Enhancing Nutritional Products with Superfoods

Within the nutraceutical and functional food arena the term green foods generally refers to certain microalgae and cereal grasses.These ingredients are also known as “super foods” due to their high content of phytonutrients, often including a full array of vitamins, minerals, flavonoids and protein.

Consumer interest in this category is on the rise—something many suppliers attribute to the increased profile of the importance of consuming nutrient-rich fruits and vegetables. “Government agencies and the mainstream media are emphasizing, on a weekly basis, the importance of whole food nutrition,” said Mitchell May, chief executive officer of Synergy Production Laboratories. “Consumers are also realizing they could get a major portion of their ‘5-to-9’ servings through green foods. It’s really infiltrating the public consciousness.”

Cereal grasses are the young, green plants that will produce certain grains, including barley, rye, oat, alfalfa, wheat and kamut. For nutritional purposes, most cereal grass is planted in the fall, grown through the winter and harvested in the spring just prior to “jointing”, the peak of vegetative development when the plant begins to sprout the grain. At this point, chlorophyll, protein and vitamin contents are at their highest.

The research history on cereal grasses extends back into the 1940s. As reported in Cereal Grasses: What’s In It for You by Ronald Seibold, the co-founder of Pines, a team of researchers presented information about cereal grasses at the annual meeting of the American Chemical Society.1 They reported on the nutrient concentration in grasses prior to the jointing stage, including what they termed the “grass juice factor” that provided nutritional enrichment to animals beyond similar stock supplements of the identified vitamins. They also suggested cereal grass could be used as a human food supplement for Americans who were consuming a nutritionally deficient diet.

More recent studies have shown the benefits of wheat grass in particular health conditions. Indian researchers examined the use of wheat grass juice by children with thalassemia, a group of genetic blood diseases involving different forms of anemia.2 Patients who consumed 100 mL of wheat grass juice daily over one year reduced their blood transfusion requirement by up to 40 percent with no adverse effects. Another study in Israel involved the use of wheat grass juice for treatment of ulcerative colitis; patients who received 100 cc/d of wheat grass juice for one month showed significant reductions in disease activity and severity of rectal bleeding with no adverse side effects.3

“Demand is increasing every year, as people look for more natural ways to get vitamins, minerals and protein,” said Allen Levine, marketing director with Pines. “The varieties of cereal grasses, if grown properly and under identical conditions, will deliver roughly the same nutrition. However, the nutritional concentration depends on where they are grown, when they are harvested and how they are processed and stored.”

Microalgae are the most primitive form of plants, growing in aqueous suspension and operating as efficient converters of solar energy because of their simple cellular structure. The category includes chlorella, spirulina, Aphanizomenon flos-aquae (AFA), Dunaliella and Haematococcus. A number of the scientific studies on microalgae have focused on their ability to serve as antioxidants to protect the organs from degenerative conditions or toxins.

Photo Coutesy of Green Foods Corporation

For example, in vitro administration of spirulina and chlorella extracts have protected against liver fibrosis, inhibiting formation of disease cells.4 Both spirulina and chlorella have also been found to chelate lead, protecting the glands and vital organs, in rats.5,6 Chlorella has further been found to inhibit the absorption of dioxins within the body,7 while spirulina has protected animals against cadmium toxicity8 and oxalate-induced renal cell injury.9

On its own, chlorella appears to be beneficial in promoting good health and enhancing the body’s ability to fight disease states. On the diabetes front, chlorella extracts were found to block the formation of advanced glycation end products (AGEs) in vitro,10 and enhanced insulin sensitivity11 and prevented progression of diabetic cataract12 in animal studies. In cardiovascular health, chlorella extracts were found to prevent the dyslipidemia in rats fed a high-fat diet,13 and also worked in a pilot human study to stabilize systolic hypertension.14

Chlorella also appears to have a role in immune function, working to modulate the immune response. A clinical conducted at Dalhousie University in Halifax, Nova Scotia, examined the impact of supplementation with a chlorella-derived supplement (as Respondin™, from Ocean Nutrition Canada) on the body’s response to influenza vaccine.15 There was no overall effect in increasing immune response, although participants aged 50 to 55 showed a significant increase in antibody response. Follow up work examined specific fractions of the patented chlorella extract, and found in vitro that the extract inhibited interleukin-5 (IL-5) production by mast cells, suggesting the compound has antiallergic potential.16

Spirulina also appears to have a wide range of effects in the body. Indian researchers report spirulina has a rich nutrient profile with a host of functions including serving as an immuno-modulator, a regulator of lipid and carbohydrate metabolism, and an anticarcinogen. 17 The proteins found in spirulina, including Cphycocyanin (C-PC), have been shown to inhibit platelet aggregation18 and inhibit cholesterol absorption/reabsorption, lowering serum and liver cholesterol concentrations.19 Spirulina’s antioxidant capacity has been shown in animal studies to help prevent neurodegeneration associated with cerebral infarction20 and neuroinflammation associated with injury to dopamine neurons.21

As with chlorella, spirulina has powerful effects on the immune system. C-PC worked in an animal study to suppress antigenspecific IgE antibodies, enhancing the mucosal immune system defenses and reducing allergic inflammation.22 In another animal study, spirulina extract reduced serum histamine, total IgE and inflammatory reaction in rats with allergic rhinitis.23 Similar results were reported by researchers at the University of California at Davis, who conducted a double blind, placebo-controlled study in 36 patients with allergic rhinitis.24 Patients who received 2 g/d of spirulina (supplied by Earthrise Nutritionals Inc.) reduced IL-4 levels, modulating the Th profile and reducing the symptoms of IgEmediated allergy.

“We now know that spirulina is the whole green food with an ORAC [oxygen radical absorbance capacity] value more than 30 times that of blueberry,” said Ron Henson, vice president with Earthrise. “Recent studies are showing it is rich in anti-inflammatory antioxidants, and it is being revealed as a potent food for slowing the ravages of disease and aging.”

A majority of research on AFA has focused on its role in immune function. Researchers from the University of Mississippi examined the impact of a water-soluble preparation of AFA on human monocyte/macrophage function and found the compound was able to modulate immune reaction, increasing levels of select cytokines including interleukin-1 beta.25 A human study conducted at McGill University, Montreal, further looked at how AFA (supplied by Klamath Valley Botanicals) impacted immune cell function; they found AFA enhances immune cell surveillance but not lymphocyte induction, suggesting AFA bolsters the body’s capacity to respond to pathogenic threats without overstimulating the immune system.26

“AFA is a great source of antioxidants and delivers all eight essential amino acids in perfect form for our bodies to adsorb,” said Kim Padula, vice president of Klamath Valley Botanicals. “In addition, the algae’s anti-viral and anti-bacterial properties help enhance the stability of finished products.”

Dunaliella and Haematococcus are primarily used as source material for natural carotenoids. These microalgae have a high production of beta-carotene and astaxanthin, respectively, and the majority of research focuses on the carotenoid content or extract. For example, Indian researchers reported consumption of Dunaliella salina as a source of beta-carotene was a more powerful antioxidant compared to synthetic all trans beta-carotene.27 And Swedish researchers found administration of astaxanthin-rich algal meal (from Haematococcus pluvialis) to mice infected with Helicobacter pylori had decreased lipid peroxidation and reduced H. pylori growth.28

Production and harvesting techniques vary among green foods, primarily based on whether they are land-based or water-based. Many cereal grass producers have to watch the agricultural environment to ensure the quality of the farms, as well as carefully tracking the growth of the grasses to harvest at the jointing stage to ensure highest nutritional value. And on the microalgae side, producers often implement controlled growth conditions to eliminate cross-contamination with cyanobacteria.

Therefore, it is not surprising that many suppliers in the green foods market oversee production from source through finished product. Maintaining the quality at all points in the system helps ensure the purity and efficacy of the ingredient. “Because these are agricultural products, it is imperative that the quality control and quality assurance parts are thoroughly managed,” May said. “You have to watch for pesticides, herbicides and heavy metals, because if those toxins are present, you’re delivering an ingredient that runs counter to what a consumer is expecting.”

Dave Sandoval, president of Organic by Nature, agreed formulators should examine several quality aspects to ensure the finished product will deliver the goods.“Many ingredients contain preservatives, additives or stabilizers derived from corn that could contain geneticallymodified ingredients or trigger allergies,” he said. “Also, some green products contain additives or bulking agents that dilute the potency of the ingredient, while others may add bicarbonate to raise the pH of the ingredient, creating the illusion of greater alkalinity.”

One of the biggest processing challenges is avoiding degradation of the phytonutrients, which can be susceptible to both extreme heat and oxidation. Most quality green food suppliers use low-temperature or freeze-drying techniques to retain the carotenoid and enzymatic content. Nitrogen-flush packaging of bulk materials and/or frozen storage ensure the long-term quality of the processed material.

The increase in high quality material is mirroring the rise in consumer interest. Bob Capelli, director of sales with Cyanotech, noted interest waned in the late 1990s but has rebounded recently. “Over the last two years, we’ve had a huge increase in new customers as well as increased demand from existing customers as consumers go ‘back to their roots’ and eat super-nutritious foods that are low on the food chain,” he said.

In addition, there are a host of new applications for green food ingredients, including new health conditions and new delivery systems. “We are seeing applications for bone health, increasing tissue rejuvenation after surgery, working as oral rinses and even anti-inflammatory alternatives,” Sandoval said.

Levine noted the market is expanding into new categories. “We’re seeing green foods added to shampoos and other cosmetics, as well as pet products,” he said. “The juice powders can be used in foods, beverages, supplements or even dyes.”

Innovation is also found on the food side, as Capelli reported Cyanotech is seeing manufacturers debut spirulina crackers, pastas, energy bars and beer.

The bottom line is that well-formulated and -produced green foods have the power to impact consumer health. “When green foods are made right, consumers often have a subjective reaction—they feel the power,” May said. “Whole green foods done comprehensively with concentrated nutrition provide an enhanced sense of well-being, and the products just sell themselves.”

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