You may be interested in reading it:
http://www.acai-berry.tv/juice_comp.html

Mark

That is a great question about blue-green algae. I had to do some research on this to get a handle on it. I found that certain forms of blue-green algae (cyanobacteria) are sold as food. Most commonly, Aphanizomenon flos-aquae (AFA) and Arthrospira platensis (Spirulina). Some people suggest that they could become a significant part of human food supplies and for that reason they are tagged as a superfood.

Both forms are consumed as a dietary supplement in capsule or powder form. They contain high amounts of protein and other vitamins and minerals.

Here is a FAQ on AFA: http://www.bluegreenfoods.com/AFA_FAQ.htm

Here is some information on Spirulina: http://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)

Omega-3 fatty acids
Toasted soybeans
Toasted soybeans

Omega-3 fatty acids, for example, alpha-linolenic acid C18-3, all cis, 9,12,15 octadecatrienoic acid (where the omega-3 refers to carbon number 3 counting from the hydrocarbon tail whereas C-15 refers to carbon number 15 counting from the carboxyl acid head) are special fat components that benefit many body functions. However, the effects which are beneficial to health are associated mainly with the longer-chain, more unsaturated fatty acids eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA) found in fish oil and oily fish. For instance, EPA and DHA, inhibit blood clotting, while there is no evidence that alpha-linolenic acid (aLNA) can do this. Soybean oil is one of the few common vegetable oils that contains a significant amount of aLNA; others include canola, walnut, and flax. However, soybean oil does not contain EPA or DHA. Soybean oil does contain significantly greater amount of omega-6 fatty acids in the oil: 100g of soybean oil contains 7g of omega-3 fatty acids to 51g of omega-6: a ratio of 1:7. Flaxseed, in comparison, has an omega-3:omega-6 ratio of 3:1.

[edit] Isoflavones

Main article: Isoflavone

Soybeans also contain the isoflavones genistein and daidzein, types of phytoestrogen, that are considered by some nutritionists and physicians to be useful in the prevention of cancer and by others to be carcinogenic[citation needed] and endocrine disruptive[citation needed]. Soy’s content of isoflavones are as much as 3 mg/g dry weight.[citation needed] Isoflavones are polyphenol compounds, produced primarily by beans and other legumes, including peanuts and chickpeas. Isoflavones are closely related to the antioxidant flavonoids found in other plants, vegetables and flowers. Isoflavones such as genistein and daidzein are found in only some plant families, because most plants do not have an enzyme, chalcone isomerase which converts a flavone precursor into an isoflavone.

Thanks,
Amy