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                                         Information @ a Glance
  • Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria (also known as blue-green algae): Arthrospira platensis, and Arthrospira maxima.
  • Spirulina is a single-celled micro-organism that closely resembles a bacterium. Its spiral-shaped filaments are rich in the plant pigments such as chlorophyll, phycocyanin and beta-carotene.
  • Organic spirulina has the highest protein content compared to other natural food. It is also an excellent source of iron, calcium, magnesium, and a range of vitamins.
  • These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are distinct genera, and that the food species belong to Arthrospira; nonetheless, the older term Spirulina remains the popular name.
  • Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.
  • Spirulina contains unusually high amounts of protein, between 55 and 77% by dry weight, depending upon the source. It is a complete protein, containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine, as compared to standard proteins such as that from meat, eggs, or milk.
  • Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc.
  • Spirulina contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin D, and vitamin E.
  • Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.
  • Organic spirulina contains the highest amount of chlorophyll, carotenoids and phycocyanin and has virtually no cholesterol.
  • Choosing the right spirulina product is important as inferior grades may not provide the outcome that we desire.
  • Most cultivated spirulina is produced in open-channel raceway ponds, with paddle-wheels used to agitate the water. The largest commercial producers of spirulina are located in the United States, Thailand, India, Taiwan, China, Pakistan and Myanmar.
  • Besides looking at nutrient contents, organic spirulina should be certified by regulatory bodies such as Institut of Marktokologie in Switzerland and the cultivation facilities should also be HACCP certified (Food Safety Management).
  • Some organic spirulina distributors went a step further to ensure that their product is free from algal toxins such as microcystin and is both certified kosher and halal for local consumption
  • Technology for production of 30 tons per annum for the production of Spirulina Algae is available in India and has been already successfully transferred to Industry.

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