Spirulina platensis, a super food?
Abstract
Spirulina platensis, a multicelluar, photosynthetic prokaryote (algae) contains a high amount of proteins, vitamins and minerals superior to many foods as e.g. soybeans. Thus, Spirulina platensis was recognized as nutritious food by the United Nations World Food Conference. Due to the high amount of nutritive ingredients Spirulina has a long history as dietary supplement. In addition, spirulina platensis is also efficiently used as forage with known effects on flesh, egg and plumage color, milk yield and fertility. The versatile utilization of the alga can be explained on the one hand with the nutrient levels and on the other hand with recognized effects as anti-viral, anti-bacterial, anti-oxidant, anti-diabetic, anti-cancer and anti-inflammatory substance. Therefore, this alga is named as “superfood”. Beyond, these algae convert carbon dioxide into organic substances and produce oxygen during their growth in alkaline and saline water thereby not wasting fresh water allowing the production in barren areas. Despite this diverse use of Spirulina platensis due to its beneficial properties, many basic mechanisms on a molecular and cellular level are not well understood and should be explored in future studies.
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Total carbohydrate content of spirulina ranges from 15% to 25% dry weight.
“On the other hand, a number of additional studies came to the conclusion that the total carbohydrate content of spirulina ranged from 15% to 25% dry weight [32,33,42,44,45,46].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
The overall composition of spirulina varies depending on the source of algae, environmental conditions of the manufacturing facility, and season.
“The overall composition of spirulina changes depending on the source of the algae used to cultivate it, the environmental conditions of the manufacturing facility, and the season of the year.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
Spirulina contains proteins 55-70%, carbohydrates 15-25%, fats 6-8%, minerals 7-13%, moisture 3-7%, and dietary fibers 8-10%.
“Proteins make up between 55% and 70% of the body of spirulina, while carbohydrates make up between 15% and 25%, fats make up between 6% and 8%, minerals make up between 7 and 13%, moisture (dried algae) makes up between 3% and 7%, and dietary fibers make up between 8% and 10% [32].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
Phycobiliprotein C-phycocyanin and allophycocyanin in a ratio of about 10:1 are responsible for the majority of spirulina's beneficial effects on human health.
“The plant proteins known as phycobiliprotein, which are C-phycocyanin and allophycocyanin in a ratio of around 10:1, are responsible for the majority of spirulina’s beneficial effects on human health [32,45].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
Spirulina contains all vitamins, including vitamin A (β-carotene), vitamin D, vitamin E, vitamin K, vitamin C, and vitamin B complexes such as thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, and cobalamin.
“These algae contain all vitamins, including vitamin A (β-carotene), vitamin D, vitamin E, vitamin K, vitamin C, and vitamin B complexes, such as thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), folic acid (vitamin B9), and cobalamin (vitamin B12) [6,10,32,85,86].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
A 10 g sample of spirulina contains vitamin A 23000 IU, vitamin B1 0.35 mg, carotene 14 mg, vitamin B2 0.40 mg, vitamin C 0.8 mg, vitamin B3 1.4 mg, vitamin D 1200 IU, vitamin B6 60 mg, vitamin E 1.0 mg, folic acid 1.0 mg, vitamin K 200 mg, vitamin B12 20.0 mg, biotin 0.5 mg, pantothenic acid 10.0 mg, and inositol 6.4 mg.
“A sample of 10 g of spirulina contains vitamin A (23000 IU), vitamin B1 (0.35 mg), carotene (14 mg), vitamin B2 (0.40 mg), vitamin C (0.8 mg), vitamin B3 (1.4 mg), vitamin D (1200 IU), vitamin B6 (60 mg), vitamin E (1.0 mg), folic acid (1.0 mg), vitamin K (200 mg), vitamin B12 (20.0 mg, biotin (0.5 mg), pantothenic acid (10.0 mg), and inositol (6.4 mg) [32].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [32]
Spirulina is a rich source of nutrients, including proteins, vitamins, minerals, and antioxidants.
“It is known to be a rich source of nutrients, including proteins, vitamins, minerals, and antioxidants.”
From SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW (2025) · cites this paper as [38]
Contamination level is higher in open pond systems than in closed bioreactors.
“the level of contamination is higher in the open pond system than it is in the closed bioreactors”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [12]
Symptoms of cyanotoxicosis include abdominal discomfort, vomiting, diarrhea, skin irritation, weakness, and sore throat.
“Abdominal discomfort, vomiting, diarrhea, skin irritation, weakness, and a sore throat are some of the symptoms of cyanotoxicosis that can occur after consuming these products [12,13,31].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [12]
The WHO has advised a limit of 1 μg/L of MC-LR in drinking water.
“The World Health Organization (WHO) has advised a limit of 1 µg/L of MC-LR in drinking water [12,33,34].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [12]
The National Institutes of Health in the United States deemed spirulina supplements potentially safe provided they are free of microcystin contamination.
“Spirulina supplements have been deemed “potentially safe” by the National Institutes of Health in the United States, providing that they are free of microcystin contamination [12].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [12]
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SPIRULINA (ARTHROSPIRA PLATENSIS): AN ALTERNATIVE SOURCE OF NUTRIENTS - A REVIEW
Motta, D. N., Malosso, M. G., Barbosa, E. P., Medeiros, E. D. M., & Carvalho, R. P. (2025) · International Seven Journal of Health Research · doi:10.56238/isevjhv4n5-005 · Cited by 1 · see citing works
- Authors
- Jung, F., Krüger-Genge, A., Waldeck, P., & Küpper, J.-H.
- Affiliations
- Saarland University (DE)
- Department of Biomaterials and Healthcare, Fraunhofer Institute Applied Polymer Research (IAP), Division of Life Science and Bioprocesses, Potsdam-Golm, Germany
- Brandenburg University of Technology Cottbus-Senftenberg (DE)
- Corresponding author
- Jung, F.
- ORCID
- Jung, F.
- Venue
- Journal of Cellular Biotechnology
- Publisher
- SAGE Publications
- Published
- 2019-04-22
- Volume
- 5
- Issue
- 1
- Pages
- 43-54
- ISSN
- 2352-3689 (ISSN-L)
- 2352-3697
- OpenAlex
- W2941065000
- Cited by
- 216
- References
- 69
- Citations by year
- 2026: 20 · 2025: 32 · 2024: 39 · 2023: 51 · 2022: 33 · 2021: 31 · 2020: 8 · 2019: 2
- FWCI
- 3.94
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Cellular Biotechnology (publishedVersion)
- Publikationsdatenbank der Fraunhofer-Gesellschaft (Fraunhofer-Gesellschaft) (submittedVersion)
- Fraunhofer-Publica (Fraunhofer-Gesellschaft) (submittedVersion)
- Topics
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- Spirulina platensis, superfoods, cyanobacteria, nutritional value, dietary supplements, animal feed, milk yield, antioxidant activity, anti-inflammatory activity, anticancer activity, antidiabetic activity, CO2 fixation, molecular mechanisms
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