One day in 1890, after arduous exploration, Dutch biologist M.W. Beijernick discovered under the microscope Chlorella, a plant that has existed on earth for 3 billion years. Chlorella is composed of the Greek Chloros (meaning "green") and the Latin elle (meaning "small"). It is a tiny green algae plant, spherical or oval in shape, slightly smaller than the red blood cells in the human body, invisible to the naked eye, it can only be observed with the help of a 600x microscope.
Botanists tell us that there are many kinds of green algae, and the most suitable for human body is Chlorella. According to the classification of botany, it belongs to Chlorella, Chlorococcus, Protococcaceae, and Chlorella. The genus Chlorella (also known as Chlorella), so the commonly referred to as [Chlorella] is the name of [genus], and Chlorella pyrenoidosa is the name of [species].
Since green algae appeared in the eyes of scientists more than 100 years ago, chlorella has always been valued by scientists and has been cultivated and studied as a natural green health food. At the beginning of the 19th century, the German government used chlorella as food for the first time and achieved good results. Until the middle of the 20th century, Japanese scientists began to put it into commercial large-scale cultivation. Its dry powder is widely used in medicine, health care, food additives, etc.