Chlorella decreases absorption of dietary fats

You may have heard that chlorella is a nutritionally powerful superfood, but did  you know that research shows it can also reduce the absorption of fat in the  gut, thereby possibly decreasing the risk of heart disease?

Chlorella, a  food derived from single-celled algae and long used for nutritional and  medicinal purposes in many Asian countries, has been shown to have many health  benefits. It contains 60 percent protein, of the same quality as that found in  eggs, and is also high in fiber, lipid soluble vitamins, essential minerals and  choline.

For decades, researchers have suspected that chlorella might  reduce the risk of heart disease. A study in 1975, for example, showed that high  cholesterol patients who ate more chlorella had lower cholesterol levels than  their counterparts who ate less chlorella. In 1987, researchers found that  Chlorella vulgaris (one variety) helped fight abnormal blood fat levels  and the thickening of artery walls. Another variety, Chlorella  pyrenoidosa, has been found to decrease the total cholesterol/HDL ratio in  hamsters, implying improved heart health. Chlorella has also been shown to  change the fat content in the blood and livers of rats.

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