Spirulina

Spirulina refers to a genus of cyanobacteria, which were formerly defined as "blue-green algae" and were also systematically listed under the plant group "algae". Numerous spirulina species are distinguished (e.g. Spirulina platensis, Spirulina fusiformis, Spirulina maxima). These cyanobacteria are photosynthetically active via their chlorophyll content.

Spirulina colonizes all shallow, subtropical to tropical waters with high salinity worldwide (especially in Central America, Southeast Asia, Australia and Africa). Spirulina is commercially available as a dietary supplement under the name "microalgae". Spirulina biomass is produced in aquacultures at a water temperature of up to 37 degrees Celsius. The dried biomass is usually pressed into tablets or enclosed in capsules or pulverized for distribution.
Spirulina is available in Germany (as is the freshwater alga Chlorella) in powder or tablet form as a dietary supplement and is incorporated into (organic) foods as a nutrient-rich ingredient (pasta, fruit bars, powdered beverages, etc.).

Cosmetics: Spirulina is used in cosmetic formulations, including foot care products to combat nail fungus (Spirularin® Spray).

Dry preparations contain on average: 59,78 % proteins, 20,2 % carbohydrates, 4,06 % fats, 5,47 % minerals. The proteins contain all essential amino acids (Lupatini AL et al. 2017). Beta-carotene, B and E vitamins are also included.

Spirulina was named "Best Food of the Future" by the WHO in 1974. Spirulina's medicinal properties are poorly or moderately well documented, including its antioxidant, immunomodulatory, anticarcinogenic (Liu Q et al. 2016), anti-allergic (Spirulina inhibits the release of histamine from mast cells) and cholesterol-lowering properties (Serban MC et al. 2016).

1. Liu Q et al (2016) Medical Application of Spirulina platensis Derived C-Phycocyanin. Evid Based Complement Alternat Med 2016:7803846.https://www.ncbi.nlm.nih.gov/pubmed/27293463
2. Lupatini ALet al. (2017) Protein and carbohydrate extraction from S. platensis biomass by ultrasound and mechanical agitation.Food Res Int 99:1028-1035. https://www.ncbi.nlm.nih.gov/pubmed/28865613
3. Serban MC et al (2016) A systematic review and meta-analysis of the impact of Spirulina supplementation on plasma lipid concentrations. Clin Nutr 35:842-851. https://www.ncbi.nlm.nih.gov/pubmed/27507218
4. Wu Q et al(2016)The antioxidant,immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch Toxicol 90:1817-1840.