Deciphering the names of spirulina
While most commonly known as spirulina, this blue-green organism has a more complex and evolving scientific classification. The most prevalent commercial species are now officially categorized under different genera, leading to some confusion over its name. Historically, the term 'spirulina' referred to a group of filamentous cyanobacteria, which are photosynthetic bacteria, not true algae. As research advanced, the classification was refined. For instance, species like Spirulina platensis and Spirulina maxima were reclassified into the genus Arthrospira.
In recent years, further genomic analysis has led to another shift for commercially important strains. In 2019, many species, including those previously known as Arthrospira platensis and Arthrospira maxima, were reclassified under the genus Limnospira. However, the name 'spirulina' is so widely recognized that it remains the standard commercial and popular term for the dietary supplement derived from these various species. The interchangeable use of 'spirulina,' 'Arthrospira', 'Limnospira', and 'blue-green algae' is common, but it is important to remember their specific taxonomic distinctions.
A nutritional profile that defines a superfood
The title 'superfood' is well-earned by spirulina due to its exceptional nutritional composition. It provides a highly concentrated source of proteins, vitamins, minerals, and antioxidants, making it a valuable addition to a nutritional diet, especially for vegetarians and vegans.
Protein powerhouse
Spirulina is one of the most protein-dense foods on the planet, with a protein content that can range from 55% to 70% of its dry weight. This is significantly higher than many other common protein sources, such as beef or soybeans. Furthermore, the proteins in spirulina are highly digestible, with a digestibility rate of 85–95%, primarily due to its soft cell wall structure. It is also a complete protein, containing all eight essential amino acids.
Rich in micronutrients
Beyond protein, spirulina is a reservoir of vital vitamins and minerals. One 7-gram tablespoon of dried spirulina can provide a notable amount of the following:
- Vitamins: Contains various B vitamins (B1, B2, B3), provitamin A (beta-carotene), and vitamin K. The B12 found in spirulina may not be bioavailable in humans, so it should not be relied upon as the sole source.
- Minerals: A good source of iron, copper, manganese, potassium, and magnesium.
- Antioxidants: Rich in powerful antioxidants like phycocyanin and chlorophyll, which help combat oxidative stress and inflammation. Phycocyanin is the pigment responsible for spirulina's distinct blue-green color.
Essential fatty acids
Spirulina provides polyunsaturated fatty acids (PUFAs), including the essential omega-6 fatty acid, gamma-linolenic acid (GLA). These fatty acids play a role in regulating inflammation and supporting overall health.
Scientifically backed health benefits
The nutritional richness of spirulina translates into a wide array of potential health benefits, backed by a growing body of scientific research.
- Antioxidant and anti-inflammatory properties: The antioxidants, especially phycocyanin, help neutralize free radicals that cause oxidative damage. This anti-inflammatory action may help protect against chronic diseases and cellular damage.
- Cardiovascular health: Studies have suggested that spirulina supplementation can help lower total cholesterol, 'bad' LDL cholesterol, and triglyceride levels, while potentially increasing 'good' HDL cholesterol. It has also been linked to reductions in blood pressure.
- Blood sugar management: Research indicates that spirulina may help lower fasting blood sugar levels and increase insulin sensitivity in people with type 2 diabetes.
- Immune system support: Spirulina has been shown to have immunomodulatory effects, stimulating immune cells and enhancing the body's ability to fight off pathogens.
- Allergy relief: For those with allergic rhinitis, some studies suggest that spirulina can significantly improve symptoms like sneezing, congestion, and itching.
- Brain health: Emerging research indicates that spirulina and its components may have neuroprotective effects, potentially benefiting neurodegenerative conditions like Alzheimer's and Parkinson's disease.
Spirulina versus chlorella: a comparison
Spirulina and chlorella are two popular microalgae supplements often compared due to their similar appearance and health-promoting properties. While both are nutrient-dense superfoods, they have distinct differences.
| Feature | Spirulina (Arthrospira/Limnospira) | Chlorella (Chlorella) |
|---|---|---|
| Type of Organism | Filamentous cyanobacterium (bacteria) | Single-celled green algae |
| Cell Wall | Soft and easily digestible | Hard, requiring special processing for digestibility |
| Digestion | Easily digested (85-95%) | Less digestible without processing |
| Protein Content | Very high (55-70%) | High (approx. 57%) |
| Key Antioxidant | Phycocyanin (blue pigment) | High chlorophyll and lutein content |
| B12 Bioavailability | Presence of pseudo-B12; not a reliable source | Contains bioavailable B12 |
| Best for | Protein boost, sustained energy | Detoxification and liver support |
Conclusion
In answering the question what is the other name for spirulina?, we uncover a story of evolving scientific classification from the older genus Spirulina to the modern taxonomic names Arthrospira and, more recently, Limnospira. Despite the technical reclassifications, the widely-used commercial and common name 'spirulina' persists. It is also popularly, though inaccurately, referred to as 'blue-green algae'. Regardless of the name used, its status as a nutrient-rich superfood remains consistent. Packed with high-quality protein, essential vitamins, minerals, and potent antioxidants like phycocyanin, spirulina offers a wide range of potential health benefits, including supporting cardiovascular health, immune function, and blood sugar management. Its high digestibility and robust nutritional profile make it a standout supplement for those looking to enhance their dietary intake. As with any supplement, sourcing from a reputable, third-party tested brand is crucial to ensure purity and safety.
For a deeper dive into the scientific classification, you can visit the NCBI article on Spirulina's taxonomic history.
