• In 2010 the Journal of Science and Vitaminology published an animal study in which rabbits fed a high-cholesterol diet for 4 weeks which was then supplemented with 5 percent spirulina for an additional 8 weeks saw a remarkable 41 percent decrease in LDL (bad) cholesterol and an increase in HDL (good) cholesterol as well as decreases in total cholesterol and total triglycerides, leading researchers to conclude that spirulina may be beneficial in preventing atherosclerosis. [Source]
  • In 2015 the Journal of Medicinal Food published an animal study which set out to determine the effect of two types of blue-green algae, including Spirulina platensis, on mice bred to have a high rate of atherosclerosis. The result showed that when mice were fed a high-fat, high-cholesterol diet for 12 weeks both types of blue-green algae reduced total triglycerides, total cholesterol and decreased the development of atherosclerotic lesion when compared with a control group. [Source]
  • In 2014 The International Journal of Health and Food Science published an animal study which found that chronic supplementation of Spirulina platensis reduced both cholesterol and triglycerides levels in mice – which according to the authors of the study may be beneficial in preventing atherosclerosis. [Source]

Brain protection

  • In 2005 Experimental Neurology published an animal study which showed that 4 weeks of feeding with blueberries, spinach and spirulina reduced brain damage in rats caused by blockages of blood flow to the brain. [Source]
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