Studies/Evidence of the Value of the “Superfood” Spirulina
Spirulina is a microalgae that has been consumed throughout the world for centuries due to its high nutritional value and health benefits. Today, popular lifestyle personalities endorse Spirulina as a secret, potent “superfood,” a “miracle from the sea.”
“Spirulina” is a type of blue-green algae that grows naturally in oceans and salty lakes in subtropical climates. The Aztecs harvested Spirulina from Lake Texcoco in central Mexico, and it is still harvested from Lake Chad in west-central Africa and turned into dry cakes.
Spirulina was once classified as a plant because of “its richness in plant pigments as well as its ability of photosynthesis,” according to a study published in the journal Cardiovascular Therapeutics. New understanding of its genetics, physiology and biochemical properties caused scientists to move it to the bacteria kingdom, in the genus Arthrospira at first, and later into the genus Spirulina. There are several species, but three (Spirulina platensis, Spirulina maxima and Spirulina fusiformis) are studied extensively because of their high nutritional as well as potential therapeutic values, according to the study’s authors.
 H.-N. Yang, E.-H. Lee, and H.-M. Kim, “Spirulina platensis inhibits anaphaylactic reaction,” Life Sciences, vol. 61, no. 13, pp. 1237–1244, 1997.
 H.-M. Kim, E.-H. Lee, H.-H. Cho, and Y.-H. Moon, “Inhibitory effect of mast cell-mediated immediate-type allergic reactions in rats by Spirulina,” Biochemical Pharmacology, vol. 55, no. 7, pp. 1071–1076, 1998.
 N. Nakaya, Y. Homa, and Y. Goto, “Cholesterol lowering effect of Spirulina,” Atherosclerosis, vol. 37, pp. 1329–1337, 1988.
 July 2010 review of Spirulina’s hypolipidemic effects published in the journal Cardiovascular Therapeutics.
 2008 abstract published in Annals of Nutrition and Metabolism.
 B. Mathew, R. Sankaranarayanan, P. P. Nair et al., “Evaluation of chemoprevention of oral cancer with Spirulina fusiformis,” Nutrition and Cancer, vol. 24, no. 2, pp. 197–202, 1995.
 G. Shklar and J. Schwartz, “Tumor necrosis factor in experimental cancer regression with alphatocopherol, beta-carotene, canthaxanthin and algae extract,” European Journal of Cancer and Clinical Oncology, vol. 24, no. 5, pp. 839–850, 1988.
 J. Schwartz, G. Shklar, S. Reid, and D. Trickler, “Prevention of experimental oral cancer by extracts of Spirulina-Dunaliella algae,” Nutrition and Cancer, vol. 11, no. 2, pp. 127–134, 1988.
 2010 study published in Medicine & Science in Sports & Exercise.