What is spirulina?

Spirulina platensis is an edible cyanobacterium and not a true alga, even though it was originally considered one. It consists of cells without an nucleus and is therefore, unlike algae, a eukaryote. There are approximately 35 species of Spirulina, the most well-known of which is... Arthrospira platensis (also Spirulina platensis (called).

Spirulina is still referred to as blue-green algae because it contains various pigments, including the blue pigment phycocyanin. Together with the green pigment chlorophyll, which it also contains, this creates a blue-green color.

Its natural habitat is alkaline salt lakes (pH 9-11), where it can even grow at temperatures above 40 °C.

Over time, various scientific studies have highlighted its exceptional composition and the numerous benefits associated with its consumption. Currently, more than 3,000 scientific studies on spirulina have been published since 1967. https://pubmed.ncbi.nlm.nih.gov/?term=spirulina

Spirulina is rich in Trace elements Amino acids and essential fatty acids such as the valuable gamma-linolenic acid. Spirulina also contains a very high potassium content on – higher than in most other algae. In addition to vitamins, minerals, trace elements and secondary plant compounds can be found in Spirulina platensis also pharmacologically important ingredients such as phenols and phycocyanins.

Potential therapeutic uses of spirulina

immune system

In relation to the benefits of spirulina Scientific studies confirm the high content of vitamins, minerals, and antioxidants in microalgae, which supports immunity. These include, in particular, beta-carotene and calcium spirulan, a polysaccharide whose effects are especially beneficial for immunity.

Studies show that supplementation leads to an increased release of immunostimulating substances. Proteins and one This can lead to increased activity of natural killer cells, as well as T and B cells. Also, the Production of The production of antibodies and immune-relevant messenger substances is stimulated.

The following proved to be particularly effective: Combination of spirulina with zinc in supporting the immune system. But also combined with selenium Animal experiments have shown that the body's own immune defenses can be improved.

Recent research also confirms a Immunomodulating effect in allergies such as rhinitis. A 12-week intake of 1000-2000 mg of spirulina significantly reduced the production of the allergy-typical interleukin IL-4 in affected individuals. Even bothersome Symptoms such as sneezing, itching and nasal congestion were significantly alleviated by spirulina.

A 2011 review also states that the microalga can be particularly beneficial for allergy sufferers. Because it has anti-inflammatory properties and inhibits histamine release. Even at a dose of 1 to 2 g per day over 12 weeks, relevant allergy markers improved in hay fever patients – and in a placebo-controlled, double-blind study, the algae alleviated typical hay fever symptoms such as runny nose, itchy eyes, etc.

Clinical human studies from 2005 and 2020 have shown that spirulina can reduce allergic reactions. (e.g. Hay fever) can be alleviated and prevented (see below). https://pmc.ncbi.nlm.nih.gov/articles/PMC7416373/ and https://www.liebertpub.com/doi/10.1089/jmf.2005.8.27 )

The body's own detoxification process

Spirulina is particularly rich in chlorophyll: 100 grams of spirulina powder can provide up to 1500 mg of chlorophyll. At 4 grams of spirulina – the usual daily dose – this would correspond to 60 mg. For comparison: a head of lettuce or iceberg lettuce provides only 2 mg of chlorophyll per 100 grams.

Studies show that chlorophyll is a potent antioxidant and contributes to the body's own detoxification, especially of heavy metals:

Chlorophyll contributes to the detoxification of the body in several ways:

· Binding of toxins: Chlorophyll can bind heavy metals (such as mercury and lead) as well as carcinogenic substances (e.g. from grilled meat or cigarette smoke) and promote their excretion via the stool.

· Liver support: Chlorophyll stimulates the production of enzymes that help the liver break down and eliminate toxins. Chlorophyll is particularly effective in detoxifying aflatoxins (mold toxins).

· Neutralizing free radicals: As a powerful antioxidant, chlorophyll protects cells from oxidative stress and can reduce DNA damage caused by environmental toxins.

· Promoting an alkaline environment: Unlike most other protein sources – whether animal or plant-based – spirulina is a highly alkaline protein source. Meat, fish, cheese, nuts, and soy products, on the other hand, are acid-forming. Spirulina can thus help reduce over-acidification of the body, which facilitates detoxification. The PRAL value can serve as a rough guide to the alkaline potential. Negative values ​​indicate that the food is alkaline, while positive values ​​indicate an acid-forming food.

· Dried spirulina: -22.1

· Fresh spirulina: -2.9

· Salmon: +10.1

· Steak: +8.6

· oatmeal : +7.1

· Gouda: +18.9

· Tofu: +2.6

· Supporting gut health: Chlorophyll binds toxins in the gut, promotes digestion and inhibits the growth of harmful bacteria.

Antioxidant effect (chronic inflammation)

Studies on Arthrospira platensis have particularly highlighted the anti-inflammatory effect of phycocyanin, the blue pigment of Spirulina.

A clinical human study from 2021 was able to demonstrate the antioxidant effect of spirulina (see [reference]). https://onlinelibrary.wiley.com/doi/10.1111/ijcp.14618 ).

Type 2 diabetes

The systematic review and meta-analysis entitled "The effect of spirulina on type 2 diabetes: a systematic review and meta-analysis" (see https://link.springer.com/article/10.1007/s40200-021-00760-z The study investigated the effects of spirulina supplementation on blood sugar and blood lipid levels in patients with type 2 diabetes. Eight studies with a total of nine treatment arms were included in the analysis. The results showed that spirulina supplementation led to significant improvements in several areas:

• fasting blood sugar: Reduction by an average of 17.88 mg/dl (95% CI: −26.99 to −8.78; I²: 25%).
• Triglyceride: Decrease of 30.99 mg/dl (95% CI: −45.20 to −16.77; I²: 50%).
• Total cholesterol: Reduction of 18.47 mg/dl (95% CI: −33.54 to −3.39; I²: 73%).
• LDL cholesterol: Reduction of 20.04 mg/dl (95% CI: −34.06 to −6.02; I²: 75%).
• VLDL cholesterol: Reduction of 6.96 mg/dl (95% CI: −9.71 to −4.22; I²: 33%).
• HDL cholesterol: Increase of 6.96 mg/dl (95% CI: 4.22 to 9.71; I²: 33%).

Overall, these results suggest that spirulina may have positive effects on fasting blood glucose and lipid profile in patients with type 2 diabetes.

The review article "Effects of Spirulina on Weight Loss and Blood Lipids: A Review" (see https://openheart.bmj.com/content/7/1/e001003 The study investigated the effects of spirulina on weight loss and blood lipid levels, concluding that spirulina can contribute to a reduction in body fat, waist circumference, body mass index (BMI), and appetite. Furthermore, spirulina shows significant benefits in improving blood lipid levels.

One possible mechanism for the positive effects of spirulina is the inhibition of NADPH oxidase by phycocyanobilin, a component of phycocyanin in spirulina. This could lead to a reduction in oxidative stress in adipocytes, which may result in systemic anti-inflammatory and insulin-sensitizing effects.

High blood pressure

A clinical human study from 2021 was able to demonstrate that spirulina can lower blood pressure. (cf.) https://www.mdpi.com/2072-6643/13/9/3054 The authors found that taking spirulina led to a significant reduction in both systolic and diastolic blood pressure.

Cognitive abilities

A clinical human study from 2021 (see https://www.mdpi.com/1660-3397/19/6/293 The researchers investigated the potential benefits of spirulina for brain health. Analyzing both experimental and clinical studies, they found evidence that spirulina possesses antioxidant, anti-inflammatory, and neuroprotective properties. These properties could contribute to the prevention and alleviation of brain disorders. Some clinical studies suggest that spirulina can reduce mental fatigue, protect the brain's blood vessel walls from endothelial damage, and regulate blood pressure, which could help prevent cerebrovascular diseases.

Furthermore, the intake of spirulina appears to improve motor, language and cognitive skills in malnourished children, suggesting a supportive role in developmental processes.

Hair, skin and nails

Spirulina contains B vitamins and especially Biotin and riboflavin, as well as provitamin A and zinc , antioxidants and plant proteins. Riboflavin (vitamin B2), for example, is found in the Synthesis of keratin It is involved in the production of gamma-linolenic acid, the main component of hair and nails. The gamma-linolenic acid contained in Arthrospira platensis also contributes to skin elasticity.

fatigue

To combat fatigue Blue-green algae are an excellent source of assimilable iron.

It was previously claimed that spirulina inhibited iron absorption. However, several studies have since shown that spirulina can correct an existing iron deficiency:

In 2020, an Indonesian study of 60 pregnant women with low hemoglobin levels revealed that spirulina was able to raise the value from 10 to 13.3 in half of the women within 8 weeks. (cf.) https://www.internationaljournalofcaringsciences.org/docs/28_nurhayiati_original_13_3.pdfThe other half received a conventional iron supplement, which did not lead to any improvement in their levels. Interestingly, the daily dose in this study was only 300 mg, so its iron content was unlikely to have a significant impact.

A 2021 study of 240 Kenyan children aged 6 to 23 months showed that the microalga is excellent for treating iron deficiency anemia. The children received a soy-corn porridge three times a day. Some of the children were given... Porridge Spirulina (0.4%). They recovered from their iron deficiency anemia, and significantly faster than those who had only received the porridge (without added microalgae). Furthermore, the children's recovery rate exceeded the minimum values ​​set by the WHO. (cf.) https://bmcnutr.biomedcentral.com/articles/10.1186/s40795-021-00472-w) which has to fulfill a food intervention.

Liver, intestines and digestion

The antioxidant properties of spirulina can be positive effects on the liver Studies suggest that substances contained in blue-green algae, such as phycocyanin, chlorophyll, and polysaccharides, have a protective effect on the liver. This allows toxins to be eliminated from the body more efficiently and protects the liver from damage. oxidative stress and cell damage is protected.

Spirulina can also positive effects on gut health and digestion have. The nutrients contained in blue-green algae can have a healthy gut flora support. In addition, spirulina is a good source of dietary fiber in larger quantities.

Cancer

The effect of ingredients from the spirulina algae on tumor cells and on healthy liver cells is the subject of a new project at the Brandenburg University of Technology Cottbus-Senftenberg (BTU). Scientists from the BTU departments of Molecular Cell Biology and Thermodynamics are working on the foundation for a new drug to treat the disease in the AVantiLT project. The goal is to identify the active ingredient from spirulina that is active in tumor cells and to elucidate its mechanisms of action using novel systems biology methods. Both are necessary to develop a new drug from a bioactive mixture of natural substances and subsequently test it in clinical trials.

“It has long been known that the components of spirulina are able to inhibit the growth of cells from various types of cancer,” says Prof. Dr. Jan-Heiner Küpper, Head of the Department of Molecular Cell Biology. “This does not appear to be the case for cells from healthy tissue. This would make these components ideally suited as anti-tumor drugs. However, systematic studies on this are still lacking.”

In this project, the scientists are pursuing, for the first time, a systematic research approach to investigate the effect of spirulina on a specific and particularly malignant type of cancer. "This allows us to examine the existing, still rather limited, knowledge about the effects of spirulina on both healthy and pathologically altered human cells," says Dr. Sarah Kammerer, co-applicant in the project and staff member of the BTU's Molecular Cell Biology department.

Frequently asked question: Is the vitamin B12 contained in spirulina usable?

Spirulina is said to be a poor source of vitamin B12, as most of the vitamin B12 it contains is not usable by humans. Previously Blue-green algae were once considered a good source of vitamin B12. Then it was discovered that while they do contain vitamin B12, and that this vitamin can be absorbed, it apparently does not possess the desired properties and effects of vitamin B12.

However, a 2019 study on rats suffering from vitamin B12 deficiency showed that the algae led to numerous improvements in typical deficiency symptoms, which could now indicate an effect. Tissue changes in the spleen, lungs, and testicles caused by B12 deficiency regressed under the administration of spirulina, leading the Indian scientists to write, The microalga can serve as a bioavailable plant-based source of vitamin B12. (cf.) https://onlinelibrary.wiley.com/doi/10.1111/jfbc.13038).

Therefore, microalgae remain an uncertain source of vitamin B12.

Possible side effects

Spirulina is considered by most people to be well tolerated, however, there are some risks associated with taking it. In rare cases, side effects may occur. appear:

Because spirulina stimulates digestion, it can cause digestive upset, especially at the beginning of supplementation, in sensitive individuals. temporary discomfort such as bloating, diarrhea or abdominal cramps These symptoms usually subside once the body has become accustomed to the algae products.

People with hyperthyroidism or those taking medications that affect the thyroid should Be careful with spirulina be. Due to its high iodine content, the algae could be the Further stimulate thyroid activity.

Sources:

Doshi, H. et al. 2008. Bioaccumulation of heavy metals by green algae. Curr Microbiol. 56(3):246-55.

Jiang, Y. et al. 2008. Detection of the hepatotoxic microcystins in 36 kinds of cyanobacteria Spirulina food products in China. Food Addit Contam. 25(7):885-94.

Simpore, J. et al. 2006. Nutrition rehabilitation of undernourished children utilizing Spiruline and Misola. Nutr J 23(5):3.

Chamorro, G. et al. 2002. Update on the pharmacology of Spirulina, an unconventional food. Arch Latinoam Nutr. 52(3):232-40.

Chamorro, G. et al. 1996. Pharmacology and toxicology of Spirulina alga. Rev Invest Clin. 48(5):389-99.

McCarty, MF 2007. Clinical potential of Spirulina as a source of phycocyanobilin. J Med Food. 10(4):566-70.

Blinkova, LP, Gorobets, OB, Baturo, AP 2001. Biological Activity of Spirulina. Zh Microbiol Epidemiol Immunobiol. (2):114-8.

Dartsch, PC 2008. Antioxidant potential of selected Spirulina platensis preparations. Phytother Res 22(5):627–33.

Trushina, EN et al. 2007. The influence of Spirulina and Selenium-Spirulina on some indexes of rat's immune status. Vopr Pitan. 76(2):21-5.

Cingi, C. et al. 2008. The effects of spirulina on allergic rhinitis. Eur Arch Otorhinolaryngol. 265(10):1219-1223.

Parikh, P., Mani, U., Iyer, U. 2001. Role of Spirulina in the control of glycemia and lipidemia in type 2 diabetes mellitus. Med Food. 4(4):193-9.

Torres-Duran, P.V. et al. 2007. Antihyperlipemic and antihypertensive effects of Spirulina maxima in an open sample of Mexican population: a preliminary report. Lipids Health Dis. 26(6):33.

Ionov, VA, Basova, MM 2003. Use of blue-green micro-seaweed Spirulina platensis for the correction of lipid and hemostatic disturbances in patients with ischemic heart disease. Vopr Pitan. 72(6):28-31.

Mohiti S, Zarezadeh M, Naeini F, Tutunchi H, Ostadrahimi A, Ghoreishi Z, Ebrahimi Mamaghani M. Spirulina supplementation and oxidative stress and pro-inflammatory biomarkers: A systematic review and meta-analysis of controlled clinical trials. Clin Exp Pharmacol Physiol. 2021 Aug;48(8):1059-1069.

Grosshagauer S, Kraemer K, Somoza V. The True Value of Spirulina. J Agric Food Chem. 2020 Apr 8;68(14):4109-4115.

DiNicolantonio JJ, Bhat AG, OKeefe J. Effects of spirulina on weight loss and blood lipids: a review. Open Heart. 2020 Mar 8;7(1).

Lucia C. Leal-Esteban, Renata Campos Nogueira, Spirulina supplementation: A double-blind, randomized, comparative study in young anemic Indian women, Clinical Epidemiology and Global Health, OCTOBER 01, 2021.

Machowiec P, Ręka G, Maksymowicz M, Piecewicz-Szczęsna H, Smoleń A. Effect of Spirulina  Supplementation on Systolic and Diastolic Blood Pressure: Systematic Review and Meta-Analysis of Randomized Controlled Trials. Nutrients. 2021;13(9):3054. Published 2021 Aug 31.