The National Autonomous University of Mexico is continually doing research on topics of common interest, such as health, nutrition, psychology, culture, history and more.Among his arduous and varied studies you can find information on the benefits of certain foods, flowers or plants.Spirulina has not been an exception, since its incredible benefits were exposed in a UNAM bulletin.This species of algae, also called blue-green cyanobacteria, has good properties that help improve health.According to Marco Antonio Juárez, from the Department of Biochemistry of the Faculty of Medicine, the benefits of consuming spirulina in Mexico have been proven in malnourished people, since it has high levels of protein and all the essential amino acids.Cyanobacteria, in addition to containing nutrients, have other biological aspects that are useful in medicine, since they can be an aid in the treatment of lipid disorders in diabetics, that is, they help control metabolic disorders in patients with this disease.And that's not all, spirulina has the ability to improve the immune system in patients with oral cancer, as well as help hypertensive patients with its antihypertensive effect.It also has properties that can contribute to the cleaning of the environment and the subsoil as a fixer of heavy metals.Studies have shown that, in humans with liver problems, taking doses of 4.5 grams daily for three months caused triglycerides, cholesterol, and enzymes that are markers of liver damage to normalize.Finally, the biochemist Juárez Oropeza added that spirulina can reduce the damage caused by oxidative stress, caused by metabolic syndrome and psychological problems such as anxiety or depression.The most recommended types of spiulina are maxima and plantensis.Its nutritional contributions are amino acids, essential fatty acids, vitamin B and antioxidants such as chlorophyll.In Mexico you can get them in some health food stores, because their consumption is free.A curious fact about this algae is that it used to grow in Lake Texcoco and in pre-Hispanic times the Aztecs called it tecuitlatl, which means “stone mud” in Nahuatl.It was eaten as flakes after drying and its flavor is associated with fish and cheese.Another of the many plants that has been targeted by UNAM research is moringa, better known as "the miracle tree."It contains anticancer, hypoglycemic and antibiotic properties.According to a study by Mark Olson, from the Institute of Biology and head of the work at the Autonomous University of Mexico, it was revealed that the plant is rich in a substance called isothiocyanate that helps the body detoxify.Moringa contains calcium and vitamin A, its seeds have 40 percent oleic oil, while the bagasse stores coagulating protein and its stems have 13% to 14% protein, which is why it is considered an alternative feed for livestock .The most common species in Mexico is the moringa oleifera, it is generally grown in the Pacific from southern Sonora to Chiapas and also grows in the Gulf area and in some parts of Yucatan.The biologist explained that isothiocyanates in humans can increase the levels of phase two decoding enzymes, which causes a beneficial effect in the body, eliminating harmful substances that are normally ingested, for example, they deactivate lipids and fats from the meats.In addition, analyzes showed that consuming moringa helps reduce the incidence of cancer.According to Olson, cold infusion is the best option to preserve the isothiocyanates contained in the plant, so it can be put in low temperature water 30 minutes before taking it and the suggestion is to put three to five grams of dried leaf in a liter of water.As a warning, moringa concentrates should be avoided, since there is evidence of reproductive, testicular or abortion disorders in animals due to isothiocyanates at very high levels.To obtain the properties of moringa, its leaves should never be exposed to high temperatures, that is, higher than 40 degrees Celsius.