Nutritional aspects

(This information is not intended for use as, and should not be construed as, medical advice. You should always consult with a physician or qualified health care professional for medical advice and health recommendations. Do not disregard, avoid, or delay seeking medical advice because of something you may have read on this site).

We offer you an overview of the nutrients present in more or less significant quantities in Spirulina and their functions.

Proteins

The protein content of Spirulina varies from between 55% to 70% of its dry weight - exceptional values, even among micro-organisms.
Highly digestible and assimilated (no cellulose in its cells wall), Spirulina proteins are complete, because all the essential amino acids are present. These amino acids are essential because they cannot be manufactured in the body and must be supplied in the diet. Non-essential amino acids are needed too, but the body can synthesize them from essential amino acids.
Slightly limited in methionine and cystine, for the body to use fully all the amino acids in the Spirulina, it is good to eat it with other plant proteins that will complement it. This is what peoples who have a tradition of using Spirulina do.
It also contains few calories and virtually no cholesterol.

Iron

Spirulina is a source of iron (5 to 10mg/10g), a mineral essentially present in food from animal origin as meat, giblets, fish, but more absorbable as the form of iron found in vegetables and most meats.
Iron plays a crucial role in the formation of red blood cells which transport oxygen throughout the body. Iron is also part of the process that governs cell growth and differentiation.

Vitamin B12

it is necessary to emphasize the Vitamin B12 content in Spirulina (cobalamin, 10 to 20 µg/10g, assimilated at 36%), by far the most difficult to get from a vegetarian diet as it cannot be found in common vegetables.
Vitamin B12 is necessary for development of red blood cells, especially in the bone marrow and nervous system.
The deficiency in Vitamin B12 results either from a lack of contribution (strict vegetarian diet), or from a lack of absorption.
It is necessary for the development of red blood cells and the nervous system. Also, with folic acid or Vitamin B9, it is involved in the development of DNA.
In fact the only Vitamin B12 producers are bacteria; all higher animals have to acquire it indirectly from a bacterial sub product.

ß Carotène

Present for a little less than 50% of carotenoids, it is converted by the body into Vitamin A (7 to 14mg/10g). Bioavailability is 17% to 20%.
Although Vitamin A is only present in food from animal origin, ß Carotene can be found in vegetables with orange or dark green color.
This vitamin plays an essential role in vision, but also for bone and teeth formation, and for the functioning of reproduction immune systems. It also contributes to the integrity of tissues (skin and mucous membranes), which are our first line of defense against bacteria and viruses.
Although ß carotene is best known, Spirulina contains an antioxidant rich complex of at least ten carotenoids. These mixed carotenes and xanthophylls function at different sites in the body and work synergistically with the other essential vitamins, Vitamin E, minerals and phytonutrients in Spirulina. This is more effective than an isolated, synthetic beta carotene supplement. Studies have actually shown that neither Vitamin A nor synthetic ß carotene play the same protective role as the natural ß carotene.

Gamma linolenic acid

Humans require a dietary source of essential fatty acids (previously Vitamin F) that cannot be synthesized within our body from other components (or in a small quantity only), and therefore must be obtained from the diet.
Spirulina has 6 to 8% lipids or fats, and most of these are essential fatty acids in the form of linoleic acid (LA, precursor of omega-6) and gamma-linolenic acid (GLA - omega-6, present in 25 % of the lipid fraction of Spirulina).
Omega-6 is the precursor to the body’s hormones called prostaglandins (lasting no more than 1 to 3mn).
They control many functions (proper functioning of the nervous, cardiovascular and immune systems, in allergic and inflammatory reactions, healing and wound healing).
Dietary saturated fats, alcohol, diabetes and ageing reduce the metabolism of omega-6.

Vitamin E

Vitamin E is widely distributed in food. By far the richest sources are wheat germ, cold pressing vegetable seed oils and whole cereals. It is also present in Spirulina (0.5 to 2mg/10g).
Vitamin E is a major antioxidant, combined with other antioxidants (like selenium, Vitamin C, or ß carotene) it will prevent the oxidation of essential fatty acids, the formation of free radicals and thus appearance of ageing spots. It also plays a role in cardio protection.

Trace elements and enzymes

Spirulina contains trace elements (beside iron listed previously) in an easy assimilated form :

  • Selenium (antioxidant, proper functioning of the immune system, detoxifying),
  • Manganese (antioxidant, anti-allergic and anti-infectious),
  • Magnesium (proper functioning of muscles, arteries, nerve cells, regulates the heartbeat, the blood sugar and blood pressure),
  • Calcium (calcification, coagulation, muscle contraction, favorably absorbed with phosphorus and magnesium whose content is balanced thereby, avoiding decalcification by an excess of phosphorus).

Spirulina as all living beings contain numerous enzymes such as superoxide dismutase SOD which have antioxidant properties but whose effects remain uncertain.

A rainbow of colors

This microalgae we call blue is in fact multicolored.
The green color comes from chlorophyll (1 %), which has antiseptic, detoxifying and purifying properties.
The blue color comes from the phycocyanine (15 %, but less intense than the green color of the chlorophyll), which is used as food-coloring agent, plays a role as an antioxidant and in the good functioning of the immune system.
The yellow, pink and orange colors result from carotenoids (0.47% including ß Carotene) which act as antioxidants in photo-oxidation, contributing to the heightening of colors of ornamental fishes, shrimps, birds, and the skin of chickens. We can also find in human beings the effect of a “tanning pill”, in creating an amber complexion.

Other Vitamins present in Spirulina in significant quantity

  • Vitamin B1 (useful for the production of energy, participates in the transmission of nerve impulses and growth),
  • Vitamin B2 (useful for the production of energy, the formation of red blood cells and hormones, and growth),
  • Vitamin D (the vitamin associated with growth; necessary for the calcification of bones and teeth, it maintains a good assimilation and concentration of calcium and phosphorus in our body).

Links

For more information on nutrients & phytonutrients, visit this good website :
www.healthvitaminsguide.com

For more information on the nutritional aspects of Spirulina, this is a good website from R. Henrikson :
www.spirulinasource.com
or on the website of Antenna Technologies :
www.antenna.ch

For more information on spirulina’s typical composition : spirulina-typical-composition.pdf