Last Updated: 19 September 2022
Figure 1. Microscope image of Spirulina.
Spirulina is a type of cyanobacteria (i.e. blue-green algae) that can be consumed by animals including humans. The three species of Spirulina are Arthrospira platensis, Arthrospira fusiformis, and Arthrospira maxima. Spirulina is characterized by their cylindrical, multicellular trichomes in an open left-handed helix appearance. They occur naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. They are autotrophic (i.e. able to make their own food from minerals) and do not need a living energy or organic carbon source to grow.
Traditionally, Spirulina was used as a food source for the Aztecs and other Mesoamericans. Today, Spirulina is considered a superfood due to its high nutritional content, especially protein, Vitamins B1 and B2, and Iron. Per 100g of Spirulina provides:
Taken as a dietary supplement, Spirulina is mainly promoted for its high nutritional content, many of which are essential and critical to maintain good health and overall wellbeing. In addition, Spirulina is commonly promoted as a powerful antioxidant and anti-inflammatory agent (due to the plant protein phycocyanin which gives Spirulina its blue-green colour), to lower LDL and Triglyceride levels and raise HDL levels, to prevent LDL from oxidation, to reduce blood pressure, to relieve symptoms of allergic rhinitis, to help with anaemia, and to improve muscle strength or endurance.
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* Please be advised: always seek medical consultation if you require medical help or attention. The contents of this Codex are for educational purposes and are not intended to offer personal medical advice.
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