Protective effects of Spirulina on the liver function and hyperlipidemia of rats and human

Abstract

In the present study, the effects of Spirulina on subchronic treatments (two weeks) of hyperlipidemia and liver function of the rats and humans were investigated. The hyperlipidemia was induced in the rats using 25% of soya bean oil and 25% butter. The butter induced more hyperlipidemia than soya bean oil. Spirulina was used at the concentrations of 0, 2.5, 5.0 and 10 % of diet weight of the rats. The decrease in hyperlipidemia by Spirulina was dependent on its concentration in the diet. In case of human studies, about four g/day of Spirulina was taken via oral administration by Egyptian volunteers patients with hyperlipidemia. Spirulina decreased the levels of hyperlipidemia in these patients. The effects were dependent on the amount and number of administered dose of Sprirulina. The results suggested that the Spirulina treatment could induce marked reduction of aminotransferase through correcting lipid profile and increasing high density lipoprotein.

Effects of dietary fishmeal replacement with Spirulina platensis on the growth, feed utilization, digestion and physiological parameters in juvenile gibel carp (Carassis auratus gibelio var. CAS III)

“…() reported that inclusion of 5%–15% S. platensis in diets significantly reduced lipid content in whole body of parrot fish ( Oplegnathus fasciatus ). El‐Sheekh, Hamad, and Gomaa () suggested that S. platensis could suppress excessive lipid accumulation in muscle. In rainbow trout, it was reported that high concentration of polyphenol in S. platensis could possess the hypolipidemic activity (Saito, Saito, Kunisaki, & Kimura, ).…”

Effect of Spirulina Intervention on Oxidative Stress, Antioxidant Status, and Lipid Profile in Chronic Obstructive Pulmonary Disease Patients

“…Supplementation with spirulina for 30 days at (500 × 2) mg and (500 × 4) mg doses has resulted in 9.21% and 11.84% increase in the Vit C level, respectively, and for 60 days at (500 × 2) mg and (500 × 4) mg doses has resulted in 21.05% and 28.94% increase in the Vit C level, respectively. Vit C increase could be attributed to spirulinas good content of Vit C [ 38 ]. Intervention with spirulina for 30 days at (500 × 2) mg and (500 × 4) mg doses has resulted in 8.23% and 13.42% increase in GSH level, respectively, and for 60 days at (500 × 2) mg and (500 × 4) mg doses has resulted in 19.08% and 27.67% increase in GSH level, respectively.…”

Evaluation of the Side Effects of Different Doses of Spirulina on Various Organs in Rats: Biochemical, Histological and Histochemical Assessment

“…Spirulina contains a high level of nutrient contents that matched by very few other food products, as well as high protein, unsaturated fatty acids, minerals, and vitamins content [7,8] . In addition, it has high level of antioxidants including phycocyanins, carotenoids, tocopherols and phenolic compounds [9][10][11][12] . So, it has been used as food and has essential ingredients in the natural food products and pharmaceutical components [13,14] .…”