Spirulina platensis

Ingredients A-Z

Overview

Spirulina platensis is a filamentous cyanobacterium (blue-green alga) under Phormidiaceae family. It is rich in protein, carbohydrates, vitamins especially vitamin B12, minerals, and carotenoids capable of reducing inflammation and also manifesting antioxidant effects². The biochemical composition of spirulina may vary according to the growing conditions, especially in response to the salinity of the growing medium where it can grow in freshwater (pH 7) and highly alkaline environments (pH 9–11) of tropical and subtropical areas. Due to the high amount of nutritive ingredients, spirulina was declared by the United Nations World Food Conference in 1974 as the best food for the future¹.

S. platensis is reported to be effective for improving blood lipid profiles, enhancing immune capacity, and reducing oxidative stress. Apart from that, spirulina has been used as food in Mexico by the Aztecs and other Mesoamericans for many years due to its high protein content, high digestibility, and its balanced essential amino acids.

Key indications

Cardiovascular health

S. platensis contributes to cardiovascular health by reducing oxidative stress through the inhibition of lipid peroxidation, diminishing free radicals generation, and enhancing the activity of superoxide dismutase⁸. Besides, phycocyanin in S. platensis helps to suppress the development of atherosclerosis by promoting CD59 expression, preventing smooth muscle cell proliferation, endothelial cell apoptosis, and reducing blood fat levels⁹. The clinical trial showed that taking 2g of spirulina blue-green algae for 12 weeks reduces systolic blood pressure by 7mmHg and diastolic blood pressure by 6mmHg compared to the placebo³.

Diabetes

S. platensis has been recommended as a supplement to reduce blood glucose and oxidative stress due to its antioxidant properties. Phycocyanin in S. platensis has radical scavenging properties and a direct inhibitory effect on NAD(P)H oxidase, the main source of ROS in the tissues of diabetic patients¹⁰. Research indicates that a daily intake of 8g spirulina for 12 weeks significantly reduced plasma triglyceride level, malondialdehyde level and inflammatory cytokine (TNF-a and IL-6) levels in Korean patients with type 2 diabetes⁴.

Immune system

S. platensis contain a wide range of nutrients that bring enhanced effect on the production of antibodies and cytokines. Polysaccharide content induces macrophages and T- and B-cell proliferation thereby improving the resistance to infection⁵. C-phycocyanin in S. platensis possesses an anti-inflammatory effect that selectively inhibits the activity of cyclooxygenase-2, a critical enzyme in the biosynthesis of prostaglandins⁷. The clinical study indicates that daily intake of 200mg spirulina for 12 weeks helps to modulate the Th profile in patients with allergic rhinitis by suppressing the differentiation of Th2 cells mediated through inhibition of IL-4 production⁶.

Adverse effects

S. platensis is generally well tolerated. The most common adverse effects are abdominal cramps, bloating, diarrhea, dizziness, fatigue, flatulence, headache, nausea and vomiting.

Dosage range

There is currently no established effective dosage for Spirulina platensis. The common dose that has been used is 3–10g daily.

Contraindications/cautions

Potential drug interactions include:

– Anticoagulant drugs
May increase the risk of potential side effect

– Antidiabetes drugs
May increase the risk of hypoglycemia

– Immunosuppressant
May interfere with immunosuppressive therapy

Adverse effects

S. platensis is generally well tolerated. The most common adverse effects are abdominal cramps, bloating, diarrhea, dizziness, fatigue, flatulence, headache, nausea and vomiting.

Dosage range

There is currently no established effective dosage for Spirulina platensis. The common dose that has been used is 3–10g daily.

Contraindications/cautions

Potential drug interactions include:

– Anticoagulant drugs
May increase the risk of potential side effect

– Antidiabetes drugs
May increase the risk of hypoglycemia

– Immunosuppressant
May interfere with immunosuppressive therapy

References :

Jung, F., Kruger-Genge, A., Waldeck, P., & Kupper, J. H. (2019). Spirulina platensis, a super food? Journal of Cellular Biotechnology, 5, 43–54. https://doi.org/10.3233/JCB-189012
Ho, J. N., Watson, R. R., & Lee, L. (2013). Dietary supplements, immune modulation, and diabetes control. Bioactive Food as Dietary Interventions for Diabetes, 111–120. https://doi.org/10.1016/B978-0-12-397153-1.00011-1
Miczke, A., Szulinska, M., Hansdorfer-Korzon, R., et al. (2016). Effects of spirulina consumption on body weight, blood pressure, and endothelial function in overweight hypertensive Caucasians. European Review for Medical and Pharmacological Sciences, 20(1), 150–156.
Lee, E. H., Park, J. E., Choi, Y. J., Huh, K. B., & Kim, W. Y. (2008). Effects of spirulina in type 2 diabetes mellitus patients. Nutrition Research and Practice, 2(4), 295–300. https://doi.org/10.4162/nrp.2008.2.4.295
Hirahashi, T., Matsumoto, M., Hazeki, K., Saeki, Y., Ui, M., & Seya, T. (2002). Activation of the human innate immune system by Spirulina. International Immunopharmacology, 2(4), 423–434. https://doi.org/10.1016/S1567-5769(01)00166-7
Mao, T. K., Van de Water, J., & Gershwin, M. E. (2005). Effects of a Spirulina-based dietary supplement on cytokine production. Journal of Medicinal Food, 8(1), 27–30. https://doi.org/10.1089/jmf.2005.8.27
Mao, T. K., Van de Water, J., & Gershwin, M. E. (2005). Effects of a Spirulina-based dietary supplement on cytokine production from allergic rhinitis patients. Journal of Medicinal Food, 8(1), 27–30. https://doi.org/10.1089/jmf.2005.8.27
Seyidoglu, N., Inan, S., & Aydin, C. (2017). A prominent superfood: Spirulina platensis. In Superfood and Functional Food. https://doi.org/10.5772/66118
Yu, B., Wang, J., Suter, P. M., & Russell, R. M. (2012). Spirulina is an effective dietary source of zeaxanthin. The British Journal of Nutrition, 108(4), 611–619. https://doi.org/10.1017/S0007114511005885
Garcia, F. A., Yuen, V. G., & Campos, H. S., et al. (2018). Spirulina platensis alleviates oxidative stress in type 1 diabetic rats. Food and Nutrition Sciences, 9(6), 735–750. https://doi.org/10.4236/fns.2018.96056

References :

Jung, F., Kruger-Genge, A., Waldeck, P., & Kupper, J. H. (2019). Spirulina platensis, a super food? Journal of Cellular Biotechnology, 5, 43–54. https://doi.org/10.3233/JCB-189012
Ho, J. N., Watson, R. R., & Lee, L. (2013). Dietary supplements, immune modulation, and diabetes control. Bioactive Food as Dietary Interventions for Diabetes, 111–120. https://doi.org/10.1016/B978-0-12-397153-1.00011-1
Miczke, A., Szulinska, M., Hansdorfer-Korzon, R., et al. (2016). Effects of spirulina consumption on body weight, blood pressure, and endothelial function in overweight hypertensive Caucasians. European Review for Medical and Pharmacological Sciences, 20(1), 150–156.
Lee, E. H., Park, J. E., Choi, Y. J., Huh, K. B., & Kim, W. Y. (2008). Effects of spirulina in type 2 diabetes mellitus patients. Nutrition Research and Practice, 2(4), 295–300. https://doi.org/10.4162/nrp.2008.2.4.295
Hirahashi, T., Matsumoto, M., Hazeki, K., Saeki, Y., Ui, M., & Seya, T. (2002). Activation of the human innate immune system by Spirulina. International Immunopharmacology, 2(4), 423–434. https://doi.org/10.1016/S1567-5769(01)00166-7
Mao, T. K., Van de Water, J., & Gershwin, M. E. (2005). Effects of a Spirulina-based dietary supplement on cytokine production. Journal of Medicinal Food, 8(1), 27–30. https://doi.org/10.1089/jmf.2005.8.27
Mao, T. K., Van de Water, J., & Gershwin, M. E. (2005). Effects of a Spirulina-based dietary supplement on cytokine production from allergic rhinitis patients. Journal of Medicinal Food, 8(1), 27–30. https://doi.org/10.1089/jmf.2005.8.27
Seyidoglu, N., Inan, S., & Aydin, C. (2017). A prominent superfood: Spirulina platensis. In Superfood and Functional Food. https://doi.org/10.5772/66118
Yu, B., Wang, J., Suter, P. M., & Russell, R. M. (2012). Spirulina is an effective dietary source of zeaxanthin. The British Journal of Nutrition, 108(4), 611–619. https://doi.org/10.1017/S0007114511005885
Garcia, F. A., Yuen, V. G., & Campos, H. S., et al. (2018). Spirulina platensis alleviates oxidative stress in type 1 diabetic rats. Food and Nutrition Sciences, 9(6), 735–750. https://doi.org/10.4236/fns.2018.96056

The material is prepared for informational purposes only and should not be construed as a piece of personal medical advice. Owing to each person’s varying health needs, a physician should be consulted before acting on any information provided in this material. Although every effort is made to ensure that this material is accurate, it is compiled for internal use only and should not be considered definitive. Neither VitaHealth nor its employees, or information providers shall be responsible or liable for any errors, inaccuracies, or other defects in the information contained in this publication.