What is spirulina?

Spirulina is a unicellular filamentous cyanobacterium belonging to the Oscillatoraceae family that usually grows in alkaline waters in environments with high solar radiation.

Spirulina is considered one of the most surprising foods today, which has attracted the attention of researchers and experts in human nutrition due to its high content of macro- and micro-nutrients and its therapeutic uses. It contains about 95% of the nutrients considered essential in human nutrition, which makes it an ideal food for humans. These nutrients range from vitamins, minerals, essential fatty acids, amino acids, carbohydrates, nucleic acids, antioxidants, to various types of pigments and phytochemicals of significant value for human nutrition and health. It is also worth noting that it does not contain refined sugars. It is a rich source of highly digestible proteins, contains high levels of B complex vitamins and is a food rich in mucopolysaccharides. Its nutritional content is even higher than other superfoods such as moringa, caco and chia.


For centuries it has been used as a food supplement, due to its high content of proteins, carotenoids, fatty acids, vitamins and minerals7. The biological activity of the components of Spirulina has been the subject of several investigations, including to highlight its lipid-lowering or antioxidant effects. In this sense, in the last 5 years we found only three narrative reviews that report these and other possible effects in humans. The first dates back to 2013 and deals with its nutritional properties and medical applications. The second describes its functional properties. The most recent, more specifically, studies its effects on sports and physical performance.

REFERENCE: Spirulina and its lipid-lowering and antioxidant effect in humans: a systematic review Marco Antonio Hernández-Lepe1, Abraham Wall-Medrano1, Marco Antonio Juárez-Oropeza2, Arnulfo Ramos-Jiménez1 and Rosa P. Hernández-Torres3



Helps reduce blood cholesterol levels

Consuming spirulina can also be an aid if you are looking to reduce blood cholesterol levels, since research published in the Journal of Food Science and Technology found that patients with ischemic heart disease showed a significant reduction in triglycerides. and “bad” cholesterol (LDL) in the blood after consuming this food

Possible anticancer effect

Although studies are still needed to support this property, the few that have been carried out are promising since tests with mice showed that these animals had a reduction in their tumors after topical application or ingestion of spirulina. The study, published in the European Journal of Cancer and Clinical Oncology, revealed that there were even cases where the tumors completely disappeared after a year of consuming the extract.

It is a source of antioxidants

Spirulina contains compounds that have antioxidant effects such as phenolics, phycocyanins and polysaccharides. These compounds help the body combat the effect of free radicals in the body, thus preventing premature aging in the various organs of the body.

Helps fight hypertension

A study published in the Journal of Agricultural and Food Chemistry revealed that the consumption of spirulina helps reduce blood pressure, so it can be used as an aid in the treatment of hypertension in combination with a healthy diet and regular physical activity.

In addition to these benefits, spirulina is attributed other properties such as combating chronic fatigue, promoting weight loss and even helping to combat malnutrition; However, information is needed to support these benefits.

Some people point out that spirulina can also help fight diabetes and, although it has not been proven, there are studies that have indicated that its consumption improves insulin resistance in some cases, so it could be an aid in the prevention of this sickness.

Who can't take spirulina?

Despite the great benefits of spirulina, not everyone is a candidate for taking it because it has anticoagulant effects that can be harmful in some situations. The cases in which they cannot be consumed are in cases of people who take medications that may increase the risk of bleeding, in pregnant women or breastfeeding children and in people who suffer from hyperuricemia, hyperthyroidism or some liver disease and autoimmune pathologies.

If you want to consume spirulina, we recommend that you consult with your family doctor to find out if you are a candidate for using it and what would be the best way for you to consume it.

REFERENCE By Abigail Gómez

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