Health aspects of Spirulina (Arthrospira) microalga food supplement

Spirulina, now named Arthrospira, is a microscopic and filamentous cyanobacterium that has a long history of use as a safe food, lacking toxicity. It is commercially produced in large outdoor ponds under controlled conditions. The aim of this review article is to summarize the recent available information concerning the human clinical potential and applications of Spirulina, as well as clinical data related to the safety and side effects of Spirulina. Potential health benefits of Spirulina are mainly due to its chemical composition, which includes proteins (the highest protein content of any natural food, 55-70 %), carbohydrates, essential amino acids, minerals (especially iron), essential fatty acids, vitamins and pigments. In this respect, three major bioactive components of Spirulina, the protein phycocyanin (a biliprotein pigment), sulfated polysaccharides and gamma linolenic acid seem to play significant roles in imparting improved human body functions. Furthermore, new experimental evidence supports the immunomodulation and antiviral effects of Spirulina supplementation. According to the Dietary Supplements Information Expert Committee of the United States Pharmacopeial Convention, the available clinical evidence does not indicate a serious risk to health or other public health concerns due to Spirulina. However, a few cases of severe side effects have been reported.