Studies have previously shown that algae is a rich source of vitamins and minerals. Now, recent scientific findings suggest that eating blue-green algae may prevent Lou Gehrigs disease, too.
Amyotrophic lateral sclerosis (ALS), also known as Lou Gehrigs disease, is a progressive brain condition that causes motor neurons, which are the nerves that control voluntary muscle movements, to slowly degenerate.
A study published in the Open Tissue Engineering and Regenerative Medicine Journal has determined that eating Spirulina, an antioxidant-rich variety of blue-green algae, protected mice from developing neurodegenerative diseases like ALS.
The studys authors suggested that Spirulinas antioxidative and anti-inflammatory properties may protect motor neurons from the damaging effects of free radicals.
Blueberries also provided similar benefits in mice. The researchers concluded that eating blue-green algae as part of a healthy diet may reduce the symptoms or risk of ALS.
Algae is prized in dozens of countrys for its nutritive and health properties. In addition to its high concentrations of iron, calcium and potassium, algae is rich in vitamins A, B1, B2 and C.