A high cholesterol diet was fed to rabbits for 4 weeks, followed by continuation of the high cholesterol diet plus either 1% or 5% Spirulina added to the diet for another 8 weeks. Following the 8 weeks of Spirulina, LDL cholesterol was reduced by over 41% in the 5% Spirulina group and by over 26% in the 1% Spirulina group. Additional positive effects in the Spirulina groups included lower total cholesterol, reduced triglycerides, an increase in HDL cholesterol, and a decrease in aortic intimal surface. (7)
Spirulina and neuroprotective effects in stoke:
A study looked at diets enriched with blueberry, spinach, or Spirulina (a type of blue-green algae) to determine if they had neuroprotective effects on focal brain ischemia, a condition in which there is insufficient blood flow to a specific area in the brain. For 4 weeks, rats were fed with equal amounts of diets including blueberry, spinach, and Spirulina, or with control diet. After this time, the brains of the animals were examined. Results indicated that rats that received blueberry, spinach, or Spirulina enriched diets had a significant reduction in the volume of tissue death in the brain and an increase in post-stroke activity. Animals treated with blueberry, spinach, or Spirulina had significantly lower caspase-3 activity, a stimulator of cell death. In conclusion, treatment with blueberry, spinach, or Spirulina reduced not only ischemia, but also cell death and tissue death. (8)
