Search results
Results from the WOW.Com Content Network
An amount of 100g of spirulina in supplement form as a dried powder supplies 290 kilocalories (1,200 kJ) and is a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, particularly protein, B vitamins (thiamin, riboflavin, and niacin, providing 207%, 306%, and 85% DV, respectively), and dietary minerals, such as iron ...
Spirulina is a genus of cyanobacteria. It is not classed as algae , despite the common name of cyanobacteria being blue-green algae. Despite its name, the " spirulina " dietary supplement actually uses cyanobacteria belonging to the genus Arthrospira (which were formerly classified within Spirulina ) .
The common name, spirulina, refers to the dried biomass of Arthrospira platensis, [3] a type of Cyanobacteria, which are oxygenic photosynthetic bacteria.These photosynthetic organisms were first considered to be algae, a very large and diverse group of eukaryotic organisms, until 1962 when they were reclassified as prokaryotes and named Cyanobacteria. [4]
Litsea garciae, also known as engkala, engkalak, kangkala, pangalaban and Borneo avocado, is a flowering plant belonging to the family Lauraceae and genus Litsea. [2] [3] [better source needed] It is native to Taiwan, the Philippines, Borneo, the Malay Peninsula, Sumatra, Java, and Sulawesi.
Spirulina, a genus of cyanobacteria (blue-green algae) Spirulina (dietary supplement) , a cyanobacterium product and biomass that can be consumed by humans and other animals Arthrospira , a genus of cyanobacteria closely related to the Spirulina genus, with three species that make up the above dietary supplement, despite its name
Trigonelline is an alkaloid with chemical formula C 7 H 7 N O 2.It is a zwitterion formed by the methylation of the nitrogen atom of niacin (vitamin B 3).Trigonelline is a product of niacin metabolism that is excreted in the urine of mammals.
Citrus hystrix, called the kaffir lime, Thai lime [4] or makrut lime, [5] (US: / ˈ m æ k r ə t /, UK: / m ə k ˈ r uː t /) [6] is a citrus fruit native to tropical Southeast Asia. [7] [8]Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. [9]
The mixture was reportedly first developed by Rahmat Sulistyo in 1930, as a family recipe. It was first sold to the public at Yogyakarta in 1940 as a premixed jamu, though due to the Indonesian National Revolution the family moved to Semarang and there in 1951 the company Sido Muncul was founded.