Spirulina (Spirulina platensis)
Spirulina, a blue-green microalgae, has a long history of use dating back to ancient civilizations. It was traditionally harvested by the Aztecs in Mexico, who called it "tecuitlatl" and ate it as a nutrient-rich food source. In Africa, spirulina has been collected for centuries by the Kanembu people of Lake Chad and used to make a traditional cake called "dihe". Spirulina's natural habitats include warm, alkaline lakes in regions such as Central America and Africa. Its traditional use in these cultures underlines its value as a sustainable and highly nutritious food that is still recognized worldwide today.
Overview and bioactive compounds
Spirulina, a species of cyanobacteria often referred to as "blue-green algae", is known for its rich nutritional profile and bioactive compounds. Despite its ability to photosynthesize, spirulina is not a plant, but a microalgae that grows naturally in warm, alkaline lakes. The species most commonly used in dietary supplements is Arthrospira platensis. Spirulina is praised as a "superfood" because of its impressive content of proteins, essential amino acids, polyunsaturated fatty acids, vitamins and minerals. It also contains various bioactive pigments such as phycocyanin, carotenoids and chlorophyll, which contribute to its vibrant color and potential health benefits. These compounds, along with vitamins and minerals, have made spirulina a popular dietary supplement used in many areas, from combating malnutrition to supporting astronauts on space missions. The richness of nutrients and bioactive compounds in spirulina contributes to its broad potential benefits, although the exact mechanisms are not yet fully understood.
The potential role of spirulina for longevity
Spirulina is frequently studied for its potential role in promoting healthy ageing and longevity, primarily due to its antioxidant and anti-inflammatory properties. The high levels of antioxidants in spirulina, such as phycocyanin, carotenoids and vitamin E, may help to combat oxidative stress, which is a key factor in the ageing process. By increasing the activity of antioxidant enzymes such as superoxide dismutase and reducing lipid peroxidation, spirulina may help protect cells from damage that accumulates as we age. In addition, spirulina's anti-inflammatory properties could contribute to overall health by potentially reducing chronic inflammation associated with many age-related diseases. In addition, its impact on cardiometabolic health, such as improving lipid profiles and lowering blood pressure, could support heart health, which is crucial for longevity.
While these results are promising, most of the evidence comes from preclinical research and small human studies, so further research is needed to confirm these effects in the context of healthy ageing.
Spirulina and its effects on cardiometabolic health
Spirulina is particularly known for its potential benefits for cardiometabolic health, which could indirectly support healthy ageing. Some human clinical studies have shown that spirulina supplementation can lead to modest improvements in lipid profiles, such as a reduction in LDL cholesterol and an increase in HDL cholesterol. In addition, spirulina may help lower blood pressure, particularly in those with hypertension, possibly due to its ability to increase nitric oxide production and its high potassium content. Spirulina's effects on blood sugar levels are also interesting: some studies suggest that it can lower fasting blood sugar levels, making it a potential aid for diabetics. In addition, spirulina may affect fat metabolism and reduce the absorption of fats and carbohydrates from the diet, contributing to overall metabolic health. However, while these potential benefits are encouraging, results from human studies are mixed, and larger, more comprehensive studies are needed to fully understand spirulina's effects on cardiometabolic health and its role in promoting longevity.
About the spirulina powder used
The spirulina powder carefully selected by our experts for ASPRIVA® CORE is of BIO quality. The powder is made from the algae Arthrospira platensis and comes from Asia, where it is cultivated in open ponds under certified organic conditions. The production process involves drying the algae, grinding it and processing it into a fine green powder. The product complies with strict organic standards and EU food safety regulations. The most important quality parameters include a high protein content of 60-75% and a low water content. The raw material is also characterized by very low levels of heavy metals, even in comparison to the legal EU limits. For example, the lead content in spirulina powder is approx. 98% below the EU limit of 1.0 mg/kg.
The product is not genetically modified, is not irradiated and is suitable for vegan, kosher and halal diets.
