Paper
The Benefit Of Spirulina
By:
Lia Sari Rahmatin
(E1A012020)
Biology Education
Faculty Of Teacher Training And Education
Mataram University
2014
Paper
The Benefit Of Spirulina
A. Introduction
Spirulina is one of the most explored cyanobacteria.Spirulina is classified to the
blue-green algae. Spirulina is a photosynthesizing cyanophyte (blue-green algae) that
grows vigorously in strong sunshine under high temperatures and highly alkaline
conditions. Spirulina has a simple structure but a complex composition. The potential of
cyanobacteria to produce large number of chemicals and biological compound such as
vitamins, carotenoid pigments, proteins, lipids and polysaccharides. The genus spirulina,
is the most important commercially cultivated cynobacterium, due to its high
nutritional value, chemical composition and safety of its biomass for human
consumption. It is cultivated on a large scale as a monoculture in intensive outdoor
cultivation system.
B. Types Of Spirulina and Its Content
Spirulina or also referred to Arthospira, has a variety of types. Nearly 58
species of Spirulina are recorded, but only a few types that are used for food sources.
Two types of Spirulina well-known in the market is Spirulina platensis and
Spirulina maxima. Two types of Spirulina which is different in shape and size.
Spirulina maxima has a larger size than Spirulina platensis, though the shape is not
too spiral as Spirulina platensis.
Spirulina has some characteristics and nutrient content that suitable as
functional food. protein, essential fatty acids, vitamins, minerals, chlorophyll and
phycocyanin are contained in Spirulina. It is also believed that Spirulina can acts
as medicine.
C. Benefits
Clinical trials have shown that spirulina can serve as a supplementary cure for
many diseases. Spirulina capsules have proved effective in lowering blood lipid level,
and in decreasing white blood corpuscles after radiotherapy and chemotherapy (Ruan,
Long and Guo, 1988; Ruan, Guo and Shu, 1990), as well as improving immunological
function. Spirulina also is used for health food, feed and for the biochemical products
since 1980s (Becker, 1988; Borowitzka, 1988; Richmond, 1988). Spirulina is rich in
high quality protein, vitamins, minerals and many biologically active substances. Its cell
wall consists of polysaccharide which has a digestibility of 86 percent, and could be
easily absorbed by the human body. There are different categories of spirulina food
where pills and capsules made from dry spirulina.
when the algae cells or filaments of spirulina are transformed into powder it can
provide the basis for a variety of food products, such as soups, sauces, pasta, snack foods,
instant drinks and other recipes. Spirulina powder is also an ingredient of an
orange-flavoured chewable wafer and other types of candy, of protein flours (10
percent spirulina added to soybean or to milk-egg powders), and of Pastalina, a green
soy-whole wheat noodle. The preparation of fermented foods such as cheese, yogurt
and tofu, offered many new possibilities to the use of spirulina. Furthermore, extraction
methods could provide a decoloured spirulina powder (yellow-white) which is
odourless and tasteless, and thus suitable for widespread use.
In the agricultur benefit, FAO documented the possibilities of blue-green algae
replacing chemical fertilizers and rebuilding the structure of depleted soils (FAO,
1981).When Spirulina used in combination with other fertilizers, it gave good yield of
tomato (Zeenat, Sharma and Rizvi, 1990)
Numerous animal studies and some human clinical studies have shown that
Spirulina modulates the immune system favorably and it has strong anti-oxidant and
anti-inflammatory effects. Some studies have also shown its anti-cancer effects. In
addition to the potential health benefits described above it is also a good source of
protein, Vitamin A (as beta-carotene), iron, Vitamin B-12 and the rare essential fatty
acid, gamma linolenic acid (GLA). It also contains a rich source of phycocyanin, a blue
pigment with several potential health benefits.
Refferencie
Becker, E.W. 1988. Microalgae for human and animal consumption. In M.A. Borowitzka
& L.
Borowitzka, eds. Micro-algal Biotechnology, pp. Cambridge:Cambridge
University Press.
Belay A., Ota Y., Miyakawa K. and Shimamatsu H., Current knowledge on potential
health benefits of Spirulina, Journal of Applied Phycology, 5, 235241 (1993)
Habib,B Ahsan.,Parvin,Mashuda.2008. A Riview On Culture_Production And Use Of
Spirulina As Food Humans And Feeds For Domestic Animals And Fish.Rome:FAO
Liu, L.C., Guo, B.J. & Ruan, J.S. 1991. Antitumour activity of polysaccharides extracted
from Spirulina. Oceanogr., Chinese.
Zeenat, R., Sharma, V.K. & Rizvi, Z. 1990. Synergistic effect of cyanobacteria and DAP on
tomato yield. Sci. & Culture.
