Spirulina emerged around 3 billion years ago and is a resilient ‘algae’ that thrives in high-temperature, highly alkaline environments. Its well-balanced nutritional components have garnered attention, leading to its use in a wide range of fields.
Why is it named “Spirulina,” Why is it often referred to as the king of superfoods?
Spirulina is a type of edible blue-green algae, considered one of the oldest plants on Earth, having appeared around 3 billion years ago. Under a microscope, it appears as a spiral shape, which is why its name is derived from the Latin word ‘Spira,’ meaning ‘twisted’ or ‘spiral’ in English.
Spirulina, often referred to as the king of superfoods, boasts over 50 types of health and nutritional benefits. Its well-balanced nutritional components have garnered attention and are utilized in a wide range of fields, including:
DIC, as the World’s first sucessful mass cultivator of Spirulina
DIC began researching Spirulina in 1970 and, in 1977, became the first in the world to successfully mass-produce Spirulina under controlled cultivation. As a pioneer in the Spirulina industry, DIC has been conducting research for over 50 years.
Inositol, Phycocyanin, Zeaxanthin, Chlorophyll a, Nucleic Acids, SOD (Superoxide Dismutase)
The King of Superfoods: Spirulina “Superfood”,the wisdom of beauty and health from California
Superfoods, Already Popular Among Overseas Celebrities
Superfoods are foods that are nutritionally balanced and have higher nutritional value than typical foods.
They may also contain significantly higher amounts of certain nutrients or health components.
Additionally, superfoods are considered to be somewhere between regular foods and supplements, serving both as ingredients in cooking and as health foods. (Definition of superfoods)
Spirulina is one of the most prominent superfoods, even being selected as one of the “Top 10 Primary Superfoods.”
Top 10 Primary Superfoods
Spirulina
Broccoli Super Sprouts
Camu Camu
Hemp Seeds
Goji Berries
Cacao
Chia Seeds
Açaí
Maca
Coconut
Source: Japan Superfoods Association
Characteristics of Spirulina
1: Rich in Protein with a Balanced Amino Acid Profile
Spirulina contains a high protein content of 55-70%. For reference, the protein content of other protein-rich foods is as follows: tofu 5%, milk 3%, processed cheese 23%, and ground beef 19%. This shows that Spirulina has a significantly high protein content.
2: Contains Approximately 4-8% Dietary Fiber
Dietary fiber is a general term for polysaccharides that are difficult to digest by digestive enzymes. Spirulina’s dietary fiber content is about 4-8%, with more than 40% of it being water-soluble indigestible polysaccharides.
3: Contains Plant Pigments such as Chlorophyll, Carotenoids, and Phycocyanin
The pigments in Spirulina can be broadly categorized into three types: chlorophyll (green pigment), carotenoids such as β-carotene and zeaxanthin (orange-yellow pigments), and Spirulina-specific pigment phycocyanin (blue pigment). When mixed, these pigments give Spirulina its unique dark green color. β-Carotene is known for its nutritional function as provitamin A. Phycocyanin, which gives a vivid blue color, is used as a plant-derived blue colorant in products like gum and frozen desserts.
4: Rich in β-Carotene and B Vitamins
β-Carotene (a precursor to Vitamin A, also known as Provitamin A, which converts to Vitamin A as needed in the body) can be consumed at approximately 7 mg per recommended daily intake of 4g of Spirulina (equivalent to about 20 tablets). Unlike Vitamin A, β-Carotene does not have known adverse effects from excessive intake. Additionally, Spirulina contains vitamins such as B1, B2, and B6.
5: Supplementation of Minerals like Iron and Calcium
Spirulina contains a variety of minerals, including iron, potassium, calcium, magnesium, manganese, zinc, and cobalt. However, it does not contain iodine, which is commonly found in seaweed, making it suitable for those who need to limit iodine intake.
6: Contains γ-Linolenic Acid, a Polyunsaturated Fatty Acid
γ-Linolenic Acid, an essential fatty acid along with linoleic acid and arachidonic acid, is found in higher amounts in Spirulina compared to other algae. γ-Linolenic Acid is metabolized in the body and converted into prostaglandins, which play important roles in various bodily functions.
7: High Digestibility and Absorption Rate of 95%
Nutritional components only become valuable when they are digested and absorbed. Spirulina has a thin and easily breakable cell wall, which means it does not require cell wall-breaking processing to achieve a 95% digestibility and absorption rate, as confirmed by animal test.
8: An Alkaline Food, Similar to Vegetables
Maintaining a balanced diet of alkaline foods like vegetables and acidic foods like meat and fish is important for health. Modern busy lifestyles often lead to diets skewed towards acidic foods. Spirulina is classified as an alkaline food, making it a good choice for those who consume a lot of processed or high-fat foods.
Example of Nutritional Content Analysis of Spirulina Powder (per 100g)
General Components
Calories
378kcal
Protein
67.5g
Fat
6.9g
Carbohydrates
8.4g
Dietary Fiber
6.1g
Fatty Acids
Gamma-Linolenic Acid
1.42g
Linoleic Acid
1.20g
Others
Chlorophyll a
1,160mg
Phycocyanin
8,200mg
Zeaxanthin
122mg
Inositol
76mg
Vitamins
Vitamin A (Retinol Equivalent)
21,100μg
B1
3.39mg
B2
3.82mg
B6
0.99mg
Niacin Equivalent
33.0mg
Folic Acid
0.11mg
Pantothenic Acid
1.58mg
Biotin
23.6μg
E
12.3mg
K1
1,200μg
K2
50μg
Minerals
Calcium
194mg
Phosphorus
963mg
Iron
49.4mg
Sodium
670mg
Potassium
1.74g
Magnesium
292mg
Zinc
1.83mg
The Beautiful and Vibrant Phytochemicals in Spirulina
Phytochemicals, which vegetables and fruits use to protect themselves from the sun’s ultraviolet rays, have excellent beneficial effects and are believed to work similarly in our bodies. In addition to the five essential nutrients for humans—carbohydrates, proteins, fats, vitamins, and minerals—dietary fiber is known as the sixth nutrient. Recently, phytochemicals have gained attention as the “seventh nutrient.”
Spirulina also contains pigments and phytochemicals that are indispensable for the functioning of the human body.
【Blue】 ＜Phycocyanin＞
Phycocyanin is one of the pigments involved in photosynthesis in cyanobacteria and is a major protein in spirulina. It exhibits a vivid blue color. As a valuable plant-derived food colorant, it is used in frozen desserts, ice cream, gum, candy, and wasabi,etc.
【Yellow】 ＜β-Carotene＞
β-Carotene is a carotenoid pigment. It converts into vitamin A (retinol) in the body when needed. It is also abundant in green and yellow vegetables such as carrots, spinach, bell peppers, and pumpkins. 【Yellow】＜Zeaxanthin＞
Zeaxanthin is a carotenoid pigment. It is a yellow-orange pigment found in corn, spinach, mangoes, and eggs.
【Green】 ＜Chlorophyll＞
Chlorophyll is an essential green pigment for photosynthesis in plants. It plays a crucial role in converting light energy into chemical energy (the production of high-energy phosphate compounds such as ATP and GTP).
【Spirulina Hot Water Extract】
Using a unique technology, components extracted from spirulina through hot water extraction are purified and concentrated, and this is referred to as “spirulina extract.”
he main components of spirulina extract are water-soluble health ingredients such as polysaccharides and nucleic acids.
This spirulina extract, which contains a high concentration of polysaccharides, is one of the most noteworthy materials.
Spirulina with a Long History of Consumption
Spirulina has a long history as a food. In 1940, Frenchman Dangard and others introduced that spirulina harvested from Lake Chad in central Africa was sold in a dried state under the name “dihé” at a village market east of Lake Chad and was distributed as food.
November 1967, at the International Conference on Applied Microbiology held in Ethiopia, its excellent nutritional components attracted attention. Since then, research on its use as food has progressed, and it is now mass-cultivated in controlled artificial ponds.
Today, spirulina is used as a health food, contributing to the health management of people in Japan, the United States, Europe, Oceania, and various Asian countries.
1927
Dr. Dürpin, a German phycologist, discovered and named spirulina.
1962
Dr. Clément from the French National Petroleum Institute, who was researching protein sources for the 21st century, brought spirulina from Lake Chad, recognizing its rich nutrients, and conducted further research on it as a protein source.
1963
A full-scale investigation into the nutritional value of spirulina began.始
1967
At the Microbiology Conference in Mexico, Dr. Clément introduced spirulina to the world. Later that year, at the International Conference on Applied Microbiology held in Ethiopia, he highlighted spirulina’s rich protein content and its potential as a future food source, attracting the attention of researchers and prompting the United Nations to evaluate its nutritional value.
1968
Spirulina was introduced to Japan as a food source.
1970
DIC Corporation (formerly Dainippon Ink and Chemicals) was introduced to spirulina strains.
1971
DIC Corporation (formerly Dainippon Ink and Chemicals) began research on spirulina cultivation.
1977
DIC Corporation (formerly Dainippon Ink and Chemicals) started industrial-scale production of spirulina, becoming the first in the world to mass-produce spirulina under controlled cultivation.
The DIC Group owns its own spirulina cultivation plants in the United States and Hainan Island, China, and is responsible for consistent production from cultivation to finished products. We conduct rigorous checks at every stage to deliver products of assured quality.
Spirulina grows in lakes under unique conditions of high temperature and strong alkalinity, which make it difficult for other plants and animals to thrive. It flourishes under intense sunlight.
Conditions for Spirulina Growth
1)Intense sunlight
2)Strongly alkaline lakes
3)Water temperature of 30-35°C
スAreas Where Spirulina Grows
Animals Love Spirulina Too!?
Spirulina in the lakes of East Africa serves as a vital food source for the world’s largest population of pink flamingos. The pink color of flamingos is related to the carotenoid pigments found in spirulina.
In fact, as seen with pink flamingos, using spirulina as feed can enhance the vibrant red color of goldfish and koi scales. It is also said to reduce the mortality rate of fry, making it an essential nutrient for winning koi competitions.
Therefore, spirulina is not only beneficial for humans but also a delightful food for animals.
Spirulina
