Spirulina is the common name attributed to the dried biomass of the cyanobacterium, Arthrospira (A. platensis and A. maxima). The name ‘Spirulina’ is attributed to its perfect spiral shape. It has a high chlorophyll content which gives it deep green colour and phycocyanin which gives it blue colour. It is native to the alkaline lakes of Mexico and Africa. It has been the subject of intense scientific scrutiny mainly owing to its use as food, feed and dietary supplement. It is arguably, the most incredible natural food of the century.
History of Use as Human Food:
The first written records of the use of Spirulina as food goes back to the year 1521. Bernal Diaz Del Castillo, a member of Hernan Cortez’S troops reported that, spirulina (A. maxima) was harvested from lake Texcoco. It was dried and sold for human consumption in a Tenochtitlan (today Mexico City) market. Spirulina was also said to be consumed by people of the Kanembu tribe, near Lake Chad in Africa. This fact was reported in paper published by French phycologist, Dangeard in 1940. Around the same time, French Petroleum Institute got interested in some samples of spirulina that grew abundantly in Lake Texcoco and their subsequent studies resulted in establishment of the first commercial production of Spirulina in 1970s. Since then, the commercial demand for Spirulina has only observed increment.
Beneficial Aspects of Spirulina as Food:
High protein content: Spirulina has a high protein content (about 60-70% of dry weight) which is even greater than meat, egg or milk. It contains 18 out of 22 amino acids required by the body. Unlike other plant food protein in Spirulina can be easily digested and assimilated. A food rich in protein is beneficial in combating malnutrition, a serious challenge affecting 9.8% population globally. ( WHO survey:2021)
Protein Content Comparison:
Food Protein content
Egg (10gm) 1.10gm
Milk (10gm) 0.32gm
Pulses (10gm) 1.8gm
Spirulina (10gm) 6.6gm
As Whole Food:
Spirulina is a concentrated whole food. It is a significant source of both macro and micro nutrients. Along with high protein content it also contains betacarotene (pro.vitA), iron, VitB3,VitB6 , Vit.B12, tocopherol (Vit E), linolenic acid in high amount. It is also rich in trace elements, minerals like Zinc, Calcium, Selenium, Phosphorus among others. It has been designated as ‘health-food’ by WHO.
Food supplement:
Spirulina are popularly used as food supplement mostly due to its immunomodulation and anti-inflammatory effects. The National Institutes of Health (NIH) asserts that S. platensis can be used as a treatment for the nervous system and metabolism, including weight loss, diabetes, high cholesterol, allergy, anemia and wound healing. In fact, The Scientific Committee on Food (SCF) and the European Food Safety Authority (EFSA) recommends 10g of S.platensis as a supplement for daily intake in order to protect the health of humans.
Aid in Digestion:
Spirulina does not contain cellulose in its cell wall hence this single cell protein can be absorbed in the intestinal mucosa and improve the intestinal digestion and mucosal function. It also supports the growth of beneficial microbes like Lactobacillus and Bifidobacterium which helps in digestion and absorption of food.
Animal Feed:
In recent years, Spirulina has also gained popularity as animal feed for healthy growth. It is observed to have massive growth performance. Spirulina’s antiviral, analgesic, antioxidant, probiotic, hypocholesterolemic, antiallergic, immune system activator and cardiovascular protective effect for animal have been reported by the researchers.
Research has also shown growing importance of Spirulina in Fish industry. It increases the growth and helps in earlier maturity in fish, resulting in shorter cultivation and shorter breeding cycle. Hence, the abundance of nutrient content, its ability to grow on diverse environment, relatively economic production process, undoubtedly classifies Spirulina as a superfood. Its production carries a vast potential in supplying an ever-reliable natural food source which can ultimately eliminate the risk of food crisis plaguing the growing global population.
References:
- Nilay Seyidoglu, Sevda Inan, Cenk Aydin : A Prominent Superfood: Spirulina platensis http://dx.doi.org/10.577/66118
- M.E. Gershwin, Amha Belay:Spirulina in Human Nutrition and Health CRC Press (2007)
- B.V. Umesh :Spirulina Unicorn books Pvt.Ltd Second Edition (2002)
- Harald Tietze :Spirulina : Micro Food Macro Blessings Second Edition Harald W.Tietze Publishing Ptv. Ltd
- Linda Braun :Spirulina : Food for Future (1988) Aquaculture Information Center
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