Spirulina as a food supplement and its health effects
What it found
Spirulina is rich in protein, vitamins, minerals and pigments, and has been used as a nutritional supplement for decades.
The authors describe possible antibacterial, anticancer, immune-stimulating and antioxidant effects.
What they found
Nutritional makeup
Spirulina contains 55%-70% protein, 15%-25% carbohydrates, 5%-8% essential fatty acids, plus minerals, vitamins and pigments such as carotenes, phycocyanin and chlorophyll.
Long use as supplement
It has been used as a nutritional supplement for decades. NASA used it for astronauts on space missions, after which its popularity increased.
Possible health effects
The authors list antibacterial, anticancer, metalloprotective, immune-stimulating and antioxidant effects. They say it also has anti-inflammatory qualities by stopping mast cells from releasing histamine.
What the authors conclude
- They also explore the extent of current and future exploration.
How it was done
Spirulina has a chemical composition rich in vitamins, minerals, phenolics, fatty acids, amino acids and pigments that may benefit human health when added to meals.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of existing information, not a new study in people.
- It cannot show whether spirulina causes any health effect in people.
- It cannot show how much spirulina a person would need to take for any effect.
Who paid
- Authors work at
- Nirmala College of Pharmacy, India; Gandhigram Rural Institute Deemed University, India; Sathyabama Institute of Science and Technology, India
The paper
- Title
- Food and drug industry applications of microalgae Spirulina platensis: A review
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Maddiboyina B, Vanamamalai HK, Roy H, et al (2023). Food and drug industry applications of microalgae Spirulina platensis: A review. Journal of basic microbiology. doi:10.1002/jobm.202200704PubMed 36720046DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error