from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various unicellular green algae of the genus Chlorella, easily cultured and often used in studies of photosynthesis and other experiments.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any single-celled green alga, of the genus Chlorella, found especially in stagnant water; now produced commercially as a food supplement.
from The Century Dictionary and Cyclopedia
- n. A genus of unicellular grass-green algæ occurring in symbiotic relationship with Hydra, Paramœcium, Ophrydium, and similar forms; the ‘yellow cell’ of Radiolaria.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any alga of the genus Chlorella
In addition, one should take chlorella, which is a single-celled algae that is loaded with easily assimilable vitamins, minerals, and antioxidants.
Other invaluable fortifying foods are algae of all kinds (such as chlorella and spirulina), lecithin, brewers yeast, and fresh bakers yeast.
The writer mentioned some tiny one-celled water plants called chlorella - "
Quercetin, a potent antioxidant, promotes the action of bone-building cells and is found in green tea, red wine and microalgae such as chlorella, blue-green algae and spirulina.
Spirulina and chlorella were also used heavily by the Russians after the Chernobyl nuclear plant disaster.
Microalgaes from the ocean and uncontaminated lakes, including blue-green algae, spirulina, chlorella, seaweed, and kelp are easy-to-digest, high protein and high-energy supplements-and contain over a hundred trace minerals!
Its a blend of barley and wheat grasses, chlorella, brown rice, and kelp.
Note that we can meet all of our dietary needs by growing a variety of algae such as blue-green algae including spirulina, and chlorella.
These are nutrient-dense powders made from plant—primarily seaweed—compounds such as chlorella, spirulina, blue-green algae, and wheat grass, and mixed with other whole food ingredients.
It is found in spirulina, chlorella, barley grass, and in leafy greens.
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