What is Spirulina?  What are the spirulina benefits?

What is Spirulina? What are the spirulina benefits?

Do you think you are more conscious about nutrition than you were 5 or 10 years ago? Or are the food sources you have never heard of, a must in your life now? Yes, it is necessary to be open to innovations in nutrition every day. Of course, I always try to keep myself updated on this subject. Whereas it was normal to consume cow’s milk years ago, now I think that plant-based versions should be given a chance. Because when the environment and animal health are added to the business, it is absolutely necessary to change our diet. Today I want to talk about a superfood I took on my radar recently. Spirulina, which comes from a type of seaweed called cyanobacteria called blue-green algae, earns the title of superfood with both the vitamins it contains and its benefits. You can add it to smoothies or juices you prepare in the morning with its powdered versions, and you can benefit from this superfood in capsule forms. The point to note here is that too much of everything is harmful. For this reason, it is essential to adjust the dosage when using spirulina. You can start by consuming 1 teaspoon daily. Well, if you ask what benefits I will get in my body if I consume it, let’s move on to its benefits immediately.

On the super food mission

Rich in vitamins B1, B2 and B3, iron, magnesium and potassium, spirulina acts as a super food thanks to this feature. While it meets the essential amino acids needed, it is also a powerful anti-inflammatory.

Ideal for plant-based protein

Spirulina is also known as a powerful plant-based protein source. As such a resource, it is the kind that should be considered for vegan diets.

Helps maintain blood sugar balance

Spirulina can also help improve blood sugar balance. A small study of 25 patients with type 2 diabetes found that 2 grams of spirulina per day positively affected blood sugar levels.

Has antioxidant properties

Antioxidants fight oxidative stress, which has the potential to damage our cells and even our DNA. Oxidative stress can damage fatty structures in the body. Spirulina, on the other hand, is a very powerful antioxidant, which helps prevent oxidation of LDL (low density lipoprotein – “bad” cholesterol).

It also supports heart health

With regard to LDL, spirulina is known to support “good” cholesterol, HDL levels, while helping to maintain “bad” cholesterol levels. In addition, thanks to its positive effect on the body’s nitric oxide production, it helps blood flow faster and easier by helping blood vessels to relax and dilate.

Effective against anemia

Anemia, which occurs with a decrease in hemoglobin or red blood cells in the blood, is a condition that affects the quality of life considerably. One study in 40 people with anemia observes that spirulina supplements increase the hemoglobin content of red blood cells and improve immune function.

Provides the removal of toxins

Spirulina excludes lead, mercury and other serious harmful toxins. The reason it works so well is because it contains proteins and peptides that are particularly good at binding to toxins and removing them from the body.

May reduce allergy symptoms

If environmental factors are precipitating their allergies, spirulina can take action and fight them. In a study of 127 people suffering from allergies, 2 grams of spirulina per day appears to help reduce common symptoms such as nasal congestion and sneezing.


Panam Parikh, Uliyar Mani, Uma Iyer. “Role of Spirulina in the Control of Glycemia and Lipidemia in Type 2 Diabetes Mellitus”. Şuradan alındı: https://pubmed.ncbi.nlm.nih.gov/12639401/

Carlo Selmi Patrick SC Leung, Laura Fischer, Bruce German, Chen-Yen Yang, Thomas P Kenny, Gerry R Cysewski, M Eric Gershwin. “The effects of Spirulina on anemia and immune function in senior citizens”. Şuradan alındı: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4012879/

Cemal Cingi, Meltem Conk-Dalay, Hamdi Cakli, Cengiz Bal. “The effects of spirulina on allergic rhinitis”. Retrieved from: https://pubmed.ncbi.nlm.nih.gov/18343939/

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