Spiraalina

Spiraalina, commonly known as spirulina, refers to certain cyanobacteria that are cultivated and used as a dietary supplement and food ingredient. Taxonomically, most commercially produced organisms are placed in the genus Arthrospira, with Arthrospira platensis and Arthrospira maxima being the most widely farmed species. Although the name Spirulina is still widely used in commerce, Arthrospira is the preferred scientific designation.

Morphology and biology: Arthrospira forms thin, filamentous trichomes that coil into spiral shapes. The filaments are photosynthetic and typically appear green to blue-green due to chlorophyll and phycocyanin pigments. Spirulina is a filamentous cyanobacterium, not a true alga.

Habitat and production: In nature, spirulina thrives in warm, alkaline freshwater environments, such as soda lakes. Commercial production occurs in open ponds or closed photobioreactors, with controlled light, temperature, CO2, and nutrients. The harvested biomass is dried and processed into powder, tablets, or flakes.

Nutritional composition: Spirulina is high in protein, usually around 50–70% of dry weight, providing all essential amino acids. It also contains B vitamins (notably B1, B2, B3), minerals such as iron and calcium, and antioxidant pigments like phycocyanin. It may contribute small amounts of essential fatty acids.

Uses and regulation: It is widely marketed as a dietary supplement and added to some foods and beverages, as well as used in animal feeds and aquaculture. Safety concerns center on product quality and purity; poor manufacturing can lead to contamination with toxins, heavy metals, or adulterants. Regulatory status and recommended dosages vary by country and product.