Spirulina (Arthrospira platensis) is called a blue-green algae because it contains both phycocyanin (blue pigment) and chlorophyll (green pigment). It is naturally sterile due its ability to grow in hot, alkaline environments where other polluting organisms cannot survive. Spirulina retains its nutrients even when exposed to high temperatures during processing.
Spirulina contains over 60% complete protein, is high in B complex vitamins, Vitamin E, carotenoids, iron, manganese, zinc, essential fatty acids such as gamma linolenic acid (which is only otherwise found in mother’s milk). It also has more beta carotene than carrots and is one of the few plant sources of Vitamin B12, which is essential for healthy nerves and tissues.
Studies suggest that Spirulina can help stimulate the immune system, increasing production of antibodies and promoting a healthy response to allergens. It may also help promote cognitive and mental function, maintain healthy cholesterol and blood pressure levels and promote the formation and development of red blood cells.
Spirulina has also been shown to promote the growth of probiotics, which can support intestinal health.