The Green Light for Superfoods

References

Consumers are finding it easier to get their daily phytonutrients with new products and formulations based on green foods.

Kermit the Frog may have thought it wasn’t easy being green, but increasingly, it is easy to get green in the health food arena. Popping up on store shelves from coast to coast is an array of green foods—a term that generally refers to certain microalgae and cereal grasses, which 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 that may be attributed to the increased attention to 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.”

Marci Clow, director of education and product information with Rainbow Light Nutritional Systems, agreed with May’s assessment. “Today’s busy lifestyles often make it difficult to eat the recommended servings of fruits, vegetables and whole grains,” she said. “Green foods such as spirulina, chlorella, and wheat and barley grasses can help make up these differences, as they contain highly concentrated amounts of powerful phytonutrients.”

In addition, a growing breadth of research supports the beneficial effects of the chlorophyll powerhouses. Clow added: “The nutritional role of phytochemicals found in green foods and whole foods is becoming more widely acknowledged as scientific research continues to uncover their remarkable benefits.”

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 specific 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, a supplier of wheat grass products. “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.”

Barley grass has also been investigated for its health impacts. Recent clinical studies conducted in Taiwan have focused on the impact of barley leaf essence (as Green Magma®, from Green Foods Corp.) on cardiovascular health. Most recently, the researchers investigated the impact of 15 g/d of barley leaf essence in 40 hyperlipidemic patients, half of whom were also smokers.⁴ After four weeks, the barley leaf treatment reduced both total and low-density lipoprotein (LDL) cholesterol, while increasing high-density lipoprotein (HDL) cholesterol. In addition, the lag phase of LDL oxidation was significantly increased after treatment, exerting a powerful antioxidant effect. The findings echo earlier work in which 15 g/d of barley grass juice powder (as Green Magma) reduced cholesterol levels and oxidation of LDL in healthy young males,⁵ and in Type 2 diabetics.^6,7

“Our green food products support whole body wellness by providing both essential nutrients and phytochemicals,” said Bob Terry, Ph.D., president of Green Foods Corp. “Both laboratory and clinical research have demonstrated that our green foods are particularly effective at providing superb antioxidant protection and detoxification.” 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 various microalgae have focused on their ability to serve as antioxidants to protect the organs from degenerative conditions or toxins.

For example, in vitro administration of spirulina and chlorella extracts have protected against liver fibrosis, inhibiting formation of disease cells.⁸ Both spirulina and chlorella have also been found to chelate lead, protecting the glands and vital organs, in rats.^9,10 Chlorella has further been found to inhibit the absorption of dioxins within the body,¹¹ while spirulina has protected animals against cadmium toxicity¹² and oxalate-induced renal cell injury.¹³

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,¹⁴ and enhanced insulin sensitivity¹⁵ and prevented progression of diabetic cataract¹⁶ in animal studies. In cardiovascular health, chlorella extracts were found to prevent dyslipidemia in rats fed a high-fat diet,¹⁷ and also worked in a pilot human study to stabilize systolic hypertension.¹⁸

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.¹⁹ 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 anti-allergic potential.²⁰

Guinevere Lynn, director of sales and customer service with Sun Chlorella, noted the company uses Chlorella pyrenoidosa in its product, supplying chlorophyll, fibrous cell wall, beta-carotene and what it terms Chlorella Growth Factor (CGF). “CGF is a key component derived from the nucleus of the plant with a variety of substances including amino acids, peptides, proteins, vitamins, sugars, polysaccharides and nucleic acids,” she said. In addition, the company’s patented DYNO®-Mill processing is designed to break down the fibrous cell wall for the body to use.

C’est Si Bon Co., the supplier of Chlorenergy, uses Chlorella vulgaris as its ingredient source; the product has a history of scientific research dating back into the 1960s. “This clean, pure chlorella vulgaris extract has naturally occurring CGF-plus,” said Kazie Uyama, president and nutritional consultant at C’est Si Bon. “Chlorella vulgaris may greatly help to eliminate all kinds of toxins, which is a key to optimum health. The eliminative organs should be kept clean all the time.”

Spirulina also appears to have a wide range of effects in the body. “Gram per gram, there is no food in the world that has a greater variety and a higher concentration of antioxidants, phytonutrients, vitamins and minerals than spirulina,” said Bob Capelli, vice president of sales with Cyanotech. “There have been more than 200 positive scientific studies demonstrating a variety of health benefits of spirulina.”

For example, Indian researchers report spirulina has a rich nutrient profile with a host of functions including serving as an immunomodulator, a regulator of lipid and carbohydrate metabolism, and an anti-carcinogen.²¹ The proteins found in spirulina, including Cphycocyanin (C-PC), have been shown to inhibit platelet aggregation²² and inhibit cholesterol absorption/reabsorption, lowering serum and liver cholesterol concentrations.²³ Spirulina’s antioxidant capacity has been shown in animal studies to help prevent neurodegeneration associated with cerebral infarction²⁴ and neuroinflammation associated with injury to dopamine neurons.²⁵

As with chlorella, spirulina has powerful effects on the immune system. C-PC worked in an animal study to suppress antigen-specific IgE antibodies, enhancing the mucosal immune system defenses and reducing allergic inflammation.²⁶ In another animal study, spirulina extract reduced serum histamine, total IgE and inflammatory reaction in rats with allergic rhinitis.²⁷ 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.²⁸ 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 IgE-mediated allergy.

“Spirulina is among the most potent of all foods in terms of antiinflammatory and antioxidant protection,” said Lance Sigal, director of marketing with Earthrise. “Studies indicate benefit in balancing the immune system while protecting the brain, heart and other vital organs from toxins created by stress.”

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-1beta.²⁹ 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.³⁰

“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. “It is uniquely situated as a protein source while simultaneously providing minerals and chlorophyll.”

Scott Wells, president of Klamath Blue Green, agreed that AFA offers tremendous benefits to the body. “It is one of the highest sources of chlorophyll and is loaded with essential and non-essential amino acids, glycol-protein and all the trace minerals the body needs for cell regeneration,” he said. “The best part is, no alterations are necessary. Most of the nutrients can be used in the same form and the same way they are found in the algae naturally.”

While other microalgae provide numerous different micronutrients, 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.³¹ And Swedish researchers found administration of astaxanthinrich algal meal (from Haematococcus pluvialis) to mice infected with Helicobacter pylori had decreased lipid peroxidation and reduced H. pylori growth.³²

The 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 monitor the agricultural environment to ensure the quality of the farms, as well as carefully track the growth of the grasses in order 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 green foods suppliers 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 Pure Planet, suppliers of Green Kamut®, agreed formulators should examine several aspects to ensure product quality. “Many ingredients contain preservatives, additives or stabilizers derived from corn that could contain genetically-modified 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.”

Naturally, it falls to the retailer to serve as quality gatekeeper. “Retailers should make sure the brands they are selling have appropriate quality control measures in place for all raw materials, including green food products,” Clow said.

Among the possible questions to ask of green foods providers:

• Where are the ingredients originally sourced?
• What species does the product use, and do you provide verification?
• Does your company, or your contract manufacturer, follow GMPs (good manufacturing practices), and are they certified?
• What certifications (i.e., organic, kosher) does this product carry?
• Are your products tested by an independent third-party to support label claims?
• Are the products guaranteed free of heavy metals such as mercury and lead, and can you provide that documentation?
• Have the ingredients been screened for microbial growth and pesticide residue, and can you provide that documentation?
• How are these plants processed to ensure the components retain their activity level?

Avoiding degradation of the phytonutrients during processing is a critical step, as most green food ingredients are 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.

“Quality is an issue as the number of different green food products has increased dramatically in the last few years, since the manufacture of superior green food products is only possible using state-of-the-art processing and technological expertise,” Terry said. “Retailers can assure the quality of a green foods supplement by choosing products from well-established companies that willingly provide precise information on ingredient sourcing, processing methods, quality control procedures and peer-reviewed research on the effectiveness of their products.”

In the marketplace, there is an obvious increase in product offerings mirroring the rise in consumer interest. Capelli 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.

Uyama agreed: “More than 10 years ago, there was no particular section for green foods in many health food stores. Today, almost every outlet has the green foods category.”

Traditionally, green foods have been found at retail in tablets, capsules and powders. Peter Ingoldsby with ALL-ONE/Nutritech, noted powders have been one of the most common delivery methods because consumers can easily consume the product, and it avoids the use of binders or excipients that could impact digestibility and bioavailability. formulator of Emerald Balance from SGN Nutrition. In addition, products such as Emerald Balance, ALL ONE and Spiru-Tein, from Nature’s Plus, are formulated with added nutritional components, such as probiotics, enzymes and botanical, to maximize benefits in an easy-to-consume format.

To ensure the viability of the green food nutrients in tablets and capsules, many manufacturers use special processing techniques. Synergy Production Laboratories, for example, runs its tablet presses at very slow speeds, and has specially formulated its products to avoid the use of processing aids. “Processing techniques are the key for stability of a green food product,” May said. “We freeze dry, use carbon dioxide, oxygen barrier packaging and other techniques to ensure our product stays active. The intended goal must be delivering value to the consumer.”

Innovation is also found on the food side, as Capelli reported Cyanotech is seeing manufacturers debut spirulina crackers, pastas, energy bars and beer. Wells’ company debuted nutrition bars and snack mixes featuring organic Klamath Blue Green Algae and organic Hawaiian spirulina.

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.”

In the store, retailers can help their customers understand the myriad benefits of whole food nutrition. “One of the main selling points for green foods is that beneficial compounds are still being found,” Ingoldsby said. “These compounds often work in synergy with vitamins and minerals to produce a greater effect or help with digestion and assimilation.”

Manufacturers encourage retailers develop a specialty green foods section. “Green foods are best positioned as a separate category to allow consumers to choose the green food most suitable to their respective needs,” Terry said. “Also, having green foods displayed in their own section helps reinforce the fact that they can complement other supplements, rather than being an ‘either or’ choice.”

Lynn noted: “One key element for retailers is allowing for more prominent shelf space to enhance buyer awareness. Many times, counter units and end-caps are taken up by more trendy products; however, green foods have been around for years and have a substantial amount of research to support their use.”

In addition, green food products can be incorporated into specific health-issue areas, such as energy or weight loss. The idea of cross-merchandising can expose new users to old products and maximize sales. “Diet products are a great category for featuring green foods supplements,” Clow said. “Since green foods provide concentrated nutrition, they can help fill nutrient gaps and boost the energy of dieters.”

Green food products can also be incorporated into other product sections. “Green foods could easily be categorized as aids for natural vitality, longevity, cleansing and energy,” Uyama said. “They are a powerful helper for the body’s cellular activities on all levels.”

At the end of the line, 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.”

March 2006 - HSR: Health Supplement Retailer
"The Green Light for Superfoods" References

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