A review of the potential benefits and toxicity of Spirulina

 A paper reviewing the health benefits and toxicological effects of spirulina was published online August 2 in the Journal of the American Nutrition Association.


Cyanobacteria are a type of algae that perform photosynthesis, and Spirulina is the most commonly used edible cyanobacterium. Spirulina is cultivated because it contains a large amount of protein and is expected to contain essential nutrients such as carbohydrates and vitamins (A, C, E). It is also known to be rich in minerals such as iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc. In addition, gamma-linolenic acid (an essential fatty acid), chlorophyll A and phycobiliproteins (C-phycocyanin, allophycocyanin, beta-carotene) are also major components of the nutritional profile.

Spirulina has been reported to have a variety of promising effects in preventing cancer, oxidative stress, obesity, diabetes, cardiovascular disease, and anemia. It is also effective against muscle spasms. A safe recommended dose of spirulina for adults is about 3-10 g/day, with a biological value (BV) of 75 and a net protein utilization (NPU) of 62. Spirulina, on the other hand, may contribute to acute poisoning, cancer, liver damage, and gastrointestinal disorders, and long-term intake may also contribute to the etiology of Alzheimer's disease and Parkinson's disease.

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