Health aspects of Spirulina (Arthrospira) microalga food supplement

• Main Authors: Sotiroudis Theodore G., Sotiroudis Georgios T.
• Format: Article
• Language: English
• Published: Serbian Chemical Society 2013-01-01
• Series: Journal of the Serbian Chemical Society
• Subjects: cyanobacterium; phycocyanin; phycocyanobilin; sulfated polysaccharides
• Online Access: http://www.doiserbia.nb.rs/img/doi/0352-5139/2013/0352-51391200152S.pdf

Spirulina, now named Arthrospira, is a microscopic and filamentous cyanobacterium that has a long history of use as a safe food lacking toxicity. It is commercially produced in large outdoor ponds under controlled conditions. The aim of this review article is to summarize available recent information concerning human clinical potential and applications of Spirulina, as well as clinical data related to the safety and side effects of Spirulina. Potential health benefits of Spirulina are mainly due to its chemical composition, which includes proteins (the highest protein content of any natural food, 55%-70%), carbohydrates, essential amino acids, minerals (especially iron), essential fatty acids, vitamins, and pigments. In this respect, three major bioactive components of Spirulina, the protein phycocyanin (a biliprotein pigment), sulfated polysaccharides and gamma linolenic acid seem to play significant role in imparting improved human body functions. Furthermore, new experimental evidence supports the immunomodulation and antiviral effects of Spirulina supplementation. According to the Dietary Supplements Information Expert Committee of United States Pharmacopeial Convention the available clinical evidence does not indicate a serious risk to health or other public health concerns for Spirulina. However, a few cases of severe side-effects have been reported.