Definition, history and properties

What is spirulina?

A high-value nutritional and therapeutic dietary supplement

Spirulina (Arthrospira platensis) is a micro-organism, which grows rapidly in photosynthesis. It is referred to as a ‘cyanobacterium’, for which the approximate term ‘blue-green algae’ is often used as a synonym, not entirely with accuracy. Whilst this latter term was applied in the past to spirulina, and is hard for some to shake off, the organism is not properly speaking an alga. It grows naturally in the alkaline of certain lakes, in warm, brackish waters.

It is typically 0.1 millimetre in length, looking like a miniscule green filament rolled into a great many closely-bound spirals.

Spirulina has been eaten in some communities in Chad for centuries and to this day. Nowadays is used principally as a dietary supplement of great nutritional and therapeutic value. It is very rich in micronutrients which are easily absorbed by the human body, including beta-carotene (the basis for vitamin A), iron, vitamin B12, gamma-linolenic acid (GLA) and essential fatty acids. These micronutrients enable the body to grow properly and to maintain its vital functions.

Antenna has sequenced the spirulina genome

The spirulina genome was sequenced entirely in July 2009, by Antenna Technologies and two private Swiss companies – Biorigin SA and Fasteris – as well as the Haute École Spécialisée Hepia of Geneva, represented by its research group for Plants and Pathogens.

These parties registered the spirulina genome in the GenBank, thus making it publicly and freely accessible to all potential users and preventing any attempt to patent it. Any interested party can thereby make faster and greater progress in the many potential uses of the organism. These can include nutritional applications, in industrial ecology through carbon sequestration and, indeed, in the production of molecules for therapeutic ends. The complete sequencing of the spirulina genome also enables our own researchers in Antenna to respond to a concern occasionally voiced by certain biologists, namely about, given the ability of many cyanobacteria, under certain circumstances, to produce powerful toxins, where things stand on this front with spirulina.

A cyanobacterial foodstuff

Cyanobacteria are the prime bacteria capable of photosynthesis to produce oxygen. They can be either unicellular, or multicellular. In the latter case, the cells accumulate in colony-type piles, typically in threads of aligned cells. These filaments are called ‘trichomes’.

They are thus real prokaryotes, organisms with no nuclear membrane. This is despite their photosynthetic system being close to that of eukaryotes which contain chlorophyll-a and a II photosystem (PS-II).

This photosystem, together with photosynthetic pigments, accessory pigments and elements for transporting electrons, are all included in the thylacoidal membranes containing so-called phycobilisome granules. It is these granules which, in particular, hold phycocyanin, a pigment which is key to delivering energy to the PS-II. Phycocyanin is a protein comprising a polypyrrole-type prosthetic group; this gives it a blue-ish colour, as well as extremely efficient red fluorescence.

Cyanobacteria are able to absorb carbon through the Calvin cycle and they store energy and carbon in the form of glycogen. They have a considerable variety of metabolic structures, but they all share a lack of the full Krebs cycle.

A sizeable number of cyanobacteria, in particular many of the filamentous ones, are capable of nitrogen fixation, thanks to their specialised heterocyst structures.

To know more

Quelques bases scientifiques et analyse de l’ADN de la spiruline, Antenna Technologies, 2009 (in French)

Spirulina through the ages

Rediscovered in Chad: from dihé to today

The first written records of spirulina date from the 16th century, the time when the Spanish set off on a conquest of South America, and Mexico in particular. It was eaten by the Aztecs who harvested it from the waters of lakes; they mixed it with maize to eat.

Spirulina re-surfaced in the 1950s, when it was (re-)discovered by a mission of European scientists in Chad. In the markets of the region of Kanem, dried biscuits were found on sale, green with a blue hue and bearing the name of ‘dihé’. Further enquiries revealed that dihé was made of masses of a single micro-organism harvested from strongly alkaline local waters, and then dried just on the sands of the shore.

The micro-organism proved to be susceptible to photosynthesis and reproduced itself at a rapid pace. It was given the name ‘spirulina’ because of the filamentous spiral that was visible under a microscope. Its botanical name is ‘Arthrospira platensis’.

The region of Kanem in Chad is desert, scattered with small, temporary lagoons known as ‘wadis’. The sub-soil is rich in a mixture of carbonates and salt (natron), which makes the waters of the wadi particularly alkaline – it is this medium which is very favourable for micro-algae to grow. Spirulina has been a very special and much sought-after foodstuff for centuries throughout Kanem; it is also heavily traded across the Sahel. At regular intervals, local communities harvest the spirulina from the wadis and filter it with water in tightly-woven wicker baskets. The resulting mass looks like a dark-green purée. To prepare it for conserving and sale, it is dried in the open sun, just lying on sand. Once dry, it is broken into largish chunks which keep a long time in dry conditions.

Will the virtuous spiral reach tomorrow?

Come the 1970s, and the boundless doctor and spirulina devotee Ripley D Fox is criss-crossing the world to set up production sites in India, Africa, Vietnam, Peru and China, calling them ‘spirulina farms’. His mission: to deliver a practical response for Third World countries to defeat malnutrition and famine, especially amongst children.

In the West, large swathes of the general public have taken a liking to spirulina, in their endless quest for natural dietary supplements. It has been on the market for ages in the USA, Europe, Japan and China. In the latter, it is mass produced by big laboratories, albeit with some production processes, especially those of drying, causing such industrial spirulina to often lose its nutritional qualities.

As a result of the surge in mass production in China, this one country alone represents 50% of the world market. It has even declared spirulina to be a ‘national food’.

And all the while, more and more scientific studies on the nutritional and therapeutic benefits of spirulina are adding ever-growing weight to this surge of production in ponds and growth tanks across the world. Its recognition at the political level, unlike on the market, is a long time in the making. This is, as it were, an unnatural brake on its adoption in developing countries, where small production units and farms are multiplying in numbers, to bring spirulina to malnourished children.

Nutritional aspects

It is a truly appealing palette which has long attracted researchers, private companies and organisations such as Antenna to spirulina. It is impressively rich in proteins, in rare essential lipids, and in numerous minerals and vitamins. It has an phenomenal growth rate in totally mineral media. Not having any cellulose surfaces, it is perfectly digestible in both raw and dried forms. A great many nutritional tests have demonstrated the good bioavailability of its micronutrients.

Our field experiences have shown that a child suffering from mild and moderate malnutrition can recover with a daily dose of 1 to 3 grams over a period of 4 to 6 weeks. We have supported the establishment of many spirulina cultivation units and can assure enquirers of the relative ease of growing crops which retain their nutritional benefits.

A veritable tableau of contents

  • Exceptionally high content of proteins (between 50 and n70% of its dry weight, a level almost twice as high as that of soya)
  • Exceptionally high content in provitamin A – beta-carotene (one gram of spirulina covers the daily requirements in vitamin A for an adult)
  • Exceptionally high content in vitamin B12 (four times higher than raw liver)
  • Exceptionally high content in iron, and a high content in such minerals as phosphorus, potassium, calcium, magnesium, selenium and iodine
  • Excellent source of zinc, when produced in growth tanks to which zinc has been added
  • Very high content in gamma-linolenic acid. GLA is the precursor to anti-inflammatory and immune mediators, and is the second richest source of this nutrient after maternal milk.
  • Vitamins B1, B2, B3, B5, B6, B7, B8, B9, vitamin D, vitamin E and vitamin K
  • The eight essential amino acids which the body cannot synthesize: isoleucine (required for optimal growth); leucine (stimulator of brain functions), lysine (necessary for producing antibodies, enzymes and hormones), methionine (rich in sulphur, has antioxidant properties), phenylalanine (requited by the thyroid gland), threonine (improves intestinal and digestive functions), tryptophane (regulates serotonin) and valine (naturally stimulates mental and physical capacities).
  • Some fifteen pigments, including chlorophyll and phycocyanin which have anti-inflammatory, antioxidant and antitumor properties.

To know more

Spirulina: Nutritional Aspects, J. Falquet and J.-P. Hurni, Antenna Technologies, 2006

Therapeutic aspects

In addition to its nutritional aspects, spirulina is also rich in therapeutic properties. Several of the molecules found in spirulina have been studied for their biological activities. Its immunostimulants and antivirals in particular are of great interest in the field of malnutrition, which weakens the immune defences of a malnourished child.

An important potential of spirulina in malnourished patients infected by HIV in Africa

A study conducted in Cameroon, published May 2nd 2011 in Nutrition and Metabolic Insights is now showing its nutritional efficiency in terms of weight gain in malnourished people infected with HIV. This study also shows a revival of immunity-markers and a decrease in viral load, linked to the additional therapeutic properties of spirulina, a clinical observation of particular interest. The authors conclude that this new study “confirms the interest in considering this alga routinely for nutritional rehabilitation among this type of patients.”

Nutritional care of people living with HIV/AIDS remains a serious problem in Africa, partly due to the fact that malnutrition and HIV mutually reinforce each other. Spirulina, on the basis of its micronutrient composition, its health benefits and the fact that it is grown locally, demonstrates important advantages in the fight against malnutrition. In addition to its specific nutritional properties, Spirulina also has therapeutic properties of particular interest in this type of patients, including antiviral and immunostimulatory properties.

Clinical studies have evaluated the effectiveness of an Spirulina-based approach on the evolution of anthropometric, biological and nutritional parameters in malnourished patients infected by HIV in Africa. In Burkina Faso, a pioneering study of nutritional rehabilitation on 170 children had shown a particularly favorable impact in the renutrition of HIV-infected children with locally produced spirulina.

This study has been conducted with spirulina in 52 malnourished HIV-positive adults, naive to antiretroviral treatment. This randomized single-blind study compared a group of patients supplemented with Spirulina compared to a group receiving soya beans, a standard nutritional rehabilitation supplement.

The biological parameters of patients were measured at baseline and after 12 weeks follow-up. At the endline of 12 weeks, weight and body mass index (BMI) were significantly increased in both groups (P = 0.01). In both groups, CD4 markers of immunological activity had also significantly increased (P <0.001). However, the increase was significantly larger in the group receiving spirulina (P = 0.02). Similarly, in both groups, the HIV viral load was significantly reduced. The decrease was significantly greater among patients receiving spirulina. (P=0.02)

Article by M. Azabji-Kenfack and team: Potential of Spirulina Platensis as a Nutritional Supplement in Malnourished HIV-Infected Adults in Sub-Saharan Africa: A Randomised, Single-Blind Study. Nutrition and Metabolic Insights 2011:4 29–37.

Spirulina : The nutrition solution for rich and poor

spirulina_rich_poorSpirulina & Spirulina Fortified Foods

A fast-growing microscopic blue-green algae, spirulina produces more than 20 times more food protein than other land plants such as soy, using far less water, land and energy than conventional crops. Spirulina can be grown on infertile land and alkaline and brackish water, not competing for valuable fertile land and fresh water needed by most food crops. Beyond spirulina’s 60% digestible protein, highest beta-carotene, B-12, iron, trace minerals and GLA essential fatty acid, is a rainbow of pigments, phycocyanin, polysaccharides and phytonutrients.

 Our studies have shown that an undernourished child taking 1 gram of spirulina per day for at least 3 months can often regain normal growth. We have also seen the positive effects of spirulina on HIV Aids and tuberculosis patients, as well as people suffering from anemia or Vitamin A deficiency.

The most crucial cognitive and physical development stages of a human being happen in the womb and the first 2 years of life. Antenna is committed to making spirulina affordable and accessible to marginalized communities, especially pregnant and breastfeeding women and young children to ensure every child has the best possible start in life.

The UN General Assembly encourages the production and use of spirulina for the reduction of hunger and poverty and to combat the food crises.

In India, Antenna has developed chickee bars and a hard candy with spirulina, and we are now developing a soft spirulina candy and spirulina fruit leather.

In Myanmar, one of the countries where spirulina grows naturally, June Pharmaceuticals is producing spirulina products such as jelly, pasta, cookies, soup, soy bean sauce, cordials, wine, coffee and tea.

We have also come across spirulina chocolate, fruit bars (NaturKraftWerke, VegaLife), spirulina crunchies, and spirulina superfood balls. Bolthouse Farms « Green Goodness » Juice, as well as Odwalla’s « Original Superfood » smoothie, also contain spirulina. And of course Spiralps in Switzerland produces a fresh spirulina drink.

We are always on the lookout for new products, ideas and partners. Please get in touch if you would like to share your ideas, build your own spirulina farm, or collaborate on product development. We look forward to hearing from you! Write to us here

Additional information (nutrition information, programmes and spirulina sales)

Antenna’s research / Spirulina properties / MSD Consulting / Spirulina Source / Earthrise / Cyanotech / Sanat