YAEYAMA Premium Quality CHLORELLA

HISTORY OF CHLORELLA

Chlorella is a single-cell fresh water algae that existed even before mankind. It was discovered in 1890 by a Dutch microbiologist, Martinus Beijernick. Being about the same in size as a human red blood cell, Chlorella has an inherent strength of life through its unchanging genetic structure with its high nutritions contents and its astonishing growth rate.

NUTRITIVE CONTENT

Yaeyama Chlorella is a storehouse of rich nutrients - chlorophyll, CGF, vitamins, minerals, protein, carbohydrates.
It has over 60% protein with essential amino acids, and provides vitamin A, Beta-carotene, vitamins B, C, E and K. Its minerals include calcium, iron, phosphorus, potassium, magnesium, and trace amounts of manganese, iodine and zinc.

The following comparative figures show lutein content:

Yaeyama Chlorella Powder ............. 503mg/100g
Spinach ............................................. 10.2mg/100g
Cooked spinach ................................ 7.4mg/100g
Cabbage ........................................ 14.5mg/100g
Broccoli .............................................. 1.9mg/100g
Carrot ................................................ 0.26mg/100g
(Note) Yaeyama Chlorella contains lutein 50 times as much as spinach.

C.G.F. (Chlorella Growth Factor)

C.G.F. is obtained by hydrothermally extracting premium quality chlorella, and found richly in nucleic acids of RNA/DNA.

Its vital functions have been reported** such as immunity enhancement, inhibition of cancer cell growth, holddown of virus increment, protection of hypertension, improvement of hepatic function, lowering blood sugar levels, cell renewal and many physiological functions.

Yaeyama chlorella contains chlorella extract (=hot water soluble matter; C.G.F.) in the range of as high as 12% to 30%, and its C.G.F. stays stable and unaltered by the addition of an acid and heat.

• Influence on hypertensive rats by oral intake of chlorella, 1983 Academic research by Kyoto Prefectural University
• Search on saccharic protein lowering blood pressure available from chlorella, 1983 Academic research by Kyoto Prefectural University
• Research on cellular endodermis activated by polysaccharide available from chlorella, 1990 Bulletin by Gifu Yakka University
• Activated polysaccharide extracted from chlorella,1972 Nippon Agricultural Chemistry Institute Bulletin
• Fraction of saccharic protein available from chlorella, Antineoplastic properties of Glycoprotein A-2, 1979 Nipon Pharmaceutical Association, Tohoku branch
• Influence on ecological protection by chlorella hot water soluble matter,Antitumor function and resistance to infections, 1989 Osaka Medical Journal
• New research report on chlorella's physiological activation, 1995 Scientific research on Chlorella's efficacy written by H. Misawa
• Influence on blood-pressure of hypertensive rats by chlorella extract liquid, 1979 Nippon Nutrition Dietary Academy
• Separation and fixation of BP reducing substances contained in chlorella extract, 1980 Kinki University, Medical Journal
• BP reducing substances of chlorella extract, 1982 Nippon Agricultural Chemistry Journal
• Research on Glucide contained in chlorella and on blood sugar lowering substances, 1989 Shizuoka University, Agricultural Dept.
• Chlorella's Influence on blood serum and hepar cholesterol value, 1975 Nutrition Journal

DIGESTIBILITY

Yaeyama Chlorella has a digestibility rate** in the range of 75% up to 90%, being processed with its exclusive 3-step procedures to break the cell walls, resulting in maximum absorption of the ingredients.
** Digestibility of chlorella protein by small animal assay procedures.
** Latest official test result NO.T044-00260 dated July 12, 2006 shows as high as 85% as digestibility.

1. Steaming under pressure for sterilization, cell dilation and cracks.
2. Heated air applied within the Spray Dryer for further cell wall cracks.
3. Jet Spray system for smashing at high impact velocity.