Spirulina is one of the most nutrient dense superfoods on the planet and has been shown by numerous studies to have remarkable health benefits – exhibiting anti-cancerous, anti-diabetic, anti-viral and anti-inflammatory effects.
Spirulina is a nutrient dense superfood packed full of vitamins and minerals. It contains between 55-70% protein as well as vitamin B12, making it very popular with vegans and vegetarians. In addition, Spirulina contains phycocyanobilin, noted for its potent anti-oxidative and anti-inflammatory effects. Studies suggest that Spirulina may remarkably help protect the brain, support heart health, modulate cholesterol levels and reduce liver fat. Its positive affects are also believed to extend to the immune system, joint health and exercise performance – Spirulina use has demonstrated up to 20-30% increases in strength. Needless to say, this is one of nature’s therapeutic and muscle building power houses.
1 week supply tabs, 60 Tabs, 120 Tabs, 180 Tabs, 240 Tabs, 100g Powder, 250g Powder, 500g Powder, 1kg Powder
Take 1-3 teaspoons 3 times daily. This can be mixed with any cold drink, smoothie or yoghurt, however, we recommend using natural liquids where possible. Increase your daily intake of water to help the body absorb the Spirulina.
Take 2-6 tablets 3 times daily or 1-3 teaspoons 3 times daily. This can be mixed with any cold drink, for example, water, milk, squash, juice or yoghurt. Increase your daily intake of water to help the body absorb the Spirulina.
100% pure Spirulina.
500mg concentrated Spirulina tablet suitable for vegans and vegetarians.
Food supplements should not be used as a substitute for a varied diet and healthy lifestyle. If you are pregnant, breastfeeding, taking any medications or under medical supervision, please consult a doctor before use. Discontinue use and consult a doctor if adverse reactions occur. Keep out of reach of children. Store in a cool, dry place. Do not exceed the stated dose. Not recommended if you have phenylketonuria (PKU) or an autoimmune disease.
Here are some studies that support the content on this page. We’ve tried to present a good mix of relevant research and have included page links if you want to do some further reading. This is by no means an exhaustive list of the studies carried out on Spirulina, but we hope that you find it useful.
Belay, A., Ota, Y., Miyakawa, K. & Shimamatsu, H. (1993) Current knowledge on potential health benefits of Spirulina. Journal of Applied Phycology, 15(2), 235-241.
Chamorro, G., Pérez-Albiter, M., Serrano-García, N., Mares-Sámano, J.J. & Rojas, P. (2006) Spirulina maxima pretreatment partially protects against 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine neurotoxicity. Nutritional Neuroscience, 9(5-6), 207-212.
Chamorro, G., Salazar, M., Araújo, K.G., dos Santos, C.P., Ceballos, G. & Castillo, L.F. (2002) Update on the pharmacology of Spirulina (Arthrospira), an unconventional food. Archivos Latinoamericanos de Nutrición, 52(3), 232-240.
Ferreira-Hermosillo, A., Torres-Duran, P.V. & Juarez-Oropeza, M.A. (2010) Hepatoprotective effects of Spirulina maxima in patients with non-alcoholic fatty liver disease: a case series. Journal of Medical Case Reports, 4, 103.
Hirahashi, T., Matsumoto, M., Hazeki, K., Saeki, Y., Ui, M. & Seya, T. (2002) Activation of the human innate immune system by Spirulina: augmentation of interferon production and NK cytotoxicity by oral administration of hot water extract of Spirulina platensis. International Immunopharmacology, 2(4), 423-434.
Hwang, J.H., Lee, I.T., Jeng, K.C., Wang, M.F., Hou, R.C., Wu, S.M. & Chan, Y.C. (2011) Spirulina prevents memory dysfunction, reduces oxidative stress damage and augments antioxidant activity in senescence-accelerated mice. Journal of Nutritional Science and Vitaminology, 57(2), 186-191.
Johnson, M., Hassinger, L., Davis, J., Devor, S.T. & DiSilvestro, R.A. (2016) A randomized, double blind, placebo controlled study of spirulina supplementation on indices of mental and physical fatigue in men. International Journal of Food Sciences and Nutrition, 67(2), 203-206.
Khan, Z., Bhadouria, P. & Bisen, P. S. (2005) Nutritional and Therapeutic Potential of Spirulina. Current Pharmaceutical Biotechnology, 6(5), 373-379.
Koníčková, R., Vaňková, K., Vaníková, J., Váňová, K., Muchová, L., Subhanová, I., Zadinová, M., Zelenka, J., Dvořák, A., Kolář, M., Strnad, H., Rimpelová, S., Ruml, T., Wong, R. & Vítek, L. (2014) Anti-cancer effects of blue-green alga Spirulina platensis, a natural source of bilirubin-like tetrapyrrolic compounds. Annals of Hepatology, 13(2), 273-283.
Kulshreshtha, A., Zacharia, A.J., Jarouliya, U., Bhadauriya, P., Prasad, G.B. & Bisen, P.S. (2008) Spirulina in health care management. Current Pharmaceutical Biotechnology, 9(5), 400-405.
Lee, E.H., Park, J.E., Choi, Y.J., Huh, K.B. & Kim, W.Y. (2008) A randomized study to establish the effects of spirulina in type 2 diabetes mellitus patients. Nutrition Research and Practice, 2(4), 295-300.
Miczke, A., Szulińska, M., Hansdorfer-Korzon, R., Kręgielska-Narożna, M., Suliburska, J., Walkowiak, J. & Bogdański, P. (2016) Effects of spirulina consumption on body weight, blood pressure, and endothelial function in overweight hypertensive Caucasians: a double-blind, placebo-controlled, randomized trial. European Review for Medical and Pharmacological Sciences, 20(1), 150-156.
Parikh, P., Mani, U. & Iyer, U. (2001) Role of Spirulina in the Control of Glycemia and Lipidemia in Type 2 Diabetes Mellitus. Journal of Medicinal Food, 4(4), 193-199.
Sandhu, J. & Shenoy, S. (2010) Efficacy of Spirulina Supplementation on Isometric Strength and Isometric Endurance of Quadriceps in Trained and Untrained Individuals – a comparative study. Ibnosina Journal of Medicine and Biomedical Science, 2(2), 79.
Wanga, Z. & Zhang, X. (2016) Inhibitory effects of small molecular peptides from Spirulina (Arthrospira) platensis on cancer cell growth. Food and Function, 7(2), 781-788.
Wu, L.C., Ho, J.A., Shieh, M.C. & Lu, I.W. (2005) Antioxidant and Antiproliferative Activities of Spirulina and Chlorella Water Extracts. Journal of Agricultural and Food Chemistry, 53(10), 4207-4212.