A Prominent Superfood: Spirulina platensis

Seyidoglu, Nilay; Inan, Sevda; Aydin, Cenk

doi:10.5772/66118

Cited by 79Seaweed-derived Bioactive CompoundsAlgal biology and biofuel productionAquaculture Nutrition and Growth

A Prominent Superfood: Spirulina platensis

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Seyidoglu, Nilay, Inan, Sevda, Aydin, Cenk·2017·Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

DOI 10.5772/66118

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Abstract

Our planet’s resources have been declining, as you know. The life qualities of humans have also changed a little because of their economy, nutrition, sports, and family life. Therefore, more alternative resources are being sought after by humans. Also, in the food supply for animals, scientists have been researching different and alternative supplements for growth performance, immunity, reproduction, and metabolism. Spirulina platensis and its contents have been linked to a nutritional component in both human and animal health and welfare. Growth and immunomodulation properties of this supplement have been widely studied in animals and humans, recently. Nowadays, nutritional specifics of S. platensis are a main focus for researchers. S. platensis is a single-cell protein due to its rich components, such as protein, essential amino acids, fatty acids, antioxidant pigments, carotenoids, beta-carotene, and phycocyanin. Today, researchers study the nutritional quality and investigate the effects of S. platensis on growth, immunity, antioxidant, antitoxicologic, anticancerogenic, cholesterol and glucose metabolism, and fertility. For these reasons, S. platensis may be acceptable as an alternative and/or superfood for the next generation. So, we review this information regarding S. platensis using historical background, literature reviews, qualitative studies, and microscopic appearances in this chapter.

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γ-Linolenic acid makes up around 20% of the overall PUFA content that can be found in spirulina.
“This particular acid makes for around 20% of the overall PUFA content that can be found in spirulina.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.4 (Lipids; page not provided) identifies γ-linolenic acid as a fatty acid in Spirulina platensis, but gives no percentage of its PUFA content. The fatty-acid table in our copy does not provide a readable value, so the claimed 20% is not supported. (LLM, conf=0.84)
Experimental — accuracy not yet measured
Spirulina carbohydrates contain no cellulose; they are made of sugars such as glucose, mannose, galactose, and xylose, plus glycogen.
“There is no cellulose present in spirulina algae’s carbohydrates; instead, they are made up of a variety of sugars, such as glucose, mannose, galactose, and xylose, in addition to glycogen.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.5 (Carbohydrates; page not provided) says S. platensis contains glucose, mannose, galactose, and xylose and does not contain cellulose. It does not identify glycogen as a component; a search for “glycogen” found no supporting passage in our copy. (LLM, conf=0.88)
Experimental — accuracy not yet measured
Spirulina carbohydrates are simple to digest, nutrient-dense, and may be consumed by elderly individuals and those with intestinal malabsorption.
“As a result, the carbohydrates included in spirulina are simple to digest, as well as nutrient-dense, and may be consumed by elderly individuals and those who have intestinal malabsorption.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.5 (Carbohydrates; page unavailable) says spirulina lacks cellulose, is easily digestible, and is significant for elderly people and those with intestinal malabsorption. Section 2.1 (Usage as food; page unavailable) describes spirulina as highly nutritious, but does not specifically describe its carbohydrates as nutrient-dense. (LLM, conf=0.83)
Experimental — accuracy not yet measured
Carbohydrates in spirulina spp. are around 13.6%.
“According to the findings of various studies, the proportion of carbohydrates present in spirulina spp. is around 13.6% [42,43].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.5 (Carbohydrates; page not provided) states that S. platensis contains 13.6% carbohydrates. It does not establish that this proportion applies to Spirulina species generally. (LLM, conf=0.85)
Experimental — accuracy not yet measured
Spirulina is more beneficial in children suffering from malnutrition than milk powders, which contain lactic acid that is difficult to digest and absorb.
“It was discovered that this algae is more beneficial in children who are suffering from malnutrition than milk powders, which contain lactic acid that is difficult to digest and absorb.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 2.2 reports weight gain and improved health in malnourished children given Spirulina. A protein-content table lists Spirulina and skimmed powdered milk, but the paper does not report that Spirulina is more beneficial for these children than milk powder or say that lactic acid in milk powder is difficult to digest and absorb. (LLM, conf=0.87)
Experimental — accuracy not yet measured

Spirulina has high protein digestibility ranging from 85% to 95%.
“Additionally, it has a high digestibility of its proteins, ranging from 85% to 95%, and the process of acquiring proteins through proteolytic enzymes is straightforward in comparison to the process of obtaining enzymes from vegetables.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.5 (Carbohydrates; page unavailable) describes S. platensis as easily digestible, but attributes this to its lack of cellulose. Section 1.3.1 (Protein and amino acids; page unavailable) discusses protein content and amino acids, not protein digestibility. Our copy does not give the claimed 85%–95% range. (LLM, conf=0.82)
Experimental — accuracy not yet measured
Seyidoglu et al. reported dry spirulina is an excellent source of vitamins E, B1, B2, B3, B6, B12, K, folic acid, biotin, and pantothenic acid, with amounts of 5, 3.5, 4.0, 14.0, 0.8, 0.32, 2.2, 0.01, 0.005, and 0.1 mg/100 g.
“According to Seyidoglu et al. [43], dry spirulina is an excellent source of vitamins, such as vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin K, folic acid, biotin, and pantothenic acid. The amounts of these vitamins in dry spirulina were 5, 3.5, 4.0, 14.0, 0.8, 0.32, 2.2, 0.01, 0.005, 0.1 mg/100 g.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
The vitamin table in the paper lists all ten amounts in the claimed order, in mg/100 g. However, section 1.3.2 says the vitamin B12 content is disputed and reports that some researchers consider it an inactive pseudovitamin, so the unqualified description of spirulina as an excellent source of B12 overstates the paper. (LLM, conf=0.87)
Experimental — accuracy not yet measured
Spirulina algae are one of the greatest dietary sources rich in pigments, particularly C-phycocyanin, which has 14% iron, and have the greatest value of chlorophyll at 1%.
“One of the greatest dietary sources rich in pigments are spirulina algae, particularly C-phycocyanin, which has 14% of the element Fe in it. Additionally, it has the greatest value of chlorophyll (1%)”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.7 (Pigments; page not provided) identifies C-phycocyanin as an important Spirulina pigment, says it includes iron, and describes S. platensis as having a high chlorophyll value of 1%. It does not say that iron constitutes 14% of C-phycocyanin; its 14% statement concerns dry weight, so the claim misstates that figure. (LLM, conf=0.88)
Experimental — accuracy not yet measured
Unsaturated fatty acids have a beneficial effect on the majority of chronic diseases plaguing modern civilization, such as cancer, diabetes, heart disease, arthritis, and Alzheimer's disease.
“The fact that unsaturated fatty acids have a beneficial effect on the majority of the chronic diseases plaguing modern civilization, such as cancer, diabetes, heart disease, arthritis, and Alzheimer’s disease, is one of the primary reasons for their significance.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 3.3 (page unavailable) suggests that gamma-linolenic acid in Spirulina may help reduce hyperglycemia, while section 3.4 links it to control of inflammation. The paper does not establish that unsaturated fatty acids benefit the listed chronic diseases generally; its cancer discussion concerns other Spirulina components, and the passages found do not address Alzheimer’s disease. (LLM, conf=0.84)
Experimental — accuracy not yet measured
Dry spirulina algae contain isoleucine, leucine, lysine, valine, arginine, alanine, aspartic acid, glutamic acid, and glycine at quantities of 3.209, 4.947, 3.025, 3.512, 4.147, 4.515, 5.793, 8.386, and 3.099 g/100 g, respectively.
“Isoleucine, leucine, lysine, valine, arginine, alanine, aspartic acid, glutamic acid, and glycine were the amino acids that were discovered in dry spirulina algae; their quantities were 3.209, 4.947, 3.025, 3.512, 4.147, 4.515, 5.793, 8.386, 3.099 g/100 g, respectively [43].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Dried spirulina algae contain calcium 700 mg/100 g, chromium 0.28 mg/100 g, copper 1.2 mg/100 g, iron 100 mg/100 g, magnesium 400 mg/100 g, manganese 5.0 mg/100 g, phosphorus 800 mg/100 g, potassium 1400 mg/100 g, sodium 900 mg/100 g, and zinc 3 mg/100 g.
“It was revealed that the quantity of minerals in dried spirulina algae is as follows: 700 mg/100 g for 700 mg/100 g for Ca, 0.28 mg/100 g for Cr, 1.2 mg/100 g for Cu, 100 mg/100 g for Fe, 400 mg/100 g for Mg, 5.0 mg/100 g for Mn, 800 mg/100 g for P, 1400 mg/100 g for K, 900 mg/100 g for Na, and 3 mg/100 g for Zn [43].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
The overall concentration of carotenoids in dried spirulina was 6.928 mg/kg, with xanthophylls accounting for 83.6% (5.787 mg/kg) of total carotenoids.
“It was also reported that the overall concentration of carotenoids in dried spirulina was 6.928 mg/kg, with the total content of xanthophylls accounting for 83.6% (5.787 mg/kg) of the total carotenoid content [43,101].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [43]
Section 1.3.7 (Pigments; page unavailable) mentions carotenes and xanthophylls in S. platensis, but gives none of the claimed concentrations or the 83.6% proportion. Searches for the exact figures and for total carotenoid and xanthophyll content found no passage verifying those measurements. (LLM, conf=0.72)
Experimental — accuracy not yet measured

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Authors: Seyidoglu, N., Inan, S., & Aydin, C.
Affiliations: Tekirdağ Namık Kemal University (TR)
Venue: Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine
Publisher: InTech
Published: 2017-02-22
DOI: 10.5772/66118
OpenAlex: W2590276465
Cited by: 78
References: 123
Citations by year: 2025: 10 · 2024: 14 · 2023: 16 · 2022: 8 · 2021: 12 · 2020: 8 · 2019: 9 · 2018: 1
FWCI: 9.51
Type: book chapter
Language: en
Open access: hybrid
doi.org
Licence: cc-by
Locations: InTech eBooks (publishedVersion, cc-by)
BiblioBoard Library Catalog (Open Research Library) (submittedVersion, cc-by)
Contact-less Assessment of In-vivo Body Signals Using Microwave Doppler Radar (InTech) (submittedVersion, cc-by)
Funders: European Food Safety Authority
Topics: Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
Keywords: Spirulina platensis, superfoods, microbial protein, phycocyanin, carotenoids, essential amino acids, fatty acids, antioxidant pigments, immunomodulation, growth performance, animal feed supplements, human nutrition, fertility, anticancer activity

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A Prominent Superfood: Spirulina platensis

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