Spirulina is a type of blue-green algae that is often promoted as a superfood due to its high protein and nutrient content. It is available in various forms, including capsules, tablets, and powder, and can be found at health food stores, online retailers, and through some health care practitioners.
When purchasing spirulina, it’s important to consider the source and quality of the product. Some spirulina products are grown in controlled environments, such as tanks or ponds, while others are grown in natural bodies of water, such as lakes or oceans. The growing conditions and processing methods can affect the quality and safety of the spirulina.
One way to ensure the quality and safety of spirulina is to look for a certificate of analysis (COA). A COA is a document that provides information about the quality and purity of a product. It may include information about the ingredients, contaminants, and potency of the product.
When looking for a COA, it’s important to ensure that it is from a reputable source and is specific to the batch of spirulina you are purchasing. Some companies may provide a COA on their website or upon request.
It’s also important to be aware of potential contaminants in spirulina. Some spirulina products have been found to contain heavy metals, such as lead and mercury, or harmful microorganisms, such as cyanobacteria. To reduce the risk of contamination, it’s important to choose a reputable brand and source of spirulina.
It’s always best to speak with a healthcare provider before starting any new supplement regimen. They can help you determine the best course of action to manage your health and determine if spirulina is a safe and appropriate option for you.
Spirulina is a type of blue-green algae that is rich in nutrients and has been traditionally used as a dietary supplement. It is high in protein, vitamins, and minerals, and is also a good source of antioxidants. Some studies have suggested that spirulina may have potential health benefits for the eyes, although more research is needed to confirm these effects.
One possible benefit of spirulina for the eyes is its ability to act as an antioxidant. Antioxidants are substances that can protect cells from damage caused by harmful molecules called free radicals. Free radicals can damage cells and contribute to the development of conditions such as age-related macular degeneration (AMD), a leading cause of vision loss in older adults. By neutralizing free radicals, antioxidants may help to protect the eyes from damage and preserve vision.
Another potential benefit of spirulina for the eyes is its high content of carotenoids, which are pigments found in plants that have been shown to have antioxidant properties. Some studies have suggested that carotenoids may help to protect against AMD and other age-related eye diseases.
It is important to note that while spirulina may have potential benefits for the eyes, more research is needed to confirm these effects and to determine the appropriate dosage and duration of use. It is always a good idea to speak with a healthcare provider before starting any new supplement, as some supplements may interact with medications or have other potential side effects.
GLA (gamma-linolenic acid) is a fatty acid that is found in certain plant oils such as evening primrose and borage, and it has been shown to have anti-inflammatory properties and may be helpful in managing conditions such as eczema and rheumatoid arthritis. It may also be helpful in reducing the risk of heart disease and improving brain function.
Spirulina is a type of blue-green algae that is packed with nutrients, including protein, vitamins, and minerals. It is also a rich source of antioxidants, which can help to protect your cells from damage caused by free radicals. Some studies have even shown that spirulina may have anti-inflammatory properties, making it a potential option for those with conditions such as arthritis.
In addition to its nutrient content and potential health benefits, spirulina is also known for its high GLA content. In fact, spirulina is one of the highest natural sources of GLA, making it an excellent choice for those looking to increase their intake of this important fatty acid.
The GLA found in spirulina is thought to be particularly beneficial due to its unique structure. Unlike other fatty acids, GLA is a precursor to prostaglandins, which are hormone-like substances that play a role in many important bodily functions. By consuming GLA, the body is able to synthesize prostaglandins, which can help to regulate inflammation, blood pressure, and immune function.
Overall, the combination of GLA and the other nutrients in spirulina makes it a potent superfood with a wide range of potential health benefits. Whether you’re looking to improve your overall wellness or manage a specific health condition, incorporating spirulina into your diet may be worth considering.
Here are ten reasons why spirulina may be considered a superfood:
High in protein: Spirulina is a rich source of protein, making it a good option for vegetarians and vegans who may have difficulty getting enough protein from other sources.
Packed with nutrients: In addition to protein, spirulina is also a good source of vitamins and minerals, including vitamins A, B, and K, as well as iron and calcium.
Antioxidant-rich: Spirulina is a rich source of antioxidants, which can help to protect cells from damage caused by free radicals.
May have anti-inflammatory properties: Some studies have shown that spirulina may have anti-inflammatory properties, making it a potential option for those with conditions such as arthritis.
May help to lower cholesterol: Some studies have shown that spirulina may help to lower cholesterol levels.
May improve blood sugar control: Spirulina may also be helpful in improving blood sugar control in people with diabetes. Learn more about spirulina and diabetes.
May have a positive effect on weight loss: Spirulina may help to reduce appetite and increase feelings of fullness, making it a potential option for those looking to lose weight.
Easy to incorporate into your diet: Spirulina is available in supplement form, as well as in a variety of foods such as smoothies and protein powders.
Sustainable source of nutrients: Spirulina is often grown using sustainable methods, making it a more eco-friendly option for obtaining nutrients.
Wide range of potential health benefits: In addition to the benefits listed above, spirulina has also been shown to have other potential health benefits, such as boosting the immune system and supporting eye health. Explore all spirulina health benefits.
Dive Deeper: Complete Research Guides
Ready to explore spirulina’s benefits in more detail? These in-depth guides cover the science:
Date: 20 August 2021- Revision No 01 CONFIDENTIAL & PROPRIETARY INFORMATION
Spirulina as a Source of Prebiotics
Objective – This project aims to evaluate the prebiotic properties of spirulina and the nutraceutical products made from it.
Introduction
Prebiotics are a group of nutrients that are metabolized and uptaken by beneficial microbes of the human gastrointestinal microbiome, promoting their growth and activity. The metabolites produced by these microbes are released into the bloodstream, affecting not only the digestive system but also distant organs around the body. Prebiotics are also a viable candidate for replacing antibiotics added to livestock feed, ensuring the health of livestock microbiota without the risk of generating antibiotic resistance in pathogenic bacteria. Scientists are attempting to produce prebiotics on an industrial scale, as they have production and storage advantages compared to probiotics (i.e. beneficial gut microbiota ingested as dietary supplements).1
The biomass of spirulina (Limnospira fusiformis), a cyanobacterium cultivated for its nutritional value, is a confirmed source of prebiotics. Nutrients in spirulina which promote the growth of beneficial gut microbes include polysaccharides, polyphenols, and polyunsaturated fatty acids.2 3 4 This investigation finds that spirulina is capable of improving and maintaining the health of the gut microbiome of various animals under modulated doses; however, further experimentation is needed to confirm the prebiotic properties of spirulina in humans. Moreover, the nutrient profile of spirulina is refined when fermented by various mixtures of probiotic species, revealing the potential for spirulina as an ingredient in synbiotic supplements (i.e. dietary supplements that synergistically combine probiotics and the prebiotics on which they feed).
Discussion
The Prebiotic Content of the Spirulina Phytocomplex
The spirulina phytocomplex contains various nutrients which stimulate the growth of gut microbes. Oligosaccharides and polysaccharides are complex carbohydrates, large molecules comprised of simple sugar monomers (i.e. “building blocks”). In the case of the spirulina phytocomplex, these monomers include glucose, fructose, glycerol, mannitol, sorbitol, rhamnose, mannose, xylose, galactose, arabinose, glucosamine, and rhamnosamine.5 6 7 Once ingested, the complex carbohydrates present in spirulina preferentially stimulate the growth of lactic acid bacteria, which are highly beneficial members of the gut microbiome, as will be discussed later in this investigation.6
Polyphenols are molecules formed from one or more aromatic rings with one or more hydroxyl (-OH) groups. Polyphenols present in the spirulina phytocomplex predominantly consist of gallic, chlorogenic, cinnamic, p-OH-benzoic, quimic, caffeic, vanillic, and ferulic acids.8 9 In addition to increasing the abundance of lactic acid bacteria, these polyphenols also increase immune tolerance to them by reducing serum concentrations of proinflammatory cytokines (i.e. intercellular messenger molecules which recruit proinflammatory immune cells).10
The spirulina phytocomplex also contains a diversity of polyunsaturated fatty acids, especially linoleic acid, γ-linolenic acid, and arachidonic acid.11 These fatty acids promote the growth of lactic acid bacteria, but only at low doses; high doses, while not lethal to gut bacteria, can hinder their normal cycle of growth and division. The polyunsaturated fatty acids in spirulina can also modify adhesion sites for gut microbes by changing the fatty acid composition of the cell membranes in gut epithelial cells (i.e. cells of the gut wall). These modifications depend on the type of polyunsaturated fatty acid: in fish, omega-3 fatty acids such as γ-linolenic acid encourage the establishment of lactic acid bacteria, while omega-6 fatty acids such as linoleic acid and arachidonic acid discourage the establishment of bacteria on the gut epithelium.12
Observed Prebiotic Properties of the Spirulina Phytocomplex
Experimental research has confirmed that the spirulina phytocomplex, when introduced whole into the gut of various animals (e.g. honey bees, quail, chickens, mice), increases the residential population of lactic acid bacteria.13 14 15 16 These bacteria secrete acidic byproducts which decrease gut pH and downregulate the gut population of acid-sensitive pathogenic bacteria (Proteus vulgaris, E. coli, etc.), a phenomenon known as the butyric effect.1 13 17 18 Lactic acid bacteria also increase the growth of other gut microbes through syntropic (nutrient-sharing) interactions.13 Spirulina also contains nutrients that inhibit the growth and spread of pathogenic bacteria (phycobiliproteins, C-phycocyanin) and viruses (calcium spirulan, cyanovirin-N), further contributing to eubiosis in the gut microbiota.19 Moreover, the gut microbiota metabolize seaweed biomass into bioactive derivatives which enter the brain via the bloodstream and modulate multiple neuronal functions. Clinical research trials are ongoing to verify whether spirulina in particular has neuroprotective and cognitive-enhancing functions.17
A recent study of the prebiotic properties of the spirulina phytocomplex in mice indicates that the abovementioned effects of spirulina consumption on the gut microbiota depend heavily on the dosage. According to this study, mice which consumed a low dose of spirulina (1.5 g/kg) showed a period of significantly decreased α-diversity (correlated with the number of microbe species) of the gut microbiome by day 14 of the treatment regimen, only to increase back to its initial α-diversity by day
21. Mice fed a high dose of spirulina (3.0 g/kg) only exhibited a steady increase in α– diversity over the 25-day regimen. Moreover, the low-dose group saw an increase in the ratio of Firmicutes to Bacteroidetes populations, indicating a state of dysbiosis in the gut microbiome which has been correlated with such diseases as obesity, irritable bowel disease, and colorectal cancer. These findings indicate that it is necessary to rationally adjust the ingested dosage of spirulina, depending on the therapeutic application. This dosing must be done for the overall homeostasis and holistic interaction of the gut microbiota rather than the modulation of select bacterial species.16
Table 1 below summarizes the findings of the present investigation into the prebiotic properties of spirulina.
Table 1
Prebiotic Benefits and Potential Applications of Spirulina
Condition
Potential Applications
Benefits
Limitations
Other Considerations
Unfermented
Prebiotic
Increased population
Prebiotic efficiency
Whether a
of lactic acid
dependent on
recommended serving
bacteria upon
dosage, with high
size is necessary for
consumption
dosages favored
spirulina products
(e.g. ≥3.0 g/kg in
based on the dosage
mice)
limitation of spirulina
Increased α-diversity
Lacking
Whether prebiotic
of gut microbiota
comprehensive
properties of spirulina
verification via
change upon
human studies
processing into
nutraceutical products
Cryoprotectant
Enhances probiotic
N/A
N/A
of probiotics
viability during
processing,
comparable to skim
milk
Hypoallergenic
Fermented
Prebiotic
Increased prebiotic
Lacking
How fermentation of
nutrients (flavonoids
verification via
spirulina impacts its
and polyphenols)
animal and human
dosage limitation, and
relative to
in vivo studies
hence, the
unfermented
recommended serving
spirulina
size of its
Increased population
nutraceutical products
of lactic acid
bacteria upon
consumption (?)
Increased α-diversity
of gut microbiota (?)
Decreased levels of
offensive-tasting
chemicals in
spirulina biomass
Cryoprotectant
Enhances probiotic
Lacking
How fermentation of
of probiotics
viability during
verification via
spirulina impacts its
processing,
animal and human
hypoallergenicity and
comparable to skim
studies
its performance as
milk (?)
probiotic
Hypoallergenic (?)
Synbiotic N/A Lacking verification via animal and human studies cryoprotectant
Whether additional procedures, ingredients, and equipment are required to maximize viability of fermented spirulina as a synbiotic
The expiry date of a synbiotic made from fermented spirulina and human gut microbiota
Conclusion & Future Research
Although studies have revealed the overall beneficial effect of spirulina on the gut microbiota of various animals, human studies are lacking as yet. The prebiotic properties of spirulina should be deeply analyzed by human in vivo studies to confirm the benefits and risks exhibited in other animal species.16 Knowing the effect of the microbiota on the bioavailability and biotransformation of spirulina in the gut, could be crucial for understanding its effect on overall health.1617 Additionally, further experimentation on the selectivity of spirulina components to particular bacterial species may provide insights into the development of novel, nutraceutical-based, targeted drug delivery systems. Moreover, evaluating the therapeutic outcomes of spirulina treatment in human trials must utilize metabolomics, metagenomics, and transcriptomics; it must also account for such factors as dose regimen (short vs. long duration), sex (male vs. female), and the biogeography of gut microbiota (distal vs. proximal colon).16
The finding that gut microbiota metabolize seaweed biomass (incl. cyanobacteria) into byproducts which are used by the body is also worthy of further clinical research. Recent studies indicate that spirulina is nutritionally enriched upon fermentation by bacteria normally present in the human gastrointestinal tract, including Bacillus species, lactic acid bacteria, and mixtures of the former two groups. Fermented spirulina can display the following nutrient enhancements compared to its unfermented counterpart, depending on the bacterial species used in the fermentation process: significantly increased amino acid content, and ratio of essential amino acids to total amino acids; reduced levels of offensive-flavored components; increased flavonoids and polyphenols; and significantly enhanced free radical scavenging and total antioxidant ability.20
In light of these findings, further clinical research must be done to confirm the efficacy of fermented spirulina as a prebiotic component in synbiotic supplements. Such confirmation would be significant, as prebiotic fermentation would be a viable means to: a) amplify the prebiotic properties of spirulina, potentially affecting the gut microbiome more rapidly than unfermented spirulina; b) increase the nutritional benefits of spirulina consumption; and c) increase the palatability of spirulina and its products by reducing levels of offensive-tasting molecules. Additionally, the fermented spirulina could potentially enhance the viability of the introduced probiotics during processing (likely due to its high amino acid content), potentially replacing allergenic skim milk as a cryoprotectant for probiotics.21
5 Gupta, Sneh, et al. “Prebiotic Efficiency of Blue Green Algae on Probiotics Microorganisms.” Journal of Microbiology & Experimentation, MedCrave Publishing, 6 Apr. 2017, medcraveonline.com/JMEN/prebiotic-efficiency-of-blue-green-algae-on-probiotics- microorganisms.html.
11 Diraman, Harun, et al. “Fatty Acid Profile of Spirulina Platensis Used as a Food Supplement.” EVols at University of Hawaii at Manoa: Home, Israeli Journal of Aquaculture – BAMIGDEH, 1 Jan. 1970, https://evols.library.manoa.hawaii.edu/handle/10524/19280.
12 Kankaanpää, Pasi E., et al. “Influence of Polyunsaturated Fatty Acids on Probiotic Growth and Adhesion.” OUP Academic, Oxford University Press, 1 Jan. 2001, academic.oup.com/femsle/article/194/2/149/489490.
13 Ricigliano, Vincent A., and Michael Simone-Finstrom. “Nutritional and Prebiotic Efficacy of the Microalga Arthrospira platensis (Spirulina) in Honey Bees.” Apidologie, Springer Paris, 8 May 2020, link.springer.com/article/10.1007/s13592-020-00770-5.
20 Yu, J., et al. “Effects of Different Probiotic Combinations on the Components and Bioactivity of Spirulina.” Journal of Basic Microbiology, U.S. National Library of Medicine, 18 Mar. 2020, pubmed.ncbi.nlm.nih.gov/32187728
21 Kordowska-Wiater, M., et al. “Spirulina Enhances the Viability of Lactobacillus rhamnosus E/N After Freeze-Drying in a Protective Medium of Sucrose and Lactulose.” Letters in Applied Microbiology, U.S. National Library of Medicine, 23 May 2011, pubmed.ncbi.nlm.nih.gov/21535045/.
Date: 20 August 2021- Revision No 01 CONFIDENTIAL & PROPRIETARY INFORMATION
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