New fermented spirulina ingredient for anti-glycation and anti-inflammation protection

Arthrospira platentis has become a popular health food for its high content in polyphenols. A wide range of benefits has been identified from this alga. However the dosage necessary to reach health benefit effect is high and can be the cause of side effects. To increase efficacy and digestibility of spirulina, Elken research team applied a unique lactic acid fermentation process to spirulina to obtain Cyanor. Fermentation provides a wide variety of metabolites with antioxidant, anti-inflammation and anti-glycation properties. We performed a 12 weeks placebo-controlled clinical trial with 60 participants to compare the effect daily supplement of 500mg Cyanor to 6g of conventional spirulina. Fermented spirulina supplementation resulted in a reduction in inflammation markers: CRP (-60.17%) and TNF-α (-58%) blood levels and an increasing in CAT (+ 56%) blood level and Nrf2 expression The clinical study showed that Cyanor was more efficient than conventional Spirulina to decrease oxidation and inflammation. By its antioxidation and anti-inflammation activity, Cyanor is a potent protection again glycation effects.