spirulina

(spī'rə-lē'nə, spîr'ə-)
n.
A cyanobacterium of the genus Spirulina, valued as a food or nutritional supplement for its high protein content.

[New Latin Spīrulīna, genus name, from Late Latin spīrula, twisted cake. See spirula.]

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Spirulina spp., Cyanophyceae

One of the most well-known blue-green seaweeds that grows in the fresh, alkaline waters of certain lakes, in particular in Mexico, Peru and Africa. Spirulina is considered to be a nutritional concentrate of great interest.

Buying
Spirulina is available in powder form, as flakes, tablets, capsules or gel capsules. It is best to buy it in a glass container or a laminated polyester sachet.

Serving ideas
Spirulina is often dissolved in juice or water or mixed with yogurt or cereal. It is added to stocks, soups, sauces, rice and pasta, just before eating. Some dislike its flavor and color (it colors other foods green), and many prefer to take it in tablet form. The recommended starting dose of spirulina is 0.03 oz (1 g) (dry) over a week, then increase the daily dose by 0.03 oz (1 g) per week until one is taking 0.17-0.35 oz (5-10 g) per day.

Nutritional Information

The nutritional value of spirulina varies according to the season, the growing environment, the harvest and drying process. 
Excellent source: chlorophyll, beta-carotene and other carotenoids (vitamin A precursors), iron (10 g provides 10 mg), thiamine, riboflavin, magnesium and protein (it contains a small amount of methionine, an essential amino acid).
The quality of these nutrients is inferior to those from animal-derived products but superior to those derived from grains and legumes, including soybean. Spirulina contains gamma-linolenic acid, a fatty acid found principally in breast milk. It is low in sodium (1-9 mg/g) and doesn't contain any iodine. Studies suggest that 95% of the vitamin B12 content of spirulina remains inactive in humans.
Properties: revitalizing. Spirulina is said to suppress or reduce the appetite.

Browse other seaweeds: Introduction | Wakame | Kombu | Agar-agar | Sea lettuce | Dulse | Irish moss | Spirulina | Nori | Glasswort | Arame | Hijiki | Kelp

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For more information on spirulina, visit Britannica.com.

Blue-green alga which can fix atmospheric nitrogen to form proteins; eaten for centuries round Lake Chad in north Africa, and in Mexico. Many health claims are made, but are negated by the small amounts eaten.

KEY TERMS Algae (sing., alga)—Any of numerous groups of one-celled organisms containing chlorophyll. Spir-ulina is a blue-green alga. Neuropathy—Condition of weakness affecting the nervous system. Phenylalanine—An essential amino acid that cannot be consumed by people with a metabolic disease known as phenylketonuria (PKU). Phycocyanin—A protein found in spirulina that gives the alga its blue color. Phycocyanin has anti-inflammatory effects. Phytochemicals—Nutritional substances contained in plants.

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What is Spirulina?

Spirulina is a genus of blue-green algae used as a nutritional supplement. Blue-green algae, microscopic fresh-water organisms, are also known as cyanobacte-ria. Their color is derived from the green pigment of chlorophyll, and the blue from a protein called phy-cocyanin. The species most commonly recommended for use as a nutritional supplement are Spirulina maxima and Spirulina platensis. These occur naturally in warm, alkaline, salty, brackish lakes, but are also commonly grown by aquaculture and harvested for commercial use. Spirulina contains many nutrients, including B vitamins, beta-carotene, gamma-linolenic acid, iron, calcium, magnesium, manganese, potassium, selenium, zinc, bioflavonoids, and protein. Spirulina is composed of about 65% protein. These proteins are complete, in that they contain all essential amino acids, plus some nonessential ones. In that regard, it is similar to animal protein, but does not contain saturated fats, or residues of hormones or antibiotics that are in some meats. Since spirulina is normally taken in small amounts, the quantity of dietary protein supplied for the average, reasonably well-nourished person would not be significant. However, it is a good source of trace minerals, some vitamins, bioflavonoids, and other phytochemicals. It also has high digestibility and bioavailability of nutrients.

What is the Purpose of Spirulina?

Spirulina has been used as a source of protein and nutrients, particularly beta-carotene, by the World Health Organization (WHO) to feed malnourished Indian children. The program resulted in a decrease of a type of blindness that results from inadequate dietary vitamin A. The dose used in this year-long study was 1 gram per day.