Spirulina

In spite of what is believed, spirulina (Arthrospira), is not an alga but a cyanobacterium, a prokaryotic and photoautotrophic organism, with a blue-green colour, shaped like a spiral, that lives in fresh water but is widespread in very few areas of the world such as in the lakes of the Mexican plateau where there is a high concentration of mineral salts: sodium bicarbonate, potassium, magnesium and selenium salts. Its use, however, has origins in ancient times and populations; in fact, in Mexico, the Aztecs collected it from Lake Texcoco in the sixteenth century, while it has been consumed in Chad since the ninth century. Spirulina has gained much fame in recent years, also thanks to the nominations received from the UN (1974) and WHO which, respectively, have defined it as “Food of the future” and “Best food of the XXI century”. More recently, it has been NASA to turn the spotlight on this micro-alga, making it part of the astronauts’ diet. Thanks to its characteristics and properties, the cultivation of spirulina algae has been included in numerous world projects aimed at fighting malnutrition in developing countries. A 2016 study published in Maternal and Pediatric Nutrition involving 87 malnourished and anemic children from Gaza, showed that using spirulina for 3 months would improve various growth factors such as weight and height and increase levels of iron, ferritin and hemoglobin. Also in 2016, the Government of the Indian state of Karnataka, in collaboration with JSW Energy, established a program to supply spirulina to malnourished children. The impact of the program can be seen on the JSW website, which reported a 46% reduction in cases of malnutrition among children, pregnant women and nursing mothers.

Its nutritional properties are truly surprising. Spirulina alga is in fact considered a “complete” food, with unique nutritional characteristics, containing a very high concentration of highly bioavailable amino acids, minerals (especially iron, calcium, magnesium, potassium and selenium), vitamins (B complex, folic acid, vitamin A, C and E) and essential fatty acids. A concentration of elements that make it exceptionally nutritious and restorative and that our body can quickly and easily assimilate.

The very high protein content (65-70 grams per 100 grams of food, compared to 20-25 grams of a cut of lean meat), makes it an important primary source of proteins called “biliproteins”, ie vegetable proteins that have been predigested by the extended plant and, thanks to this, provide better assimilation, which make it particularly suitable for those who follow vegetarian or vegan diets.

Thanks to the excellent vitamin content and its valuable antioxidant properties, spirulina-based supplements are very popular among sportsmen (in particular for endurance sports) and among those who want to get into shape.

The sportsman can benefit from the high content of biotin and ferridoxine which inhibits the formation of lactic acid during a particularly intense physical effort, while the wealth of amino acids that it contains will support muscle mass.

Those on dietary foods, for weight control and reduction, can take advantage of its properties because phenylalanine (3%) is able to act on the nervous system controlling appetite, reducing feelings of hunger and promoting a feeling of fullness. Furthermore, its use during controlled low-calorie regimens helps maintain a certain nutritional balance, without causing weakness.

It is alsomwidely used with children, convalescents or those suffering from eating disorders (bulimia, anorexia) where spirulina helps to redress varying degrees of nutritive depletion, since it satisfies any vitamin or mineral deficiencies and could also to help mitigate the appearance of bulimic crises; while its particular cell wall, free of cellulose, makes it extremely easy to digest.

The supplement is particularly significant in pregnant and lactating women, due to the presence of high amounts of calcium, iron and folic acid in a highly bioavailable form.

For all these advantages regarding the properties of spirulina, spirulina continues to be used widely not only for sportsmen or convalescents, or in vegan and vegetarian diets. Its regular consumption improves the oxidation of fats and the concentration of glutathione (GSH), the powerful antioxidant fundamental in the economy of the immune system health, and in reducing the risk of injury. Studoes have conformed that it has a hypotensive action, which would seem to be caused by the increase in the expression of nitric oxide synthase at the endothelial level, which acts by dilating blood vessels and protecting against cardiovascular risk. However, the intake of spirulina by hypertensive persons must be carefully evaluated by the attending physician, due to the high intake of sodium. It has a protective cardiovascular action, helping to reduce bad cholesterol (LDL) and triglycerides, while promoting the increase of good cholesterol (HDL). Some studies have shown the antioxidant and anti-inflammatory activity of spirulina in vivo. In particular, integration with spirulina acts by reducing the concentration of IL-6, the marker protein of cellular inflammation. Its action in the field of aesthetics has also recently emerged thanks to its antioxidant properties. In fact, spirulina turns out to be an ally of healthy skin, hair and nails and is being used also for the realisation of anti-aging, anti-acne, anti-dandruff and regenerating treatments. Furthermore, we can consider spirulina alga a real nourishment for dull and devitalised skin, providing hydration and helping the skin regain a normal hydrolipidic balance.