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.