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Spirulina: An Overview of Its Nutritional Composition and Use as a Dietary Supplement

The development of our crops is fundamentally attributed to microorganisms, both directly and indirectly.

Spirulina: A Deep Dive into Its Composition and Role as a Dietary Supplement
Spirulina: A Deep Dive into Its Composition and Role as a Dietary Supplement

Spirulina: An Overview of Its Nutritional Composition and Use as a Dietary Supplement

Spirulina, often referred to as 'blue-green algae,' is a fascinating food source that has been gaining popularity in recent years. This cyanobacterium, historically classified under the Spirulina genus but now categorized under the Arthrospira genus, has a rich history and a promising future.

In ancient Aztec times, spirulina was known as 'tecuitlatl'. Today, it is cultivated in a solution containing specific amounts of lifting powder, potassium nitrate, sea salt, potassium nitrate, and iron sulfate at a pH of around 8.5 and 30 degrees Celsius. This versatile organism thrives and is harvested in both fresh and saltwater environments.

Spirulina is convenient due to its ease of production in a small area with little water. It is commonly consumed in powder or supplement form and can even be used as a feed source for livestock, up to 10% of chick and quail feed, 4% of duck feed, and 10% of pig and cattle feed can consist of spirulina.

One serving of Spirulina (7 grams) provides approximately 20 calories, 4.02 grams of protein, 1.67 grams of carbohydrates, 0.54 grams of fat, 8 mg of calcium, 2 mg of iron, 14 mg of magnesium, 8 mg of phosphorus, 95 mg of potassium, 73 mg of sodium, and 0.7 mg of vitamin C. It is also rich in the antioxidant phycocyanin, which gives it its distinctive blue-green color.

Spirulina may act as an antioxidant, lower blood pressure, and have anti-cancer properties. It has been suggested that it may lower 'bad' (LDL) cholesterol levels, potentially reducing heart disease risk. However, it's important to note that the U.S. National Institutes of Health does not recommend spirulina for any specific health condition due to insufficient academic research.

While spirulina offers numerous potential health benefits, it's crucial to ensure that the supplements are produced under sterile conditions. If not, they can contain microcystin toxin, which can cause symptoms like diarrhea, gas, stomach pain, muscle pain, facial flushing, and sweating. Pregnant women, children, and individuals with phenylketonuria should exercise caution when consuming spirulina supplements due to potential risks.

The United Nations Food and Agriculture Organization (FAO) has recommended spirulina as food for astronauts, contributing to its re-emergence as a food source. Numerous studies have been conducted on its potential health benefits, making spirulina a popular plant-based supplement.

In conclusion, spirulina is a versatile and promising food source with a rich history and a promising future. While more research is needed to fully understand its health benefits, it is clear that this blue-green algae has a significant role to play in our diets and possibly even in space exploration.

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