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Algae – the superfood of the future

A few years ago they were considered almost unknown, but now they are enjoying ever-increasing popularity. You could even say they are experiencing a real renaissance. We are talking about natural power substances, the algae. Highly valued and used in Asian regions for thousands of years, both in the cuisine and traditional medicine, algae's potential now slowly entering the consciousness of the western world. And rightfully so. Algae haven't been called "miracle packages" for nothing. They are healthy, natural, vegan, and bursting with vital substances. There are about a thousand different types of algae, including the two "power algae," chlorella and spirulina. They can make significant contributions to maintaining health and providing us with valuable nutrients.

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Chlorella Plus C
Chlorella Plus C
Chlorella Plus C - The green way of detoxification with high-quality Austrian chlorella, plus vitamin C**
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Omega 3 DHA Vegan
Omega 3 DHA Vegan
Plant-based DHA from algae - the ideal omega-3 supply for vegan and vegetarian diets
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In countries like Japan, algae form part of the daily diet, like no other food. Fully loaded with minerals, proteins, unsaturated fatty acids, fibers, and valuable plant ingredients, they open up entirely new possibilities, not only in nutritional science but several other areas. In many places, algae are called the "raw material of the 21st century," and it's becoming clear to see why. Algae are more than just nature's green wonders. Above all, they enrich us with their abundance of powerful ingredients.

Chlorella - potent vitamin B12 supplier

What distinguishes this unicellular, spherical 3- 10 µm-large freshwater algae, is their extensive nutrient spectrum that makes it a sustainable and healthy natural product for a balanced diet. It's one of the most-studied studied plants in the world, and widely marketed as a dietary supplement or incorporated into food. Studies about the process of photosynthesis in this botanical model organism have already been made. In the 1950s, the question of how the growing world population could get sufficient protein in the future signaled the start of applied algae research and the establishment of the first algae farms in Asia.

In addition to a balanced range of essential amino acids, chlorella also supplies important nucleic acids, essential fatty acids, and excellent cellulose content to the body. This outstanding source of protein has the potential to establish itself as an exciting food of the future. The vitaminoids, carotenes, and beta-carotene found in this nutrient-rich microalgae are among its most important constituents. What's remarkable is its proportion of bioactive chlorophyll, which in contrast to other plants, is distributed over the entire cell. It also contains lots of natural vitamin B12 content, which is otherwise found in animal products. Due to the high bioavailability of vitamin B12, the additional intake of this alga is particularly practical for vegans, vegetarians and older people who can no longer absorb as much vitamin B12. Vitamin B12 uptake and thus B12 status is especially critical in these risk groups. By taking chlorella, the usual symptoms of vitamin B12 deficiency, e.g., fatigue and loss of performance, can be reduced. It scavenges free radicals, making it a potent antioxidant. Chlorella is also known as an effective chelating agent in cases of increased heavy metal exposure. Chlorella can make valuable contributions when it comes to binding heavy metals and excreting them through the intestine. See it as a real metabolism booster which acts as a natural support for a better active lifestyle.**

Spirulina – survivalist with excellent protein content

Spirulina belongs to the so-called cyanobacteria. For centuries, primitive people and indigenous tribes in Central America, Southeast Asia, Africa, and Australia have known about the favorable properties of this heat-resistant algae. The blueish-green shimmering microalgae find their ideal substrate in shallow, subtropical to tropical waters with high salt content. Like the chlorella algae, spirulina has an impressive spectrum of nutritive components, which are optimal for daily nutrition. Spirulina's nutrient profile is quite remarkable. It's considered an essential supplier of high-quality protein as well as numerous vitamins (especially vitamin A and beta-carotene) and essential minerals. Among other things, vitamin A contributes to the normal functioning of the immune system and is necessary for healthy vision. In addition to a balanced trace element and amino acid spectrum, its high polyunsaturated fatty acids content (especially gamma-linolenic acid), is noteworthy. Gamma-linolenic acid (GLA) is a polyunsaturated fatty acid of the omega-6 type. The human body requires GLA to synthesize prostaglandins and leukotrienes while serving as a component of the biological membranes. It is indispensable to the nervous system, immune system, and the promotion of healthy skin. Compared to other algae, the natural potassium content and the high proportion of secondary plant substances are particularly impressive. The cardiovascular benefits of spirulina are primarily the result of its hypolipidemic, antioxidant, and anti-inflammatory activities as well as its modulation of immune functions.**

Use Cases

In naturopathy, chlorella and spirulina algae are known as therapy-relevant substances with many applications. Among other things, they are used to boost immune competence and promote the body's natural defenses, both preventively and in therapy support. Studies show that reducing blood lipid parameters have many health benefits. However, the regular intake of microalgae can have a positive effect on oxidative stress in the organism and generally improves overall health.**

Side Effects and Dosage

Depending on the situation, the dosage may vary. In general, chlorella should be taken between meals and without other minerals and trace elements to improve absorption. The best time to take spirulina is throughout the day between meals. To date, no relevant contraindications are known. Green coloration of the stool can occur as a result of the chlorophyll content of the algae. Since each individual reacts differently to high doses of algae, a gradual increase in the daily amount is recommended. For further information, consult a doctor or nutritionist.

Quality has its claim!

Algae can absorb biochemical substances from a nutrient medium. On the one hand, this makes them essential components in the cleaning of polluted waters, but on the other, it's a property that increases the risk of exposure to harmful or dangerous compounds in algae preparations. In particular, the issue of heavy metals and the microbiological contamination of microalgae could be problematic. Naturally, these substances are undesirable in a quality product. Innovative manufacturing processes (such as the closed glass tube systems from ecoduna) guarantee optimal growth conditions for the algae. It's where unique know-how meets the most modern algae production in the world. The advantage: a high degree of purity in a self-contained and sustainable system avoids contamination by harmful substances or bacteria. As a result, the harvested algae does not have to be sterilized and contains the crucial ingredients in unchanged form; It's a mark of quality products. The manufacturing process is not the only valuable roleplayer. The control and documentation of the final product must be ensured, a process executed continuously by external laboratories.

Old knowledge - new perspectives

Historically, algae is a raw material with potential. The microscopically small all-rounders are particularly well-known for their unique nutrient profile with their high chlorophyll, minerals, and proteins count. They represent a source of top-quality ingredients, coupled with good bioavailability and high biochemical activity, loved by vegetarians, vegans, and older people. One of the most important criteria is the careful selection of quality raw materials. Those who value a purely vegetable diet are well-advised to take algae. In short, they deserve to be called "true multi-talents." Algae will undoubtedly be of great interest to us in the future, in establishing innovative new foods.