What Is Algomed?
Algomed are pioneers in microalgae cultivation. They’ve been growing algae such as Chlorella in the Altmark region since the year 2000. Thanks to their unique and patented cultivation method in a system of 500 kilometers of glass tubing, they can make sure that the algae gets the optimum amount of sunlight. Potential external contaminants can’t get into contact with the algae culture. They only use the purest raw materials for the cultivation, such as the water from their own artesian well.
The entire cultivation – from the starter culture to the finished product – is checked by their in-house laboratory and certified to international standards In addition the products are regularly analyzed by external laboratories. This combination of clean cultivation, their huge amount of experience, new insights from our own research projects, and the permanent checks and controls all make sure that they offer products at an exceptional level of quality. Only highest quality Chlorella guarantees that it can be used safely and successfully.
Chlorella is a microscopic green algae, not much larger than a red blood cell. The name of this single-celled water plant comes from the Greek chloros = green or yellow-green and –ella = small. The microalgae is spherical in shape and appears worldwide.
Chlorella is one of the most thoroughly studied plants there are. This success is primarily due to its nutritional physiological properties. In “PubMed” alone – one of the biggest online archives for scientific publications
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Chlorella vulgaris & Chlorella pyrenoidosa
The above-mentioned ‘species’ are currently the types of Chlorella most frequently found in shops. However, it has been known since 1992 (E. Kessler and V.A.R. Huss) that there is no separate species “Chlorella pyrenoidosa”. This has been confirmed in various subsequent studies. This is in fact more due to an outdated concept of a “species” that was used for various different species and strains of algae groups. The underlying species when documents mention “C. pyrenoidosa” will for example be Chlorella vulgaris, Chlorella sorokiniana and Chlorella fusca.
Broken cell walls / micronization
The question frequently arises of whether the Chlorella cell walls have to be broken up in some way (in a ball mill, with ultrasound, etc.) in order to improve their digestibility or other properties.
The cell walls of our Chlorella are not broken up and indeed don’t have to be: Various investigations into this have shown: The digestibility of Chlorella is not significantly increased by breaking up its cell walls. Factors such as the drying process or the species (strain) of Chlorella used, have a greater impact. This is summarized as follows in a publication by T. Kanno (2005), stating that “The original characteristics and the physiological effects of Chlorella are not changed by breaking up the cell wall” and “It is more to be feared that the process of breaking up the cell wall may degrade proteins, destroy vitamins, and fatty acids, thereby resulting in oxidation effects.”
Chlorella & vitamin B12
The topic of the bioavailability of vitamin B12 from algae is a point of controversy. And in fact there are indeed major differences between algae with regard to the presence of various cobalamins and their bioavailability. Using the LC-MS/MS method lets us detect only the bioavailable forms in our product. Our Chlorella contains 100 μg of total vitamin B12 per 100 g of product, i.e. the recommended daily dose of 3 g of Chlorella represents 120 % of the daily requirement