The project idea was born from the awareness of the many nutritional and restorative properties of Spirulina and sought to combine a as old as innovative knowledge.
A reported in the FAO document “A review on culture, production and use of Spirulina as food for humans and feeds for domestic animals and fish” (M. Ahsan B. Habib, 2008), attest that Spirulina, consumed as food for hundreds of years by tribes of various parts of the world, possesses extraordinary nutritional, therapeutic and health benefits by virtue of its high nutritional values.
For human Spirulina is a prodigy of nature just by extraordinary content of nutrient.
Spirulina is the most complete and nutritious plant food available thanks to its varied chemical composition. It is rich in: protein of high biological value, (at 60-65% nearly double in comparison to dried soybeans 35%, peanuts 25% and cereals 8,10%); essential and non-essential amino acids; carbohydrates (including rhamnose that promotes the metabolism of glucose), raw fiber (3-7%); water-soluble vitamins (B1, B2, B3, B6, B9, B12, biotin, pantothenate and inositol) and fat-soluble vitamins (A, D, alpha-tocopherol, K); essential fatty acid (linolenic acid and alpha-linolenic acid), gamma-linolenic acid (GLA); mineral salts (Ca, K, P, Na, Mg, S, Cl, Fe, Zn, Mn, Cu, Co, Ni, Mo, Cr).
The micro alga Spirulina has an antioxidant, anti-inflammatory and antibacterial activity and maybe anti-cancer activity.
It is low in calories, is free of cholesterol and contains only 5% fat, as opposed to animal proteins. It is considered a dietary supplement particularly suitable for vegetarian and vegan diets, for athletes or in case of food shortages.
Indeed, spirulina consumption has positive effects for everyone, as it is a powerful antioxidant. It promotes the purification of the body, especially the liver and kidneys, protects the nervous system, maintains skin elasticity and healthy hair, nails and eyes, protect the body from the onset of cancerous diseases, strengthens the immune system, increases stamina and muscle development, promotes better performance at work, sport and study and favors speedy recovery following illness and exertion.
It’s shown that no vegetable food has such a high concentration of nutrients: Spirulina is the natural food with the highest protein content, in particular has all the essential amino acids and not.
The mission of the project “SPIRULINA – Food of the Gods” was to participate in the development of the knowledge economy and innovation through the launch of the first pilot plant of micro-algae Spirulina in Puglia for the development of a natural product and pure.
It is shown that no food of plant origin has such a high concentration of nutrients: Spirulina is the natural food with the highest protein content, in particular has all the essential amino acids and not.
Spirulina belongs to the family of cyanobacteria, which are the oldest form of life, are, in fact, the most primitive algae; about 3.5 billion years ago, cyanobacteria have helped to regulate the planet’s biosphere and the evolution of other forms of life through the release of oxygen.
The project was intended to bring a natural product for those who want to maintain a healthy and balanced lifestyle, which means eating healthy want to prevent outbreaks of serious illnesses, or to supplement the diet of people suffering from food shortages. Spirulina particularly complements the diet of vegetarians, vegans, sports, celiac, intolerant and anyone with a food shortage and / or physical dysfunction.
The project has promoted parallel communication campaigns aimed at cultural and environmental awareness and education of consumers aware in choosing a healthy diet and their ecological footprint.
Partnership was established by the Department of Agro-Environmental and Territorial Sciences (DISAAT) and the Department of Pharmacy, University of Bari “Aldo Moro”. Departments have agreed to support the project activities by sharing the goals and especially considering the positive effects this project could offer in terms of scientific research.
The Department of Agro-Environmental and Territorial Sciences (DISAAT), participated in the project by performing activities to support the livestock designing algae in greenhouses and providing scientific support in the identification of the most suitable technical design of the greenhouse which will house the ‘ breeding of algae, in order to ensure optimal growth conditions in terms of active fotositenticamente radiation (PAR) and temperature of the medium of cultivation.
The Department has also made available, for the development of farming activities, a greenhouse at the Experimental Teaching Center P. Martucci in Valenzano, equipped with acquisition of environmental parameters system.
The Department of Pharmacy was in the project with support activities in the chemical characterization of microalgae grown in greenhouses. In particular, the research team involved was responsible for the qualitative and quantitative evaluation of active ingredients (amino acids, lipids) decisive for the nourishing quality and therefore the use of the plant material in question in functional foods made from Spirulina.