Seeing the colors of spirulina, Prof. I Nyoman Kabinawa is sure, Surely spirulina is rich in pigments.The pigment is a natural dye that indicates the supermini is rich in nutrients.That's Kabinawa's research in the early 1980s. The research results prove that spirulina is rich in protein.Seventy percent of spirulina cells contain protein.This amount is higher than other sources such as animal meat and fish containing 15-25% protein, chicken (24%), soy and milk (35%), nuts (25%), and whole grains (14-18%). ).According to Keishiro Wada from the Department of Biology, Osaka University, Japan, spirulina is rich in amino acids.Using the sequence analysis method, he found 16 types of amino acids, including lysine, histidine, arginine, alanine, threonine, serine, glutamate, and proline.The variety of nutritional content of spirulina increases the curiosity of researchers about its properties.Early research on the health benefits of spirulina was conducted by Lumsden and DO Hall of the University of London King's College, London in 1974. They proved that spirulina's iron content was higher than that of spinach.Spirulina also contains the enzyme superoxide dismutase, which inhibits cell damage caused by free radicals, especially skin cells, brain tissue, and senses.Superoxide dismutase has been shown to protect the body from various DNA damage and metabolic disorders such as lipid peroxidation, protein denaturation, and progressive cell degradation.The researchers believe that spirulina is capable of fighting various diseases.Research on the antiviral effect of algae was first conducted by Gustafson KR and Cardellina JH II of the National Cancer Institute in 1989. However, the algae used were blue-green algae Lyngbya lagerheimii and Phormidium tenue.Most influential component: sulfoglycolipids.In his research, human cells induced by green algae at certain concentrations were effective in blocking the invasion of HIV-1 virus infection.Of the 600 types of blue-green algae, only 60 types have antiviral effects, including Spirulina platensis.It was proven by Hayashi from the Faculty of Pharmaceutical Sciences, Toyama Medical & Pharmaceutical University, Japan.As quoted in the Journal of Natural Production, Spirulina platensis inhibited the replication of herpes simplex virus (HSV-1) in hela cells with a concentration of 0.08-50 mg/m.The extract did not have the effect of killing the virus, but changing the virus to enter the cell.The virus is then synthesized its protein until it is smaller and helpless.There is no effect whatsoever on the body's cells, even preventing the enlargement of the liver.The active dose of spirulina that kills the virus is 0.173-26.3 mg/ml.Spirulina's antiviral effect comes from a sulfite polysaccharide called spirulina calcium.It inhibits the replication of fat-encased viruses.Not only herpes simplex type 1 (HSV-1) disappeared, but also human cytomegalovirus (HVMV), measles, mumps, and influenza.Hayashi also discovered the HIV-1 inhibitor calcium spirurant.When compared with dextran sulfate (DS)-a synthetic anti-HIV substance-spirulina has 4-5 times greater strength.This is because spirurant calcium has lower anticoagulant properties than DS, so it is easier to inhibit the movement of the virus.Spirulina calcium also has a longer life in the bloodstream than DS.Therefore, spirulina is used in the treatment of AIDS.In addition to antivirals, spirulina has also been shown to be anticancer.His research was led by Mathew B and Sankaranarayanan as quoted by the Journal of Nutrion of Cancer in 1995. The research involved 87 people with pre-cancerous leukopia due to chewing tobacco.A total of 44 people were given spirulina intake of 1 gram per day, while 43 other people were given capsules of chemical substances for cancer.As a result, the spread of cancer in people who consume spirulina is inhibited by 45%, while those who consume cancer chemical drugs are only 7%.Beta-carotene also has an effect on cancer, said Kabinawa.According to Henrickson in his book Spirulina, Earth Food, the beta-carotene content of spirulina is the highest compared to other food sources, 23,000 IU per 10 g.That means 2 times higher than a bowl of carrots and potatoes, 4-5 times higher than Chlorella, or 20 times higher than watermelon.American Cancer Institute proves vegetables high in beta-carotene lower the risk of all types of cancer.In 1990, Iwata and Munakata in the Journal of the Japan Society for Nutrition Food Science investigated the effect of spirulina on workers with high cholesterol levels, mild hypertension, and hyperlipidemia.Each worker was given 4.2 g of spirulina powder per day.After 4 weeks there was a 4.5% decrease in blood cholesterol levels, from 244 mg/dl to 233 mg/dl and LDL cholesterol decreased 6.1%.Therefore, researchers from the Department of Health and Internal Medicine, Tokai University, Japan, concluded that spirulina lowers blood cholesterol levels without side effects, so it is good for the prevention of heart disease and arteriosclerosis.According to Kabinawa, it is the result of the performance of GLA (gamma linoleic acid), the body's precursor to prostaglandins.Prostaglandins function to control hormones to carry out bodily functions such as blood pressure regulation, cholesterol synthesis, inflammation, and cell division.Spirulina also does not directly eradicate diseases in the body.Research by Parada and de Caire from the University of Buenos Aires, Argentina, showed that an intake of 5% spirulina increased the Lactobacillus population in the intestine three times and suppressed the growth of the fungus Candida albicans.As quoted by the International Journal of Food Microbiology, Parada proved an increase in body immunity due to an increase in the number of lactic bacteria such as Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus bulgaricus.In humans Lactobacillus has 3 functions: improving digestion and absorption of food, protecting against infection, and protecting the immune system.The number of lactic acid bacteria in the body that is small causes the absorption of food nutrients to be disrupted.It occurs in patients with Acquired Immune Deficiency Syndrome (AIDS).Low nutrient absorption due to intestinal infection by Candida albicans.That's why medical experts in the United States often give spirulina so that the number of Lactobacilus bacteria increases and Candida albicans disappears.In the end, food nutrition is more easily absorbed by the body and healing is obtained.To this day research on spirulina continues.The goal is to reveal other benefits even though the benefits of blue-green algae are numerous.Just like reflected colors.(Vina Fitriani).