under the microscope that its shape is spiral filament, hence the name.
Spirulina, with its primitive and very simple cell structure, is the earliest photosynthetic organism on earth, having lived on the planet for 3.5 billion years. Therefore, spirulina originally grew in sea water, and later degraded to fresh water to survive. Scientists will bring it back to sea water through high-tech, and restore its magical effect in ancient times.
"Food Diamond" from the Ocean--Phycocyanin
Why the "food of tomorrow" - spirulina is getting hotter? Phycocyanin is a natural blue pigment extracted from spirulina, which can be used as a natural pigment and functional raw material in food, cosmetics and other fields, as well as in clinical medicine, immunology, and biology. In recent years, studies have shown that phycocyanin has anti-oxidation, anti-tumor, anti-diabetic and other functional activities, which can be used as a pharmaceutical ingredient for medical care, and also an ideal photosensitizer without side effects.
As a natural pigment, it can be widely used in food and beverages, and in the pharmaceutical field, such as high-end biological agents and fine chemicals and other industries will bring innovation promotion and upgrading, and many derivative products will also be born. Phycocyanin is generally extracted from spirulina in a purely physical way, which removes chlorophyll, carotene, and miscellaneous proteins in spirulina, and retains the highest quality protein. Therefore, phycocyanin itself is a nutrient-rich protein, rich in most of the amino acids needed by the human body, and is easily digested and absorbed, with a digestibility of more than 86%.