A Review on Health Benefits of Spirulina

Spirulina is a multicellular and filamentous bluegreen microalgae belonging to two separate genera Arthospira Plantis and Arthospira maxima and consists of about 15 species. Of these, Arthospira platensis is the most common and widely available spirulina and most of the published research and public health decision refers to this specific species. It grows in water, can be harvested and processed easily and has significantly high macro-and micronutrient contents. It has gained considerable popularity in the human health food industry and in many countries of Asia it is used as protein supplement and as human health food. From being a ‘complete’ protein source, sprirulina and its components have been shown to have positive benefit across a range of human health indications from malnutrition to antioxidant properties. These reports come from in vitro, animal and human studies. Although, few adverse effects of spirulina supplementation have been reported, most of these can be addressed by ‘organic’ production, good culture, harvest and processing practices along with its careful usage in specific conditions such as metabolic disorders.