Super Spirulina: Nutritional & Therapeutic Benefits

For the uninitiated, Spirulina is a microscopic blue-green algae super-food sold in many health food stores for it's nutritive properties. While early interest in Spirulina focused on it's potential as a source of protein and vitamins, currently more research has started looking at the possible therapeutic effects of Spirulina, with some promising results that may make you regret passing up on that tub at your local Healthy Life.

Nutritional Benefits:

• Boasts an amazing protein level of 60-70% protein by weight. 

• Contains all 8 essential amino acids and 10 non-essential ones.

• Naturally rich in iodine.

• Loaded with B vitamins (including B-12), vitamin K & many more.

• High in minerals (including calcium, iron, magnesium, selenium, manganese, potassium and zinc).

• A great source of essential fatty acids including gamma-linoleic acid (GLA).

• Low carb

Therapeutic Effects:

Several rat studies have found that Spirulina decreased both total and bad cholesterol, while increasing good cholesterol. In 1988, Nakaya et al. conducted a human trial which showed supplementation with 4.2g Spirulina per day lowered total serum cholesterol and LDL cholesterol. As in the rats, HDL levels increase concurrently.

Spirulina has also been found to have antitumor properties, as well as to enhance the immune system and protect against radiation's effects. In rats, Spirulina showed protective effects against kidney failure induced by mercury and cisplatin.

Tsuchihashi et al. (1987) have shown that in intake of Spirulina at 5% of the diet increased the population of Lactobacillus in rats by 3 times over the control group in which Spirulina was absent from the diet. In humans, Lactobacillus is believed to improve digestion and absorption of foods and protect from infection.

Supplementation with the algae was found to be effective in lowering fasting blood sugar levels, and suppressing the spike in blood sugar following glucose loading (Takai et al., 1991).

Backer et al. (1986) also found that 2.8g of Spirulina, 3 times a day, over 4 weeks produced statistically significant reduction in body weight of their participants.

Finally, it has shown promise in the treatment of hypertension as it was used to suppress the elevated blood pressure of rodents.

Note:

If you peruse the forums where discussion of Spirulina takes place, you'll notice that some people will comment on the taste or smell of the powder. I find the taste to be reminiscent of nori (seaweed used in sushi), and I sprinkle 10g over my tuna salad at lunch to create a maritime treat that is both filling and nutritious. Bon appetit!

References:

Becker, E.W., Jakover, B.,  Luft,  D., Schmuelling,  R.M. (1986). Clinical and biochemical  evaluations of the alga Spirulina with regard to its application in the treatment of obesity: a double-blind cross-over study. Nutr. Rep. Int. 33: 565-574.

Belay, A., Ota, Y., Miyakawa, K., & Shimamatsu, H. (1993). Current knowledge on potential health benefits of spirulina. Journal of Applied Phycology, 5, 235-241.

Nakaya, N., Honma, Y., Goto, Y. (1988). Cholesterol lowering effect of Spirulina Nutr. Rep.  Int. 37: 1329-1337.

Takai, Y., Hosoyamada, Y., Kato, T. (1991). Effect of watersoluble and water insoluble fractions of Spirulina over serum lipids and glucose resistance of rats. J. Jap. Soc. Nutr  Food Sci. 44: 273-277.

Tsuchihashi, N., Watanabe, T., Takai, Y. (1987). Effect of Spirulina platensis on caecum  content in rats. Bull. Chiba Hygiene College, Chiba, Japa,. 5: 27-30.