Algalin

Other Names

No alternative names.

Synopsis

Algalin (Whole Algalin Protein / Whole Algalin Flour): A Comprehensive Reference

1. Identity and Nomenclature

Algalin is a collective trade name applied to a family of microalgae-derived food ingredients — most notably Whole Algalin Protein (WAP) and Whole Algalin Flour (WAF) — produced from the heterotrophically cultivated microalgae Chlorella protothecoides. The ingredients were developed and commercialized by Solazyme Inc. (South San Francisco, CA), operating under the joint venture Solazyme Roquette Nutritionals, and subsequently by TerraVia (formerly Solazyme after a corporate restructuring). The branded consumer-facing product line was marketed under the sub-brand AlgaVia.

Edible Chlorella spp. include C. vulgaris, Auxenochlorella pyrenoidosa (formerly known as C. protothecoides), and Auxenochlorella protothecoides, which are green microalgae that possess a rich composition of protein, fat, carbohydrate, fiber, chlorophyll, vitamins, and minerals. The organism underlying the Algalin ingredient line is now more formally classified in some taxonomic frameworks as Auxenochlorella protothecoides, though the literature cited in its safety evaluation used the designation Chlorella protothecoides strain S106.

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. Chlorella cells are generally spherical in shape, about 2 to 10 μm in diameter, and lack flagella. The species is notable for its capacity to grow heterotrophically — in the dark, using fixed carbon (sugar) — a property that distinguishes it from the open-pond cultivation typical of spirulina and other photosynthetic algae.

1.1 Specific Product Forms Under the Algalin Name

Whole Algalin Protein (WAP) / AlgaVia Whole Algal Protein: WAP is a high protein (≥ 60% protein) algal powder consisting of the milled dried biomass of the microalgae Chlorella protothecoides strain S106. The microalgae are grown in large industrial fermenters under conditions that promote high protein content. The Altein algalin protein is a highly digestible protein that also contains fiber, lipids and micronutrients, along with a unique amino acid profile, offering an innovative source of vegetable protein for the nutraceuticals market.
Whole Algalin Flour (WAF) / AlgaVia Whole Algal Flour / Almagine HL: Whole Algalin Flour is a high lipid (40–70% fat) algal flour consisting of the milled dried biomass of the microalgae Chlorella protothecoides strain S106. The Almagine HL whole algalin flour contains 50% lipids plus a mixture of protein, soluble and insoluble fiber, antioxidants and micronutrients, and can be used to partially or fully replace anything that is a source of fat, from egg yolk to butter or vegetable oil. It is described as sustainable, vegan, non-GMO, non-allergenic, and gluten-free.

1.2 Production Process

The algal source strain is a naturally high-protein C. protothecoides grown under controlled fermentation conditions. The high protein biomass is prepared by fed-batch axenic fermentation of a single strain under sterile conditions at a facility compliant with current Good Manufacturing Practice. The microalgae are grown in large industrial fermenters under conditions which enrich the cells with high lipid content. The cells are then pasteurized and dry-milled to produce the final powder product. The controlled fermentation conditions developed by Solazyme Inc. to induce production of high lipid concentrations (40–70%) in C. protothecoides are described in published safety findings. When the high-lipid biomass of the C. protothecoides strain is dried and milled, a golden yellow high lipid Whole Algalin Flour (WAF) is obtained.

Protein and lipid contents are known to vary widely with species, stage of cell growth, and environmental condition (e.g., available nutrients, temperature, light intensity, and photoperiod). This variability is a key manufacturing challenge, and the controlled fermentation platform used to produce Algalin ingredients was specifically designed to overcome it by maintaining consistent, optimized intracellular conditions.

2. Natural Source and Biological Classification

Chlorella protothecoides (and its reclassified equivalent Auxenochlorella protothecoides) belongs to the order Chlorellales, class Trebouxiophyceae, phylum Chlorophyta. Some species of Chlorella are naturally heterotrophic. This trait is critical to the Algalin production platform: unlike conventional Chlorella vulgaris or spirulina cultivation, which rely on sunlight, C. protothecoides can be efficiently grown in closed industrial fermenters on sugar-based media, yielding large, consistent, and contamination-controlled biomass.

The cell walls are hemicellulosic, rigid, and account for approximately 10% of the algal dry weight. Chlorella's hard cell wall is indigestible by humans and must be broken down either by mechanical or enzymatic degradation before consumption. The milling step in the Algalin manufacturing process serves this function: once the cell wall is broken, Chlorella is typically consumed as a supplement in tablet, capsule, liquid, or powder form.

3. Traditional and Historical Use

The Algalin product line itself is a modern ingredient, first commercialized in the early 2010s. However, its biological source — Chlorella spp. — has a long history of human consumption that informs the ingredient's safety profile and regulatory acceptance.

Microalgae, such as Chlorella spp., have been an accepted part of the human diet for hundreds of years, especially among the populations of Asia and sub-Saharan Africa. Currently, wild stocks of various microalgae are harvested as a food source not only in Asia (e.g., China, Japan, Burma, Thailand, India, Mongolia, and Siberia), but also in Central and South America (e.g., Mexico, Bolivia, Ecuador, and Peru), in Pacific island nations such as Fiji, and in the US (Hawaii).

Nostoc sp. was used in China for food over 2,000 years ago, and later Chlorella sp. and Spirulina sp. were consumed as healthy foods in Japan, Taiwan, and Mexico. Although microalgae, such as Chlorella spp., are of current interest as a source of sustainable nutrition, they have been consumed in the traditional diets of Asia and sub-Saharan Africa for generations.

Chlorella was introduced as a health food in the USA in 1977 when novel technology processes were developed which made it more digestible, and it has been the largest selling health food supplement in Japan for a number of years.

Chlorella biomass has been used as a feed additive in the United States, Japan, and Israel for more than 30 years. In the United States, Chlorella has been classified as safe for consumption (GRAS) by the Food and Drug Administration. In the European Union, Chlorella has been commercialized and is the most commonly consumed microalgae, and can be sold directly to consumers; moreover, its entire biomass can be used as food.

Traditional preparations have ranged from whole dried powder taken in tablet or capsule form to incorporation into soups, noodles, and beverages. Japanese researchers have developed several trial food products (powdered green tea, soups, noodles, bread and rolls, cookies, ice cream, and soy sauce) from Chlorella ellipsoidea. The modern Algalin product innovations — flour and protein concentrates suitable for mainstream food formulation — build directly on this heritage.

4. Key Constituents and Active Compounds

4.1 Macronutrient Composition

The composition of Algalin products differs markedly by product type due to the different fermentation conditions used to favor either protein or lipid accumulation:

Whole Algalin Protein (WAP): On a dry weight basis, the high-protein C. protothecoides test material was composed of approximately 48% protein, 14% lipid, 25% carbohydrate, 5% moisture, and 8% ash. The Health Canada novel food decision characterizes the commercial WAP product as a high protein (≥ 60% protein) algal powder.
Whole Algalin Flour (WAF): A high lipid (40–70% fat) algal flour. The lipid fraction is composed primarily of monounsaturated fatty acids. The oil fraction of the Chlorella biomass, which is composed essentially of monounsaturated oils, thus provides nutritional and health advantages compared with saturated, hydrogenated and polyunsaturated oils often found in conventional food products.

For reference, the broader Chlorella genus is generally documented as containing 51–58% protein, 14–22% lipid, 12–17% carbohydrates, 4–5% nucleic acids, and 0.4% fiber.

4.2 Amino Acid Profile

Chlorella products contain all essential amino acids for humans (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine) in substantial concentrations. According to the essential amino acid index (EAAI) used to evaluate protein quality for human nutrition, the quality of C. pyrenoidosa (EAAI, 1.35) and a commercially available Chlorella product (EAAI, 0.92) are higher than that of soybean protein (EAAI, 0.66). These results indicate that proteins in Chlorella products are of high or good quality.

Notably, Chlorella products contain a considerable amount of arginine (approximately 3,200 mg/100 g dry weight), which serves as a substrate for the production of NO, a potent intracellular signaling molecule that influences every mammalian system.

4.3 Key Bioactive Compounds

Beyond its macronutrient profile, Chlorella protothecoides and related species are documented sources of several bioactive phytochemicals:

β-1,3-Glucan: The most important substance in Chlorella is β-1,3-glucan, which is an active immunostimulator, a free radical scavenger, and a reducer of blood lipids.
Chlorophyll: Chlorella is one of the highest known natural sources of chlorophyll per gram of dry biomass. Chlorophyll is structurally similar to hemoglobin and has been studied for its role in antioxidant and detoxifying effects.
Carotenoids and Pigments: Chlorella is a potential source of a wide spectrum of nutrients, including chlorophyll, carotenoids, minerals, vitamins, and long-chain polyunsaturated fatty acids.
Polysaccharides and Phenolics: Chlorella sp. accumulates biologically active compounds from secondary metabolism such as pigments and phenolic compounds. Several studies have reported that Chlorella bioactive compounds have potential therapeutic activities, such as antioxidant, antimicrobial, anti-inflammatory, anti-cancer, and anti-hyperglycemia activities.
Omega-3 Fatty Acids: Omega-3 fatty acids and carotenoids have received considerable interest due to their roles in the prevention of chronic diseases and maintaining good health. Many investigators have demonstrated the importance of omega-3 fatty acids for reduction in serum triglyceride concentration.

4.4 Digestibility Considerations

When cell walls are mechanically or enzymatically broken down through methods like bead milling or enzymatic hydrolysis, digestibility significantly improves, as shown by in vitro digestion. For example, digestibility in Nannochloropsis spp. increased from 54 to 79% and from 62 to 78%, as well as in Chlorella and A. platensis, it increased from 35 and 50% to almost 70 and 97%, respectively. The milling process integral to WAP and WAF manufacturing is specifically designed to disrupt the cell wall and maximize nutrient bioavailability.

5. Mechanisms of Action

Multiple mechanisms have been proposed to account for the documented biological activities of Algalin/Chlorella-derived preparations:

Immune modulation via β-glucan: β-1,3-glucan, a primary bioactive in Chlorella biomass, acts as a pattern recognition molecule interacting with receptors on macrophages and natural killer cells, stimulating innate immune pathways. Chlorella-derived supplements are widely used and believed to enhance immune function. A previous study has investigated serum antibody titers against influenza and shown the immunoenhancing effects of chlorella ingestion in middle-aged healthy adults. Furthermore, supplementation with chlorella has been reported to increase the concentration of secretory immunoglobulin A (SIgA) in breast milk.
Gut microbiota modulation: Microalgae have strong potential for use as prebiotics because they are a rich source of proteins, fatty acids, fiber, and minerals for nutritional supplementation in humans. Chlorella contains dietary fiber and specific polysaccharides that act as prebiotics, feeding beneficial bacteria in the colon. C. vulgaris supplementation has been shown in some studies to modulate gut microbiota composition and increase short-chain fatty acid (SCFA) production. SCFAs, particularly butyrate and propionate, support colonocyte health, reduce intestinal inflammation, and help regulate colonic regulatory T cells.
Lipid-lowering mechanisms: β-1,3-glucan is a documented reducer of blood lipids. The fiber content may additionally reduce intestinal cholesterol absorption. Arginine content may support nitric oxide production, which influences vascular tone.
Heavy metal binding: The microalgal market is filled with Chlorella in powder and tablet due to its ability to bind heavy metals like mercury, which are considered toxins and remove them out of the body. The fibrous outer cell wall and chlorophyll molecules are proposed to chelate metals within the gastrointestinal lumen, reducing systemic absorption.
Antioxidant activity: Phenolic compounds, carotenoids, chlorophyll, and vitamin C in Chlorella preparations contribute to free radical scavenging activity.

6. Scientific Evidence by Health Area

6.1 Cardiovascular Risk Factors (Lipids and Blood Pressure)

This is the most extensively studied area of Chlorella/algae supplementation in humans, and the evidence base most directly relevant to the nutritional profile of Algalin products.

Lipid profile: A meta-analysis on 19 RCTs with 797 subjects indicated that Chlorella administration significantly decreased the levels of total cholesterol (TC; −9.09 mg/dl, 95% CI: −12.91 to −5.26, P < 0.001), low-density lipoprotein cholesterol (LDL-C; −8.32 mg/dl, 95% CI: −12.22 to −4.42, P < 0.001), systolic blood pressure (SBP; −4.51 mmHg, 95% CI: −6.53 to −2.48, P < 0.001), and diastolic blood pressure (DBP; −1.64 mmHg, 95% CI: −3.28 to −0.01, P = 0.049).

A larger 2024 systematic review and meta-analysis of the broader algae category (including Chlorella) confirmed and extended these findings: a total of 77 RCTs with 3,686 participants were included. Algae supplementation significantly reduced triglycerides (WMD: −7.99 mg/dL), total cholesterol (WMD: −11.01 mg/dL), and LDL (WMD: −10.17 mg/dL), while increasing HDL (WMD: 1.66 mg/dL). No significant changes were observed in the LDL/HDL ratio and systolic blood pressure, but diastolic blood pressure significantly decreased (WMD: −1.71 mmHg).

Importantly, not all reviews show uniform results. The effect of Chlorella supplementation on cardiovascular risk factors is considered in some human randomized clinical trials; however, the results are not fully conclusive. Some studies reported that administration of Chlorella reduced the levels of serum lipids, fasting blood glucose, or blood pressure; however, other studies found no significant changes. The contradictory results might be due to differences in study design and/or characteristics of subjects (age, sex, health status).

A dose-response analysis for Chlorella vulgaris specifically found that supplementation had a beneficial effect on TC and LDL-C levels. The reducing effect on LDL-C levels was seen at the dosages between zero and 1,500 mg/d, whereas at higher amounts this effect was not significant.

Evidence strength: Moderate, based on multiple RCTs and meta-analyses. However, effects are modest in absolute terms, heterogeneity between studies is notable, and most trials examined Chlorella vulgaris or general algae — not the specific C. protothecoides strain used in Algalin products. Extrapolation to WAP/WAF requires caution.

6.2 Blood Glucose and Insulin Sensitivity

A systematic review and meta-analysis demonstrates that chlorella supplementation improves blood pressure, anthropometric measures, insulin sensitivity, inflammatory markers, and dyslipidemia, which may help lower CVD risk in adults. However, more studies are needed to confirm these facts.

In the meta-analysis of 19 RCTs described above, fasting blood glucose was also significantly reduced (FBG; −4.23 mg/dl, 95% CI: −8.29 to −0.17, P = 0.041), whereas changes in triglycerides, HDL-C, and BMI were not statistically significant.

Evidence strength: Preliminary to moderate. Statistically significant reductions in fasting glucose have been observed in meta-analyses, but effect sizes are small and clinical meaningfulness in non-diabetic populations is unclear. No dedicated RCTs using Algalin-specific products (WAP or WAF) on glycemic endpoints have been identified in the peer-reviewed literature.

6.3 Immune Function

No studies regarding the effects of chlorella supplementation on salivary or intestinal-fluid SIgA have been reported prior to the referenced study. SIgA plays a crucial role in mucosal immune function and is the first line of defense for the human body against pathogenic microbial invasion. A human randomized crossover trial examined this: participants took 30 placebo or 30 chlorella (SunChlorella A) tablets per day for 4 weeks. The study demonstrated that chlorella supplementation increased salivary SIgA secretion. A previous study had investigated serum antibody titers against influenza and shown the immunoenhancing effects of chlorella ingestion in middle-aged healthy adults.

Additionally, a cytokine study using Chlorella at 5 g/day demonstrated immune effects: after eight weeks of supplementation, serum interferon-γ and interleukin-1β levels were significantly elevated and interleukin-12 tended to increase in the Chlorella group.

Evidence strength: Preliminary. Results from individual trials are interesting, but the number of adequately powered, placebo-controlled human trials remains limited. Findings have not yet been replicated at scale. The specific Algalin strain (C. protothecoides) has not been independently tested for immune endpoints in humans.

6.4 Gut Microbiota and Prebiotic Effects

To investigate the effects of three edible microalgae including Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp. on gut microbiota, simulated digestion and colonic fermentation were examined. Following in vitro digestion, the microalgae displayed different levels of bioaccessibility, and the nutrient analysis revealed that unabsorbed nutrients during the digestion process could be used for colonic fermentation. This is notable because it is one of the few studies examining C. protothecoides — the specific strain used in Algalin — in a gut fermentation context.

The concept of algal prebiotics and their role in modulating gut microbiota has been a chief contributor to the growing nutraceutical interest in algae.

Evidence strength: Very preliminary. Existing data for C. protothecoides specifically is largely in vitro. Human clinical trials examining the prebiotic effects of Algalin-branded products have not been identified in the available literature.

6.5 Heavy Metal Reduction

Animal data supports a plausible heavy metal binding mechanism. Preliminary human data suggests a potential role in reducing heavy metal burden. "Clinically proven detox" is not supported by the current evidence base.

Limited human evidence supports dramatic detox claims. While laboratory studies show chlorella can bind to cadmium, lead, and mercury, controlled human trials are scarce.

Evidence strength: Weak to preliminary for human application. Animal and in vitro evidence is more substantial, and the mechanistic basis (cell wall fiber chelation) is plausible, but rigorous human RCTs specifically using Algalin-derived products for heavy metal endpoints have not been identified.

6.6 As a Protein and Nutritional Source

Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. The specific commercial purpose of Algalin WAP was to provide a novel, complete, and sustainable protein source for use in food and nutraceutical products.

AlgaVia whole algal protein — which is 65% protein — has a nutty taste similar to crushed pistachios and has attracted interest from companies making beverages, powdered beverages, sauces, and sports nutrition products.

A trial in which participants ingested 15 g of Chlorella daily demonstrated that this microalga is a viable source of vitamin D2 and may exert beneficial effects on blood cholesterol levels.

Evidence strength: Moderate for nutritional value as a complete protein; the amino acid profile is well-characterized and compares favorably to plant protein benchmarks. The specific WAP product has been assessed under Health Canada's Novel Food program and granted regulatory acceptance for use as an alternative protein source in unstandardized foods.

7. Dosage Forms and Dosages Reported in the Literature

The following dosages are reported solely as documented in the cited sources and do not constitute recommendations:

Tablet/capsule supplementation (immune and clinical studies): Participants in a randomized crossover study took 30 chlorella tablets per day for 4 weeks; each chlorella tablet was 200 mg, yielding approximately 6 g of dried chlorella powder daily.
Hypertension pilot study: The pilot study examined daily dietary supplementation with 10 g Chlorella tablets and 100 ml Chlorella extract for 2 months.
Cholesterol studies (RCT): A double-blind, randomized, placebo-controlled study treated 63 mildly hypercholesterolemic subjects with either C. vulgaris (5 g/day) or placebo for four weeks.
High-dose bioavailability study: The highest administration of algal biomass is reported in a 4-week human trial examining the impact of administering 48 g of brown seaweeds (wakame) daily in the form of tablets, with no reported adverse effects.
Preclinical safety (rodent NOAEL): The dietary NOAEL for WAP in rats after a 90-day repeated-dose study was 4,805 (male) and 5,518 (female) mg/kg body weight/day.
LDL-C dose response: The reducing effect of Chlorella vulgaris supplementation on LDL-C levels was seen at dosages between zero and 1,500 mg/d.
Whole Algal Flour food application: Solazyme Inc. developed Whole Algal Flour for use as a partial replacement for cream, milk, eggs/egg yolk, and butter/shortening in a variety of baked goods, beverages, dairy and egg products, sauces, gravies, margarines, salad dressings, and soups. In this context, the ingredient is consumed as a food ingredient rather than in measured supplement doses.

8. Regulatory Status and Safety Evaluation

8.1 GRAS and Novel Food Designations

Food applications for Chlorella in the US are beginning to increase; a Generally Recognized as Safe (GRAS) Notification (GRN) for the oil extracted from C. protothecoides was accepted by the US Food and Drug Administration.

In the United States, Chlorella has been classified as safe for consumption (GRAS) by the Food and Drug Administration. Health Canada assessed both the Whole Algalin Flour and the Whole Algalin Protein products under its Novel Food Regulations and authorized both for sale. The Whole Algal Protein submission followed an earlier assessment authorizing the Whole Algalin Flour (WAF) product. In the WAF submission, Chlorella protothecoides strain S106 was grown under conditions that promote the synthesis of oils.

8.2 Toxicological Studies (WAP-Specific)

The dietary safety of Whole Algalin Protein (WAP) produced from Chlorella protothecoides (Solazyme Roquette Nutritionals) was evaluated via a 13-week feeding trial in rodents in addition to assays evaluating mutagenic, clastogenic, and food allergy potential.

Key results from this evaluation:

Subchronic rodent feeding: In the subchronic study, rats consumed feed containing 0, 25,000, 50,000, or 100,000 ppm WAP for 92–93 days. No treatment-related mortalities or effects in general condition, body weight, food consumption, ophthalmology, urinalysis, hematology, clinical chemistry, gross pathology, organ weights, or histopathology occurred. Several endpoints exhibited statistically significant effects, but none was dose-related.
Mutagenicity: WAP (≤5,000 μg/plate) was not mutagenic in Salmonella typhimurium or Escherichia coli tester strains.
Clastogenicity: WAP was not clastogenic in mouse bone marrow (chromosome aberration assay) after a single 2,000 mg/kg body weight oral dose.
Allergenicity: WAP (dry undiluted powder) was not allergenic in a two-phase, five-week long human repeat-insult dermal patch test. Additionally, a dried, milled protein preparation, Whole Algalin Protein, from Chlorella protothecoides produced by Solazyme was demonstrated to be unlikely to cause food allergies in nutritional studies with rats.
NOAEL: The dietary NOAEL for WAP in rats after a 90-day repeated-dose study was 4,805 (male) and 5,518 (female) mg/kg bw/day.

8.3 Toxicological Studies (WAF-Specific)

The purpose of the WAF study was to demonstrate the dietary safety of a high lipid Whole Algalin Flour produced from Chlorella protothecoides (Solazyme) by reporting the findings of a 13-week feeding trial in rodents, in addition to the results of assays evaluating genotoxic and clastogenic potential. Protein and lipid contents are known to vary widely with species, stage of cell growth, and environmental condition.

9. Safety Considerations and Potential Interactions

9.1 Contamination Risk

A clinically important consideration for any microalgal supplement is the potential for environmental contamination. Chlorella itself can contain heavy metals if grown in contaminated water, making contamination testing essential. The closed-vessel fermentation system used in the production of Algalin products — as opposed to open-pond cultivation — substantially mitigates this risk by maintaining sterile, monitored growth conditions.

9.2 Vitamin K and Anticoagulant Interactions

Chlorella preparations are known to contain appreciable quantities of vitamin K, predominantly in the form of phylloquinone (vitamin K1). Individuals taking warfarin (Coumadin) or other anticoagulant medications should be aware that consistent intake of vitamin K–rich foods or supplements can influence anticoagulant effect. This is a general, pharmacokinetically established interaction for vitamin K–containing foods; its specific magnitude with Algalin products has not been quantified in clinical trials.

9.3 Nucleic Acid Content

Chlorella sp. is documented to contain 4–5% nucleic acids. High nucleic acid intake can increase uric acid production and is of potential concern in individuals with gout or hyperuricemia; this is a known consideration for high-microalgae diets generally.

9.4 Digestive Tolerance

Ongoing research in the food supplement sector provides insightful information regarding algae as a new-generation nutritional supplement, also referred to as a superfood. Digestive side effects with algae supplements at higher doses — including bloating and loose stools — have been noted in the broader Chlorella literature, related to the high fiber and intact cell wall content present in some preparations. The milling process used in Algalin manufacture reduces cell wall intactness and may improve tolerability relative to unmilled preparations.

9.5 Photosensitivity

High chlorophyll content in Chlorella preparations has been associated with increased photosensitivity at very high doses in some individuals. This is proposed to be related to pheophorbide A, a chlorophyll metabolite, and is a documented adverse finding specific to chlorophyll-rich microalgal preparations.

9.6 Allergenicity Profile

As noted in the safety evaluation, WAP was not allergenic in a formal human repeat-insult dermal patch test. The ingredient is described as non-allergenic and gluten-free. The chlorella microalgae strain used to make the AlgaVia flours and proteins is not genetically engineered.

10. Body Systems and Health Areas Associated with Algalin

Cardiovascular system: Lipid profile improvement (TC, LDL-C reduction; HDL-C increase); blood pressure reduction, particularly diastolic; based on the most robust human clinical evidence available.
Metabolic system: Fasting blood glucose reduction; improvements in insulin sensitivity (HOMA-IR); body weight and BMI in some trials.
Immune system: SIgA elevation; cytokine modulation (interferon-γ, interleukins); NK cell activity.
Gastrointestinal system: Prebiotic fiber effects; SCFA production; gut microbiota modulation including propionate-producing bacteria.
Hepatic/detoxification system: Preliminary evidence for support of heavy metal elimination via fiber-mediated chelation in the gastrointestinal lumen.
Musculoskeletal/nutritional: As a complete protein source providing all essential amino acids; applicable to sports nutrition and food protein replacement markets.

References

Health Conditions

Health conditions that Algalin may help support.

No conditions available.

Body Systems

Body systems that Algalin may help support.

No body systems available.