Spirulina (Arthrospira) is a non-toxic blue-green microalgae whose name is inspired by its spiral shape. Spirulina naturally thrives in warm, high-salt, alkaline (high pH) lakes. While it was originally believed to be a plant due to its photosynthetic capabilities, spirulina is now recognized as a type of cyanobacteria.[1] For commercial use, spirulina is usually cultivated in controlled environments and subsequently dried and pulverized.[2] There are several species of spirulina, but Arthrospira platensis is the one most frequently used in research and dietary supplements.[3]
Spirulina is often touted as a “superfood” thanks to its impressive nutritional content, which includes proteins, essential amino acids, polyunsaturated fatty acids, vitamins, minerals, and various other bioactive compounds like carotenoids, chlorophyll, and phycocyanin. Accordingly, it has been used in a variety of contexts, ranging from undernourished populations to astronauts on space missions.[1][4]