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Edible blue-green algae reduce the production of pro-inflammatory cytokines by inhibiting NF-κB pathway in macrophages and splenocytes. [264] Sulfate polysaccharides exhibit immunomodulatory, antitumor, antithrombotic, anticoagulant, anti-mutagenic, anti-inflammatory, antimicrobial, and even antiviral activity against HIV, herpes, and hepatitis.
The blue arrows show a complete food chain (algae → daphnia → gizzard shad → largemouth bass → great blue heron) A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community. Position in the food web, or trophic level, is used in ecology to broadly classify ...
The pelagic food web, showing the central involvement of marine microorganisms in how the ocean imports nutrients from and then exports them back to the atmosphere and ocean floor. A marine food web is a food web of marine life. At the base of the ocean food web are single-celled algae and other plant-like organisms known as phytoplankton.
Most benthic algae of the order Nostocales belong to this family. Like other cyanobacteria, these bacteria sometimes contain photosynthetic pigments in their cytoplasm to perform photosynthesis . The particular pigments they contain gives the cells a bluish-green color.
Spirulina is the dried biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals. The three species are Arthrospira platensis, A. fusiformis, and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. [1] It is also used as a feed supplement in the aquaculture, aquarium, and ...
Klamath AFA is a blue-green algae that has been harvested wild from Upper Klamath Lake since the 1980s and used as a dietary supplement. [2] [3] Genome sequencing distinguished and named this isolate as Aphanizomenon flos-aquae MDT14a, [4] [5] distinct from other varieties of Aphanizomenon flos-aquae.
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Spirulina: Known otherwise as a cyanobacterium (a prokaryote or a "blue-green alga") The oils from some algae have high levels of unsaturated fatty acids. Some varieties of algae favored by vegetarianism and veganism contain the long-chain, essential omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). [128]