Spirulina is a whole product of biological origin. It consists of the dried biomass of the cyanobacterium, Arthrospira platensis. Arthrospira are filamentous microscopic blue-green algae or cyanobacteria that occur abundantly in an almost unialgal form in highly alkaline lakes with high pH. The high pH and alkalinity prevents other algae from growing and it is therefore grown in culture virtually free of contamination by other algae. The true taxonomic name of Spirulina has been revised recently. The edible forms of Spirulina are now called Arthrospira. The common species under commercial cultivation are Arthrospira (Spirulina) platensis and Arthrospira (Spirulina) maxima. The name spirulina is now retained to describe the product and not the algae.

Proper identification of Spirulina requires light microscope examination and some biochemical testing at a minimum. Still there are other algae that look very similar to it and can be confused with it. Nevertheless, the following characteristics may be useful as an identity testing:

1. The filaments are 0.3 - 1.0 mm in length.
2. The filaments are coiled or helical for the most part though there could be straight forms
    times.
3. The filaments are made up of many cells with clear and visible transverse cross walls.
4. The cells making the filaments are shorter than broad. The width varies between 6-12
    micrometers.
5. The cells contain gas vacuoles (air sacs). In the living cell these gas vacuoles help the
    Spirulina to be buoyed up to the surface of the pond to get light. A good test is to place
    some culture in a test tube and observe the algae after one hour. Most of the cells should
    be seen at the top of the tube.

1. The most telling biochemical marker is the content of Gamma Linolenic Acid (GLA) that is
    found virtually absent in other species of blue-green algae. Genuine Arthrospira strains
    have a significant proportion of ?-linolenic acid (GLA), no a-linolenic acid (ALA), a low
    content of 16:1 fatty acids and a very low content of 16:2 fatty acids.
2. The blue pigment, phycocyanin can be used to differentiate the various products that are
    in the market. Some companies claim that their product contains higher content of this
    pigment than others. Since this pigment is also found in other species of blue-green
    algae, it cannot be used to differentiate Spirulina from other species.

1. Color: dark green
2. Smell: Seaweed smell
3. Consistency: Fine powder (40 mesh)

Spirulina is composed of mainly protein (60-70%), providing an almost complete set of essential
(must be obtained from food for the most part) amino acids in addition to several non-essential
(the body can make these) amino acids. Moreover Spirulina contains a rainbow spectrum of
pigments like beta-carotene (pro-Vitamin A), mixed carotenoids, phycocyanin and chlorophyll.
Spirulina is also a rare source of Gamma Linoleic Acid (GLA), an essential polyunsaturated fatty
acid, in addition to being a rich source of iron.

Spirulina is sold commercially as food, dietary supplement, and nutritional supplement

Several animal and some human studies have shown that Spirulina supports immune function. In
particular, it has been shown to promote innate (in-born) immunity, the body's first line of defense.
In this regard it promotes macrophage function, T-cell proliferation and Natural Killer Cell activity.
It is also important in the regulation of antibody production (acquired immunity).
Spiruilna hasbeen shown to inhibit production of IgE and modulate inflammation. Recent studies also show
that Spirulina promotes IgA production in the saliva thereby inactivating foreign bodies and toxins
found in food.

Another important health benefit of Spirulina is that it contains some phytonutrients that have
strong antioxidant and anti-inflammatory activities. These antioxidants support cellular health by
protecting cells from the damaging effects of reactive oxygen radicals. Such reactive oxygen
radicals, that are a result of normal or abnormal metabolism, are known to damage cell
membranes and DNA (the master molecule that programs all cellular structure and function)
thereby negatively changing the structure and function of the cell. The other consequence of such
damaging radicals is premature aging. The phytonutrients in Spirulina have been shown to have
similar antioxidant and anti-inflammatory effects to those obtained from eating certain fruits and
vegetables. The USDA recommends 5-9 servings of fruits and vegetables, and those who cannot
meet this requirement from food may benefit from taking supplements like Spirulina.
For a detailed report of the nutritional and health benefits of Spirulina, the reader is referred to a
recent book:"Spirulina in Human Nutrition and Health" by Eric Gershwin and Amha Belay

Arthrospira platensis is cultivated in an alkaline aqueous medium rich in nutrient
salts. The growth medium consists of water, sodium carbonate, nitrates, phosphates, sulfates,
and trace minerals. The high pH and alkalinity of the growth medium inhibits the growth of
potentially contaminating organisms, resulting in a virtual monoculture of A. platensis. Nutrients
are supplied by reliable manufacturers that include specifications for heavy metals and other
possible contaminants. No solvents, pesticides, herbicides or toxic substances are used during
any cultivation or manufacturing step of the product.
Arthrospira platensis is grown in large, shallow mixed ponds that are lined with
nylon scrim-reinforced polypropylene. This liner material is approved for potable water systems.
Cultures are circulated in a closed circuit by means of a paddlewheel. Nutrients are monitored
and adjusted by laboratory chemists who conduct daily tests to assure consistency and optimal
conditions. Ponds are harvested daily. The culture is transferred with a pump through PVC pipes
into a dedicated processing building, where it is passed over a series of stainless-steel screens to
rinse and concentrate the biomass. The biomass slurry is then transferred by gravity to shaker
screens for further concentration, and finally to a vacuum belt which accumulates the biomass as
a paste and subjects it to a final washing step. The Arthrospira platensis paste is then pumped
into a spray dryer to remove the moisture, resulting in the free flowing fine powder known
commonly as Spirulina. The entire process from pond to powder takes less than 15 minutes.
The dried powder is weighed and vacuum-sealed into various sized oxygen barrier bags to
minimize exposure to air and prevent possible oxidation of phytonutrients such as ß-carotene and
fatty acids. The bags are then packed into cardboard boxes or drums, sealed with tape and
labeled to reflect the package weight and lot numbers for tracking purposes.

Spirulina powder is manufactured in accordance with Current Good Manufacturing Practices
(cGMP) promulgated under the United States Federal Food, Drug and Cosmetic Act and
applicable California statutes and regulations. These laws assure that the facilities, methods,
practices, and controls used in the manufacture, processing, packing, or holding of food products
are in conformance with or are operated in conformity with Good Manufacturing Practices to
assure that the food products are safe for consumption and have been prepared, packed, and
held under sanitary conditions.
Earthrise Spirulina has been affirmed GRAS (Generally Recognized as Safe) by scientific
procedures and FDA review. The two producers of Spirulina in the Unites States also have ISO-
9001 (2000) registration while one of them has obtained Dietary Supplement GMP certification
from the National Nutritional Foods Association (NNFA).
http://www.cfsan.fda.gov/~rdb/opa-g127.html/
http://www.nnfa.org

1. Belay, A. 1997. Mass culture of Spirulina (Arthrospira) outdoors - The Earthrise Farms
Experience. In: Vonshak, A. (ed.) Spirulina platensis (Arthrospira): Physiology, Cell-
Biology and Biotechnology. Taylor and Francis. pp. 131-158.
2. Belay, A. 2002. The potential application of Spirulina (Arthrospira) as a nutritional and
therapeutic supplement in health management. Journal of the American Nutraceutical
Association. 5: 27-48.
3. Cohen Z. & A. Vonshak. 1991. Fatty acid composition of Spirulina and Spirulina-like
cyanobacteria in relation to their chemotaxonomy. Phytochem. 30: 205-206.
4. Cohen Z., M.C. Margheri & l. Tomaselli. 1995. Chemotaxonomy of cyanobacteria.
Phtochem. 40: 1155-1158.
5. Hirahashi T, M. Matsumoto, K. Hazeki, Y. Saeki, M. Ui, T. Seya. 2002. Activation of the
human innate immune system by Spirulina: augmentation of interferon production and
NK cytototoxicity by oral administration of hot water extract of Spirulina platensis. Int
Immunopharmacol. 2(4):423-34.
6. Gemma, C., M.H. Mesches, B. Sepesi, K. Choo, D.B. Holmes & P.C. Bickford. 2002.
Diets enriched in foods with high antioxidant activity reverse age-induced decreases in
cerebellar beta-adrenergic function and increases in proinflammatory cytokines. J
Neurosci.15;22(14):6114-20.
7. Gershwin, ME. & Amha Belay (eds.) 2008. Spirulina in Human Nutrition and Health.
CRC Press, Boca Raton.
8. Mao T.K,, J, Van de Water & M.E.Gershwin 2005. Effects of a Spirulina-based dietary
supplement on cytokine production from allergic rhinitis patients. J Med Food. 8(1):27-30.
9. Tomaselli, L. 1997. Morphology, ultrastructure and taxonomy of Arthrospira (Spirulina)
maxima and Arthrospira (Spirulina) platensis. In: Vonshak, A. (ed.) Spirulina platensis
(Arthrospira): Physiology, Cell-Biology and Biotechnology. Taylor and Francis. Pp.
1-15.
10. www.cfsan.fda.gov/~rdb/opa-g127.html
11. www.5aday.gov/
12. www.nnfa.org
13. www.pubmed.com