Search

Your search keyword '"Chamorro-Cevallos, German"' showing total 2 results
Start Over "Chamorro-Cevallos, German" Topic arthrospira
2 results on '"Chamorro-Cevallos, German"'

1. Neuroprotective effect of Spirulina (Arthrospira) maxima against kainic acid-induced neurotoxicity

Author

Chamorro-Cevallos German, Alva-Sanchez Claudia, Perez-Juarez Angelica, Pacheco-Rosado Jorge, and Paniagua-Castro Norma

Subjects
Pharmacology, Kainic acid, Antioxidant, biology, medicine.medical_treatment, Neurotoxicity, Pharmaceutical Science, Plant Science, medicine.disease, biology.organism_classification, medicine.disease_cause, Neuroprotection, Lipid peroxidation, chemistry.chemical_compound, Complementary and alternative medicine, chemistry, Biochemistry, Drug Discovery, medicine, Spirulina (dietary supplement), Arthrospira, Oxidative stress
Abstract

Oxidative stress has been implicated in the pathophysiology of neurologic disorders and brain dysfunctions. Spirulina (Arthrospira) maxima (SP) is a cyanobacteria with nutritional, pharmacological and important antioxidant activity. This study aims to evaluate the neuroprotective role of SP against kainic acid (KA) neurotoxicity. Male SW mice were treated with SP for 24 days (200, 400 and 800 mg/kg, (o.v.) and KA (35 mg/kg) was intraperitoneally administered as a single dose on day 14. After the treatment, neurobehavioral changes were monitored and lipid peroxidation in hippocampus was studied as an index of oxidative stress. These studies indicate that SP treatment reduced oxidative stress and protected against the damaging neurobehavioral effects of KA, suggesting it could be a possible alternative in treating neurodegenerative diseases. Key words: Hippocampus, kainic acid, neurobehavioral effects, neuroprotection, Spirulina.

Published
2012

2. NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF SPIRULINA (ARTHROSPIRA).

Author

Gutiérrez-Salmeán, Gabriela, Fabila-Castillo, Luis, Chamorro-Cevallos, Germán, and Chamorro-Cevallos, German

Subjects
*SPIRULINA, *FUNCTIONAL foods, *NUTRITIONAL value, *NUTRITIONAL assessment, *FOOD toxicology
Abstract

Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B12, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption. [ABSTRACT FROM AUTHOR]

Published
2015
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results