Spirulina (freshwater blue-green microalgae Spirulina) is one of the most extensively studied microorganisms and is a valuable nutritional supplement. Regular consumption of spirulina has a noticeably positive effect on the body. But what makes these tiny, almost invisible algae so uniquely beneficial for health?
Exceptionally Rich Composition
The chemical composition of spirulina is truly impressive. It is rich in vitamins, minerals, and other bioactive compounds.
About 55–70% of spirulina’s dry weight is protein — significantly more than in beef, dairy products, eggs, and even soy, which is considered a top plant-based protein source. Moreover, spirulina proteins are of high quality, containing all essential amino acids.
Many of the proteins in spirulina are enzymes — natural catalysts necessary for metabolic processes such as digestion, energy production, and immune function. One particularly important enzyme is superoxide dismutase, one of the most powerful antioxidants, which protects the body from oxidative stress caused by free radicals.
Spirulina contains essential minerals like iron, chromium, and selenium: Iron is vital for oxygen transport and energy metabolism. Women often experience iron deficiency due to blood loss during menstruation. Iron is also involved in immune responses and hormone synthesis. Chromium helps regulate blood sugar levels. Selenium provides antioxidant protection, aids detoxification, supports immunity, and contributes to the prevention of tumors and premature aging.
Spirulina is a natural source of vitamins: Beta-carotene (provitamin A) supports vision, skin regeneration, and immunity, and has strong antioxidant properties. Vitamin E stabilizes cell membranes, strengthens the immune and vascular systems. B vitamins participate in energy metabolism, nerve impulse transmission, and support cognitive functions like memory, attention, and thinking. A deficiency can also negatively affect the skin.
Spirulina contains rare but essential fatty acids, especially gamma-linolenic acid (GLA). GLA contributes to building cell membranes, reduces inflammation, and strengthens and cleanses blood vessels. There are few foods high in GLA, and they are often expensive — such as evening primrose oil, borage oil, pomegranate seed oil, and hemp.
Other Valuable Components: Glycolipids support cell membrane functions, enhance nerve impulse transmission, and some boost immune defenses. Polysaccharides benefit the cardiovascular system and immunity and are involved in blood clotting processes. Spirulina is rich in valuable plant pigments: Chlorophyll promotes blood formation, supports the immune system, and binds and removes heavy metals and other toxins from the body. Phycocyanin activates key immune cells — leukocytes — and has strong antioxidant effects.
Quality Matters
The benefits of spirulina directly depend on its quality and purity. Cheap, mass-produced spirulina is often grown in open and uncontrolled bodies of water — lakes or ponds — where there is a high risk of contamination by other algae, dust, toxic substances, and airborne impurities. The use of poor-quality fertilizers further degrades the final product.
In contrast, organic spirulina (or bio-spirulina) is cultivated under controlled conditions in pools with drinking-quality water. All parameters — water purity, temperature, composition, as well as the regularity and safety of organic fertilizers — are strictly monitored. No pesticides, herbicides, or animal-based fertilizers are used.
Such a product is completely safe and delivers all the health benefits without burdening the body with toxins, allergens, or harmful impurities.
Certification and Standards
Organic spirulina is produced in accordance with Naturland standards — an organic farming association whose requirements exceed the basic EU norms. Naturland’s approach is based on sustainable land use, protection of nature, climate, and biodiversity, as well as safeguarding consumer
