spirulina

Spirulina refers to several strains of cyanobacteria that are commonly used as a dietary supplement and as a food source. The most widely cultivated species for human use are Arthrospira platensis and Arthrospira maxima. Spirulina is typically grown in alkaline, mineral-rich waters, harvested, and processed into powder, tablets, or flakes. It is often marketed as a “superfood” due to its high protein content and micronutrient density, though claims about health benefits should be evaluated with scientific caution.

Nutritional profile and composition are among spirulina’s defining features. On a dry-weight basis, spirulina contains about 50–70% protein and provides all essential amino acids, though the exact profile can vary by strain and growing conditions. It also supplies B vitamins (including B1, B2, and B3), iron, copper, magnesium, potassium, and antioxidants such as phycocyanin, chlorophyll, and various carotenoids. Small amounts of essential fatty acids, including gamma-linolenic acid, are present. The product’s protein and micronutrient density contribute to its use as a supplement or ingredient in smoothies, cereals, and fortified foods.

Health effects and safety considerations are the subject of ongoing research. Spirulina has been studied for antioxidant, anti-inflammatory, and immune-modulating properties, and may have modest effects on lipid profiles in some populations. However, there is no conclusive evidence that spirulina cures or prevents specific diseases. Safety is generally good for healthy adults when products are produced and tested to avoid contamination, particularly by microcystins or heavy metals. Potential risks include allergic reactions, digestive upset, and contamination in poorly regulated products. Pregnant or breastfeeding individuals and people with specific medical conditions should consult a clinician before use. As with any supplement, choosing products from reputable manufacturers with third-party testing is advised.