Spirulina Supplementation Research Articles

Metabolomics and proteomics insights into hepatic responses of weaned piglets to dietary Spirulina inclusion and lysozyme supplementation

BackgroundStudying the effect of dietary Spirulina and lysozyme supplementation on the metabolome and proteome of liver tissue contributes to understanding potential hepatic adaptations of piglets to these novel diets. This study aimed to understand the influence of including 10% Spirulina on the metabolome and proteome of piglet liver tissue. Three groups of 10 post-weaned piglets, housed in pairs, were fed for 28 days with one of three experimental diets: a cereal and soybean meal-based diet (Control), a base diet with 10% Spirulina (SP), and an SP diet supplemented with 0.01% lysozyme (SP + L). At the end of the trial, animals were sacrificed and liver tissue was collected. Metabolomics analysis (n = 10) was performed using NMR data analysed with PCA and PLS-DA. Proteomics analysis (n = 5) was conducted using a filter aided sample preparation (FASP) protocol and Tandem Mass Tag (TMT)-based quantitative approach with an Orbitrap mass spectrometer.ResultsGrowth performance showed an average daily gain reduction of 9.5% and a feed conversion ratio increase of 10.6% in groups fed Spirulina compared to the control group. Metabolomic analysis revealed no significant differences among the groups and identified 60 metabolites in the liver tissue. Proteomics analysis identified 2,560 proteins, with 132, 11, and 52 differentially expressed in the Control vs. SP, Control vs. SP + L and SP vs. SP + L comparisons, respectively. This study demonstrated that Spirulina enhances liver energy conversion efficiency, detoxification and cellular secretion. It improves hepatic metabolic efficiency through alterations in fatty acid oxidation (e.g., upregulation of enzymes like fatty acid synthase and increased acetyl-CoA levels), carbohydrate catabolism (e.g., increased glucose and glucose-6-phosphate), pyruvate metabolism (e.g., higher levels of pyruvate and phosphoenolpyruvate carboxykinase), and cellular defence mechanisms (e.g., upregulation of glutathione and metallothionein). Lysozyme supplementation mitigates some adverse effects of Spirulina, bringing physiological responses closer to control levels. This includes fewer differentially expressed proteins and improved dry matter, organic matter and energy digestibility. Lysozyme also enhances coenzyme availability, skeletal myofibril assembly, actin-mediated cell contraction, tissue regeneration and development through mesenchymal migration and nucleic acid synthesis pathways.ConclusionsWhile Spirulina inclusion had some adverse effects on growth performance, it also enhanced hepatic metabolic efficiency by improving fatty acid oxidation, carbohydrate catabolism and cellular defence mechanisms. The addition of lysozyme further improved these benefits by reducing some of the negative impacts on growth and enhancing nutrient digestibility, tissue regeneration, and overall metabolic balance. Together, Spirulina and lysozyme demonstrate potential as functional dietary components, but further optimization is needed to fully realize their benefits without compromising growth performance.

High-intensity interval training, but not Spirulina supplementation, changes muscle regeneration signaling proteins in aged rats with obesity and diabetes.

This study aimed to investigate changes in protein signaling associated with muscle regeneration in aged rats with obesity and diabetes following high-intensity interval training (HIIT) and SP supplementation. Forty male Wistar rats weighting 280-325 g were used in this study. Obesity was induced by eight weeks of a high-fat diet, and diabetes was induced by intraperitoneal injection of 40 mg/kg streptozocin. Rats were randomly divided into control (CON), sham, SP, HIIT, and HIIT+SP groups. HIIT was performed five times per week during the 8-week period. SP dose was 50 mg/kg. Real-time PCR was used to evaluate the expression of myogenin, MyoD1, and Pax7. The decreases in body mass in the HIIT, HIIT+SP and SP groups were significantly higher than those in the sham and CON groups (p=0.0001). The soleus muscle mass increased significantly only in the HIIT and HIIT+SP groups (p<0.01). HIIT+SP improved fasting blood glucose and insulin levels more than HIIT alone and SP (p<0.05), while HIIT increased the expression levels of myogenic factors more than other groups (p=0.0001). In conclusion HIIT alone had a significant impact on myogenic factors, whereas Spirulina had an effect only when combined with HIIT.

Spirulina supplementation and circuit resistance training (CRT) reduce serum asprosin and appetite and improve energy balance in men with obesity and overweight.

The present study aimed to investigate the effects of 8 weeks spirulina supplementation and circuit resistance training (CRT) on asprosin, appetite, and energy balance in men with obesity and overweight. The study comprised a single-blind randomized controlled trial. Sixty men with obesity and overweight (BMI > 25) were selected and randomly divided into four equal groups (n = 15 each) of training plus spirulina, training plus placebo, spirulina, and placebo. The participants of the training groups performed 12 movements with 40-90% maximal repetition (three sessions per week) and the supplemental groups consumed 1000mg of spirulina per day for 8 weeks. Asprosin, appetite using visual analog scales, calorie intake, energy expenditure, and body composition were measured before and after the intervention. To analyze the data, the paired sample t-test, analysis of covariance, Bonferroni post-hoc, and Pearson correlation tests were employed using SPSS (version 20) at a significance level of p < 0.05. After the intervention, asprosin level (P = 0.015, P = 0.015, and P = 0.020, respectively), weight (P < 0.001, P < 0.001, and P < 0.001, respectively), calorie intake (P = 0.015, P = 0.011, and P = 0.004, respectively), and hunger (P = 0.011, P = 0.015, and P = 0.015, respectively) declined in the training plus spirulina, training plus placebo, and spirulina groups (p < 0.05). In addition, energy expenditure (P = 0.012 and P = 0.015, respectively) and fullness (P = 0.015 and P = 0.011, respectively) increased in the training plus spirulina and training plus placebo groups. The mean changes of the research indicators in the training plus spirulina group were significantly more than those of the other groups (p < 0.001). It was shown that 8 weeks of CRT and spirulina supplementation decreases the level of asprosin and improves appetite and energy balance in men with obesity and overweight.

Effects of Spirulina platensis Supplementation on COVID-19 Severity in Critically Ill Patients: A Randomized Clinical Trial

Background: Spirulina is a functional food with antioxidant and anti-inflammatory properties. Its anti-inflammatory, antioxidant, antiviral, and immunomodulatory potential may improve certain clinical conditions in patients with coronavirus disease 2019 (COVID-19) in the intensive care unit (ICU). Objectives: This study aimed to investigate the effects of Spirulina supplementation on clinical conditions in critically ill patients with COVID-19. Methods: A double-blind clinical trial randomized patients admitted to an ICU to receive either Spirulina platensis supplementation (5g/day, n = 97) or to a control group (n = 95). The severity of COVID-19 was assessed using the Acute Physiology and Chronic Health Evaluation (APACHE), National Early Warning Score (NEWS) 2, and Sequential Organ Failure Assessment Score (SOFA). The study also evaluated the length of stay in the hospital and ICU, respiratory support at discharge, and 28-day mortality. In the survival analysis, 126 participants were evaluated (58 in the control group and 68 in the Spirulina group). Results: There was no significant difference between the groups in 28-day mortality (HR = 1.07, 95% CI 0.57 - 1.97) or NEWS2 (P = 0.76). However, the SOFA score significantly decreased in the Spirulina group compared to the control group (P = 0.03). The Spirulina group had a shorter ICU length of stay (7.43 ± 3.98 days) compared to the control group (10.00 ± 4.69 days, P = 0.007). The hospital length of stay was also shorter in the Spirulina group compared to the control group (P = 0.001). Conclusions: Spirulina supplementation reduced disease severity (as measured by the SOFA score) and shortened hospital and ICU length of stay in critically ill COVID-19 patients, but it did not reduce mortality.

The effects of spirulina (Arthrospira platensis) supplementation on serum fasting blood glucose, lipid parameters, and oxidative stress markers in male rats with type 2 diabetes

Background. Some studies have shown that Spirulina has biological properties exerting beneficial effects on human health. This study aimed to evaluate the effects of Spirulina supplementation on serum glucose, lipid parameters, and oxidative stress markers in male rats with streptozotocin/nicotinamide–induced T2DM. Methods. In this experimental study, rats with diabetes were divided into six groups: healthy control, diabetic control, diabetic-metformin, diabetic-Spirulina 100 mg/dL, diabetic-Spirulina 200 mg/dL, and healthy control-Spirulina 200 mg/d. At the end of the study (28 days), the blood samples were collected, and the fasting blood glucose (FBG), triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), malondialdehyde (MDA), and total antioxidant capacity (TAC) were determined. Results. Significant reductions (P&lt;0.001) were found in serum level of FBG in Metformin and Spirulina 100 mg/kg compared with diabetic control group. The groups were different regarding the serum levels of HDL-C post-intervention. ANOVA analysis also showed significant differences between the Spirulina 100 mg/kg or Metformin group and diabetic control group regarding the serum level of MDA (P&lt;0.05). Conclusion. Spirulina at a dose of 100 mg/kg may have contributed to controlling the fasting blood glucose and oxidative stress. Practical Implications. Our study results suggested that Spirulina, as a promising agent, at lower doses may have been considered as a functional food for the management of diabetes mellitus.

Brewing with Sea Vegetable: The Effect of Spirulina (Arthrospira platensis) Supplementation on Brewing Fermentation Kinetics, Yeast Behavior, and the Physiochemical Properties of the Product

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this study, the effect of Spirulina on the characteristics of controlled yeast fermentation and the production of volatile organic compounds (VOCs) was analyzed. Spirulina was added to malted barley during mashing and fermented under standard conditions. An unaltered mash (negative control) and yeast extract (positive control) were also fermented. The addition of Spirulina resulted in an increased fermentation rate (~14% faster) and bigger yeast cells (~34% larger) in comparison to the negative control. There were differences in color (determined as SRM) between treatments; however, there were only minor differences in VOCs, with no statistical differences observed between chemical compound groups. No differences were observed in the pH, total number of yeast cells, or final attenuation between treatments. The primary mechanism for the observed differences is believed to be an increase in amino acids available to yeast that were contributed by the Spirulina. This shows both that Spirulina has a high potential as a fermentation adjunct and that the amino acid profile of an adjunct can significantly impact fermentation.

Effects of a Dietary Microalgae (Arthrospira platensis) Supplement on Stress, Well-Being, and Performance in Water Polo Players: A Clinical Case Series.

A common tactic used by athletes to improve performance, lessen tiredness, and hasten recovery is dietary supplementation. We aimed to assess the role of a microalgae dietary liquid supplement additivated with Copper 22.5% NRV in water polo players' performance. Twenty male water polo players were split into two groups: ten (spirulina group) took a twice-daily nutritional supplement containing 15 mL of spirulina liquid extract (titrated in Phycocyanin 1 mg/mL) and additivated with Copper 22.5% NRV for eight weeks, and ten (the placebo group) did not take the supplement. Subjective evaluations were finished using the Athlete's Subjective Performance Scale (ASPS). Levels of the biomarker creatine phosphokinase (CPK) were also assessed. The spirulina group's mean total ASPS score increased significantly from baseline to follow-up and was significantly better than that of the placebo group (p < 0.001). Conversely, ASPS ratings in the placebo group slightly decreased. A positive correlation between spirulina supplementation and less severe ASPS was found using correlation matrix analysis. However, there was a slight difference in CPK levels from the baseline to the follow-up in the spirulina group. A dietary supplement comprising spirulina and copper may help water polo players' subjective performance measurements by lowering muscular tension. Larger, randomized controlled trials are yet required.

Analysing the Impact of Spirulina Intake Levels on Performance Parameters, Blood Health Markers and Carcass Traits of Broiler Chickens.

This systematic review examines the impact of varying Spirulina (Limnospira platensis) intake levels on broiler chickens, focusing on growth performance, blood health markers and carcass traits. The data revealed cumulative Spirulina intakes from 3.13 g to 521 g per bird (total feed consumed multiplied by its proportion in the diet) establish a cubic relationship between dosage and growth outcomes. Initial benefits peak and diminish with increased intake, with the optimal threshold for growth performance identified at 45 g per bird. Lower intakes between 14 g and 29 g per bird enhance blood health markers, improving lipid profiles and antioxidant capacity. Similarly, cumulative intakes of 14 g to 37 g per bird optimise meat quality, resulting in better dressing percentages, breast and thigh yields and meat tenderness while minimizing undesirable traits like abdominal fat and cooking loss. These findings underscore the importance of precisely calibrated Spirulina supplementation strategies to maximise growth, health and meat quality benefits while avoiding adverse effects at higher doses. Future research should focus on identifying optimal dosage and duration, assessing long-term implications, elucidating mechanisms of action and ensuring safety and regulatory compliance. Comparative studies with other feed additives could further establish Spirulina's effectiveness and economic viability in poultry production.

Antiviral potential of spirulina in individuals with human immunodeficiency virus or Hepatis C virus infections: A systematic review and meta-analysis

BackgroundSpirulina, a cyanobacterium or blue-green algae that contains phycocyanin, nutritional supplementation has been evaluated in patients living with human immunodeficiency virus (HIV) and hepatitis C virus (HCV) due to its antiviral properties. This supplementation may be beneficial in low resource settings when awaiting antiretroviral therapy (ART) for HIV. This review aimed to evaluate the effectiveness of Spirulina supplement in antiviral-naïve HIV- and HCV-infected patients by assessing its immunological effect (Cluster of Differentiation 4 or CD-4 T-cell count) and disease progression (viral load). MethodsWe searched PubMed, Cochrane Library, Scopus, and Web of Science from inception through January 23, 2024. Two authors independently performed the study selection, data extraction, and risk of bias assessment. We pooled data by using a random-effects model and evaluated publication bias by a funnel plot. ResultsWe identified 5552 articles, 5509 excluded at the title and abstract stage with 44 studies making it to the full text review. Of these 6 studies met the eligibility for inclusion in the final analysis as follows:4 randomized controlled trials (RCTs) and 2 non-RCTs. The pooled results of the Spirulina intervention found significant improvements in biomarkers of clinical outcomes, viral load (VL) and CD4 T-cell (CD4) counts, in participants of the treatment group compared to controls; the VL had an overall Cohen’s d effect size decrease of -2.49 (-4.80, -0.18) and CD4 had an overall effect size increase of 4.09 (0.75, 7.43). [Cohen’s d benchmark: 0.2 = small effect; 0.5 = medium effect; 0.8 = large effect]. ConclusionsFindings from this systematic review showed a potential beneficial effect of Spirulina supplementation in HIV- and HCV-infected patients by increasing CD4 counts and decreasing viral load. However, further research in larger controlled clinical trials is needed to fully investigate the effect of this nutritional supplement on clinically relevant outcomes, opportunities for intervention, optimal dose, and cost-benefit of Spirulina supplementation.

Environmental implications and hidden costs of artisanal spirulina (Arthrospira platensis) production and consumption

This study aims to assess for the first time the environmental interactions of artisanal spirulina production and consumption, addressing a holistic approach by including the nutritional properties within the assessment and an economic analysis. To do so, life cycle assessment is conducted defining the system boundaries from cradle to consumer and two functional units: mass-based (1 kg of product) and nutrient-based (Spanish Nutrient Rich (super)Food 9.2 score). Afterwards, the monetization of the environmental impacts using the ‘eco-cost’ method and the internalization of externalities to estimate the real cost of spirulina is performed. The purely environmental analysis identifies cultivation as the main hotspot of the product system, reporting a total average carbon footprint of 3.5 kg CO2 eq./kg, while together with the nutritional model, it reveals the potential of spirulina supplements by reducing the impacts as consequence of its rich nutritional profile. In monetary terms, the internalization of external costs linked to the impacts are trivial compared to the selling price of spirulina; only 3.6€ per kg of spirulina should be invested to avoid the negative effects of its production, while its market price sums up to 217€/kg. This value falls drastically by including the nutritional index in the evaluation, as well as varies significantly when modifying the monetization method, which constitutes a constraint at the same time that a challenge for future studies.

Influence of spirulina supplementation on nutrient digestibility, serum biochemical factors in Nellore ram lambs

Influence of spirulina supplementation on nutrient digestibility, serum biochemical factors in Nellore ram lambs

Benefits of Alginate and Spirulina Supplementation to the Growth and Resistance Against Salinity Exposure in Litopenaues vannamei Post-Larvae

Benefits of Alginate and Spirulina Supplementation to the Growth and Resistance Against Salinity Exposure in <i>Litopenaues vannamei</i> Post-Larvae

Effect of Spirulina Nigrita® Supplementation on Indices of Exercise-Induced Muscle Damage after Eccentric Protocol of Upper Limbs in Apparently Healthy Volunteers.

Spirulina is a supplement with antioxidant and anti-inflammatory properties that may enhance performance and recovery after intense exercise. The present study aimed to investigate the effects of Spirulina Nigrita® on physical performance, and recovery markers after intense eccentric exercise in healthy moderately physically active volunteers. In a double-blind crossover design, participants were supplemented either with spirulina (42 mg Kg-1 BW per day) or a placebo for 15 days before conducting an eccentric exercise protocol using the non-dominant arm. A six-week washout period was required between conditions. Performance and mobility markers such as isometric peak torque (PTQ), ligament range of motion (ROM), and perceived muscle discomfort (VAS) were assessed and blood samples (CK, LDH) were obtained at 1, 24, 48, and 72 h post-exercise. No significant differences were noticed between the two conditions on any of the investigated markers, indicating that spirulina supplementation has no positive effect on isometric muscle performance or alleviation of exercise-induced muscle damage (EIMD) symptoms in the specific population.

Effects of high dietary inclusion of Arthrospira platensis, either extruded or supplemented with a super-dosing multi-enzyme mixture, on broiler growth performance and major meat quality parameters

BackgroundThis investigation assessed the effects of high dietary inclusion of Spirulina (Arthrospira platensis) on broiler chicken growth performance, meat quality and nutritional attributes. For this, 120 male broiler chicks were housed in 40 battery brooders (three birds per brooder). Initially, for 14 days, a standard corn and soybean meal diet was administered. Subsequently, from days 14 to 35, chicks were assigned to one of the four dietary treatments (n = 10 per treatment): (1) control diet (CTR); (2) diet with 15% Spirulina (SP); (3) diet with 15% extruded Spirulina (SPE); and (4) diet with 15% Spirulina plus a super-dosing enzymes supplement (0.20% pancreatin extract and 0.01% lysozyme) (SPM).ResultsThroughout the experimental period, both SP and SPM diets resulted in decreased final body weight and body weight gain compared to control (p < 0.001), with the SPE diet showing comparable results to CTR. The SPE diet prompted an increase in average daily feed intake (p = 0.026). However, all microalga treatments increased the feed conversion ratio compared to CTR. Dietary inclusion of Spirulina notably increased intestinal content viscosity (p < 0.010), which was mitigated by the SPM diet. Spirulina supplementation led to lower pH levels in breast meat 24 h post-mortem and heightened the b* colour value in both breast and thigh meats (p < 0.010). Furthermore, Spirulina contributed to an increased accumulation of total carotenoids, n-3 polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA), while diminishing n-6 PUFA, thus altering the n-6/n-3 and PUFA/SFA ratios favourably (p < 0.001). However, it also reduced zinc concentration in breast meat (p < 0.001).ConclusionsThe findings indicate that high Spirulina levels in broiler diets impair growth due to increased intestinal viscosity, and that extrusion pre-treatment mitigates this effect. Despite reducing digesta viscosity, a super-dosing enzyme mix did not improve growth. Data also indicates that Spirulina enriches meat with antioxidants and n-3 PUFA but reduces α-tocopherol and increases saturated fats. Reduced zinc content in meat suggests the need for Spirulina biofortification to maintain its nutritional value.

Enhancing Bifidobacterium and lactic acid bacteria activity, and improving oxidative stability in functional algal concentrated yoghurt with Spirulina platensis powder

The purpose of this study was to examine the growing demand for healthy functional dairy products by investigating the incorporation of Spirulina platensis into concentrated yoghurt and evaluating its impact on starter cultures and product properties. A comprehensive analysis demonstrated the potential of spirulina to enhance bifidobacteria growth, acidity, PUFA content, and antioxidant activity in yoghurts, indicating its potential to improve the nutritional quality and oxidative stability of dairy products. The study investigated the impact of different Spirulina ratios on the activity of yoghurt starter cultures, including Lb. casei, Lb. plantarum, Lb. acidophilus, and Bifidobacterium mix. Three concentrated yoghurt samples were prepared, including a control, a probiotic sample, and a sample incorporating Spirulina powder. The findings suggest that while Spirulina did not significantly affect lactic acid bacteria, it noticeably stimulated the growth of Bifidobacterium. Treated samples showed increased acidity and TVFAs, with pH values displaying an inverse trend compared to the control. Clear differences in colour parameters and sensory evaluations distinguished control from treated samples. Additionally, Spirulina supplementation demonstrated a pronounced effect in enhancing antioxidant activity, as observed through DPPH radical scavenging activity, and influencing the peroxide value, reflecting improved oxidative stability in the yoghurt. This successful utilisation of Spirulina suggests its potential application in diverse edible algae in the food sector, especially in dairy products, enhancing both nutritional and sensory aspects, as well as contributing to improved oxidative stability

Supplementation of Spirulina (= Arthrospira) Platensis Induces Immunosuppression through Increasing T-regulatory Cells in a Syngeneic Mouse Model of Breast Cancer

Supplementation of Spirulina (= Arthrospira) Platensis Induces Immunosuppression through Increasing T-regulatory Cells in a Syngeneic Mouse Model of Breast Cancer

Effect of high-dose Spirulina supplementation on hospitalized adults with COVID-19: a randomized controlled trial.

Spirulina (arthrospira platensis) is a cyanobacterium proven to have anti-inflammatory, antiviral, and antioxidant effects. However, the effect of high-dose Spirulina supplementation on hospitalized adults with COVID-19 is currently unclear. This study aimed to evaluate the efficacy and safety of high-dose Spirulina platensis for SARS-CoV-2 infection. We conducted a randomized, controlled, open-label trial involving 189 patients with COVID-19 who were randomly assigned in a 1:1 ratio to an experimental group that received 15.2g of Spirulina supplement plus standard treatment (44 non-intensive care unit (non-ICU) and 47 ICU), or to a control group that received standard treatment alone (46 non-ICU and 52 ICU). The study was conducted over six days. Immune mediators were monitored on days 1, 3, 5, and 7. The primary outcome of this study was mortality or hospital discharge within seven days, while the overall discharge or mortality was considered the secondary outcome. Within seven days, there were no deaths in the Spirulina group, while 15 deaths (15.3%) occurred in the control group. Moreover, within seven days, there was a greater number of patients discharged in the Spirulina group (97.7%) in non-ICU compared to the control group (39.1%) (HR, 6.52; 95% CI, 3.50 to 12.17). Overall mortality was higher in the control group (8.7% non-ICU, 28.8% ICU) compared to the Spirulina group (non-ICU HR, 0.13; 95% CI, 0.02 to 0.97; ICU, HR, 0.16; 95% CI, 0.05 to 0.48). In non-ICU, patients who received Spirulina showed a significant reduction in the levels of IL-6, TNF-α, IL-10, and IP-10 as intervention time increased. Furthermore, in ICU, patients who received Spirulina showed a significant decrease in the levels of MIP-1α and IL-6. IFN-γ levels were significantly higher in the intervention group in both ICU and non-ICU subgroups as intervention time increased. No side effects related to Spirulina supplements were observed during the trial. High-dose Spirulina supplements coupled with the standard treatment of COVID-19 may improve recovery and remarkably reduce mortality in hospitalized patients with COVID-19. https://irct.ir/trial/54375, Iranian Registry of Clinical Trials number (IRCT20210216050373N1).

In Vitro bioaccessibility evaluation of minerals in Camu-Camu and Spirulina dietary supplements

This study aimed to determine the total concentration of minerals (Mg, Ca, Zn, Fe, Mn, and Cu) in Spirulina and camu-camu dietary supplements, to evaluate the bioaccessibility of minerals using in vitro digestion method, and to assess the correlation with protein, ash, lipids, dietary fibers and with the bioaccessible fraction (BF) of minerals. The vitamin C content of camu-camu was also determined, and its correlation with the mineral bioaccessible fraction was evaluated. Spirulina presented higher bioaccessible fractions in the gastrointestinal phase (%) for Mg (82−91), Zn (82−90), and Mn (64−81), followed by Cu (59−100), Ca (50−76), and Fe (37−45). Camu-camu supplements presented higher bioaccessible fractions (%) for Cu (100), Fe (32−104) and Ca (64−89), followed by Mn (7−93), Mg (4−99) and Zn (31−51), in the gastrointestinal phase. Mineral bioaccessibility showed negative correlations with the matrix, mainly with dietary fiber. It was evident that vitamin C was found to have favored the bioaccessibility of Fe and Ca in camu-camu. For 1 g intake of Spirulina, BF Fe contributes 6.6% of the Recommended Dietary Intake (RDI) of Fe and 3.6% of the RDI of Mg for camu-camu. Based on this study, an insight into the nutritional value of Spirulina and camu-camu in terms of minerals and the correlation with proximate composition was demonstrated.

Enhancing cardiometabolic health: unveiling the synergistic effects of high-intensity interval training with spirulina supplementation on selected adipokines, insulin resistance, and anthropometric indices in obese males

This study investigated the combined effects of 12 weeks of high-intensity interval training (HIIT) and spirulina supplementation on adipokine levels, insulin resistance, anthropometric indices, and cardiorespiratory fitness in 44 obese males (aged 25–40 years). The participants were randomly assigned to one of four groups: control (CG), supplement (SG), training (TG), or training plus supplement (TSG). The intervention involved daily administration of either spirulina or a placebo and HIIT three times a week for the training groups. Anthropometric indices, HOMA-IR, VO2peak, and circulating adipokines (asprosin and lipocalin2, omentin-1, irisin, and spexin) were measured before and after the 12-week intervention. Post-intervention analysis indicated differences between the CG and the three interventional groups for body weight, fat-free mass (FFM), percent body fat (%BF), HOMA-IR, and adipokine levels (p < 0.05). TG and SG participants had increased VO2peak (p < 0.05). Spirulina supplementation with HIIT increased VO2peak, omentin-1, irisin, and spexin, while causing decreases in lipocalin-2 and asprosin levels and improvements in body composition (weight, %fat), BMI, and HOMA-IR. Notably, the combination of spirulina and HIIT produced more significant changes in circulating adipokines and cardiometabolic health in obese males compared to either supplementation or HIIT alone (p < 0.05). These findings highlight the synergistic benefits of combining spirulina supplementation with HIIT, showcasing their potential in improving various health parameters and addressing obesity-related concerns in a comprehensive manner.

Algae-Based Supplements Claiming Weight Loss Properties: Authenticity Control and Scientific-Based Evidence on Their Effectiveness.

The worldwide prevalence of obesity impacts more than 600 million adults. Successfully managing weight is effective in reducing the risk of chronic diseases, but sustaining long-term weight loss remains a challenge. Although there are supplements based on algae that claim to aid in weight loss, there is a notable scarcity of scientific evidence supporting their effectiveness, and their regular consumption safety remains inadequately addressed. In this work, commercially available Arthrospira (Spirulina) platensis Gomont and/or Fucus vesiculosus L. supplements showed moderate capacity to inhibit the activity of carbohydrate-metabolizing enzymes, and to scavenge biologically relevant reactive species. IC25 values varying between 4.54 ± 0.81 and 66.73 ± 5.91 µg of dry extract/mL and between 53.74 ± 8.42 and 1737.96 ± 98.26 µg of dry extract/mL were obtained for α-glucosidase and aldose reductase, respectively. A weaker effect towards α-amylase activity was observed, with a maximum activity of the extracts not going beyond 33%, at the highest concentrations tested. Spirulina extracts showed generally better effects than those from F. vesiculosus. Similar results were observed concerning the antiradical capacity. In a general way, the extracts were able to intercept the in vitro-generated reactive species nitric oxide (•NO) and superoxide anion (O2•-) radicals, with better results for O2•-scavenging with the spirulina samples (IC25 values of 67.16 and 122.84 µg of dry extract/mL). Chemically, similar pigment profiles were observed between spirulina supplements and the authenticated counterpart. However, fucoxanthin, the chemotaxonomic marker of brown seaweeds, was not found in F. vesiculosus samples, pointing to the occurrence of a degradation phenomenon before, during, or after raw material processing. Our findings can contribute to providing data to allow regulatory entities (e.g., EFSA and FDA) to better rule these products in a way that can benefit society.