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Spirulina is a genus of the phylum Cyanobacteria. Cyanobacteria are classified as either blue-green algae or as blue-green bacteria. Spirulina is a popular food supplement in Japan and is marketed as a nutritional supplement in the United States. Spirulina, wheat grass, barley grass and chlorella are sometimes referred to as "green foods." There are several species of spirulina. The ones most commonly used in nutritional supplements are Spirulina platensis (also called Arthrospira platensis) and Spirulina maxima.
Spirulina used for the production of nutritional supplements is either grown in outdoor tanks or harvested from lakes in as Mexico, Central and South America, and Africa.
Spirulina is a rich source of protein. It also contains chlorophyll, carotenoids, minerals, gamma-linolenic acid (GLA) and some unique pigments. These pigments, called phycobilins, include phycocyanin and allophycocyanin. The pigments give spirulina their bluish tinge. Phycobilins are similar in structure to bile pigments such as bilirubin. In the spirulina cell, phycobilins are attached to proteins; the phycobilin-protein complex is called phycobiliprotein.
Principal effects:
·Spirulina has putative antiviral, hypocholesterolemic, antioxidant, hepatoprotective, antiallergic and immune-modulatory activities.
·Spirulina has shown some indication of having antiviral effects in preliminary in vitro and animal studies. There is also evidence of a preliminary nature that it might favorably affect some immune functions and have some hepatoprotective capability. It has shown some promise of inhibiting some allergic reactions in recent experimental studies. Hypocholesterolemic effects have been reported in some animal studies.