- Spirulina is the common
name for human and animal food supplements produced primarily from two
species of cyanobacteria (also known as blue-green algae): Arthrospira
platensis, and Arthrospira maxima.
- Spirulina is a
single-celled micro-organism that closely resembles a bacterium. Its
spiral-shaped filaments are rich in the plant pigments such as
chlorophyll, phycocyanin and beta-carotene.
- Organic spirulina has
the highest protein content compared to other natural food. It is also an
excellent source of iron, calcium, magnesium, and a range of vitamins.
- These and other
Arthrospira species were once classified in the genus Spirulina. There is
now agreement that they are distinct genera, and that the food species
belong to Arthrospira; nonetheless, the older term Spirulina remains the
popular name.
- Spirulina is cultivated
around the world, and is used as a human dietary supplement as well as a
whole food and is available in tablet, flake, and powder form. It is also
used as a feed supplement in the aquaculture, aquarium, and poultry
industries.
- Spirulina contains
unusually high amounts of protein, between 55 and 77% by dry weight,
depending upon the source. It is a complete protein, containing all
essential amino acids, though with reduced amounts of methionine,
cysteine, and lysine, as compared to standard proteins such as that from
meat, eggs, or milk.
- Spirulina is a rich
source of potassium, and also contains calcium, chromium, copper, iron,
magnesium, manganese, phosphorus, selenium, sodium, and zinc.
- Spirulina contains
vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6
(pyridoxine), B9 (folic acid), vitamin C, vitamin D, and vitamin E.
- Spirulina contains many
pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone,
myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin,
3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the
phycobiliproteins c-phycocyanin and allophycocyanin.
- Organic spirulina
contains the highest amount of chlorophyll, carotenoids and phycocyanin
and has virtually no cholesterol.
- Choosing the right
spirulina product is important as inferior grades may not provide the
outcome that we desire.
- Most cultivated
spirulina is produced in open-channel raceway ponds, with paddle-wheels
used to agitate the water. The largest commercial producers of spirulina
are located in the United States, Thailand, India, Taiwan, China, Pakistan
and Myanmar.
- Besides looking at
nutrient contents, organic spirulina should be certified by regulatory
bodies such as Institut of Marktokologie in Switzerland and the
cultivation facilities should also be HACCP certified (Food Safety
Management).
- Some organic spirulina
distributors went a step further to ensure that their product is free from
algal toxins such as microcystin and is both certified kosher and halal
for local consumption
- Technology for
production of 30 tons per annum for the production of Spirulina Algae is
available in India and has been already successfully transferred to
Industry.
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