Algae May Protect Brain From ALS, Researchers Say

Consuming blue-green algae may contribute to improved neural health, findings indicate.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 Gehrig’s disease, too.

Amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig’s 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 study’s authors suggested that Spirulina’s 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 country’s 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.