Which foods contain phycocyanin? Exploring Natural Sources and Supplements

January 9, 2026 •

3 min read

Over 20% of spirulina's dry weight is composed of phycocyanin, a vibrant blue pigment and powerful antioxidant. This potent compound, responsible for the blue-green algae's distinct hue, is also found in other specific microorganisms and is increasingly popular as a supplement and food coloring.

Quick Summary

Phycocyanin is a blue pigment-protein complex found predominantly in blue-green algae like spirulina and Aphanizomenon flos-aquae, as well as some red algae. It is also available as a concentrated extract for dietary supplements and as a natural food dye in processed products like candies and ice cream.

Key Points

Spirulina is the richest source: The cyanobacterium Arthrospira platensis, known as spirulina, is the most common natural food containing phycocyanin.
Extracts offer higher concentration: Extracted phycocyanin, often sold as 'blue spirulina' powder or liquid, is more concentrated and bioavailable than raw spirulina.
Other algae contain phycocyanin: Other microalgae like Aphanizomenon flos-aquae and certain red macroalgae also produce phycocyanin.
Used as a natural food coloring: Purified phycocyanin is widely used in the food industry to provide a natural blue color for candies, beverages, and ice cream.
Valued for antioxidant properties: The primary health benefits attributed to phycocyanin are its powerful antioxidant and anti-inflammatory effects.

Phycocyanin's Primary Natural Source: Spirulina

The most well-known and abundant natural source of phycocyanin is Arthrospira platensis, a type of blue-green cyanobacterium more commonly called Spirulina. Spirulina has been used as a food source for centuries by ancient civilizations like the Aztecs, who harvested it from Lake Texcoco. This microalga is cultivated on a large scale for its high nutritional value, of which phycocyanin is a key component. When consumed as a supplement, spirulina provides not only phycocyanin but also a complete protein source, vitamins, and minerals. However, the phycocyanin in raw spirulina is less bioavailable compared to concentrated extracts, as it is bound within the organism's cellular structure.

Other Microalgae (Cyanobacteria) and Red Algae

Beyond Spirulina, other types of algae and cyanobacteria also produce phycocyanin, though they are less common as a direct food source for consumers.

Aphanizomenon flos-aquae (AFA): This blue-green algae, harvested from Klamath Lake in Oregon, is another recognized source of phycocyanin and is sold as a dietary supplement.
Other Cyanobacteria: Research has shown that phycocyanin can be isolated and purified from various other cyanobacterial species, including Phormidium sp., Lyngbya sp., and Synechocystis sp..
Red Macroalgae: While less potent sources, some red macroalgae species like Gracilaria chilensis and Polysiphonia urceolata have also been identified as phycocyanin producers.

Processed Foods Containing Phycocyanin

Due to its intense blue color and natural origin, purified phycocyanin is increasingly used as a natural food colorant in the food and beverage industry. It is marketed under names like 'Lina Blue' or 'EXBERRY Shade Blue'. Its use is particularly popular in low-heat applications because heat can degrade its stability and color.

Commonly found in:

Candy
Jelly
Popsicles and ice cream
Frozen pastries and coatings
Yogurt and cheese products
Fruit juice and flavored beverages
Blue smoothies and smoothie bowls

Supplementing Your Diet with Phycocyanin

For those seeking the targeted benefits of phycocyanin, supplements are a common and effective route. These products often feature extracted and concentrated phycocyanin, often in liquid or powder form. This extraction process breaks down the algae's cell walls, making the phycocyanin more bioavailable and easily absorbed by the body. Blue spirulina powder is essentially a phycocyanin extract, and it's favored for its vibrant color without the "grassy" flavor of whole spirulina.

Common supplement forms:

Liquid Drops: Highly bioavailable and easy to add to water, juices, or smoothies.
Powder: Often sold as 'blue spirulina,' this versatile powder can be mixed into various recipes for a natural blue hue.
Capsules: Provide a convenient, pre-measured dose for regular supplementation.

Comparison of Phycocyanin Sources


Source	Phycocyanin Concentration	Form	Primary Use	Bioavailability	Flavor Profile
Raw Spirulina Biomass	12–20%	Powder, Tablets	Whole food supplement	Lower, requires digestion	Earthy, grassy
Phycocyanin Extract (Blue Spirulina)	Concentrated (often >20%)	Powder, Liquid	Targeted supplement, food coloring	High, readily absorbed	Neutral
Aphanizomenon flos-aquae (AFA)	Varies	Powder, Capsules	Nootropic, dietary supplement	Good	Earthy
Processed Foods	Low (as colorant)	Varies	Aesthetic appeal	N/A (low dosage)	Sweet, flavored

The Health Benefits of Phycocyanin

Phycocyanin is primarily known for its potent antioxidant and anti-inflammatory properties, which have been extensively studied. It works by scavenging free radicals and inhibiting inflammatory enzymes like COX-2. The therapeutic potential of phycocyanin has led to research exploring its protective effects against oxidative stress, which contributes to chronic diseases and cellular aging. Its ability to stimulate the immune system and support recovery is also why it's popular among athletes. Other researched benefits include hepatoprotective (liver-protective) and neuroprotective effects. While promising, some of these applications are still under investigation. For reliable information on research, the National Institutes of Health (NIH) is a great resource.

Conclusion

While raw spirulina is the most accessible natural food containing phycocyanin, it is not the only source. Various other microalgae and even some red algae species produce this vibrant blue pigment. For those seeking a higher concentration and greater bioavailability, extracted and concentrated phycocyanin, often sold as blue spirulina powder or liquid drops, is the most direct option. Finally, consumers can find phycocyanin as a natural colorant in a growing number of processed food products. By understanding these different sources, individuals can choose the best way to incorporate this powerful antioxidant into their diets.

Frequently Asked Questions

Spirulina is a blue-green algae that naturally contains phycocyanin. Blue spirulina is an extract derived from spirulina that is isolated and concentrated to contain just the blue phycocyanin pigment, removing the green chlorophyll.

Phycocyanin is generally considered safe for consumption. However, as it is extracted from algae, some individuals who are sensitive to spirulina or other algae-derived products may experience mild digestive upset or allergic reactions.

No, phycocyanin is found exclusively in certain types of algae and cyanobacteria, not in common fruits or vegetables. The blue and purple colors in fruits and vegetables come from other types of antioxidant pigments, such as anthocyanins.

While phycocyanin is a protein, the amount consumed through supplements or as a food colorant is typically too low to be considered a significant protein source. If you want to use it as a protein supplement, it is better to consume whole spirulina powder, which has a higher protein content.

To maintain potency, phycocyanin is often best stored in a cool, dark place. Liquid forms, in particular, should be refrigerated after opening. Heat and light exposure can degrade the pigment and reduce its benefits.

In the food industry, phycocyanin is used for coloring low-temperature products like ice cream, candies, and beverages. It is also added to baked goods, frostings, and yogurts to create a natural blue shade.

Some companies market liquid phycocyanin for higher absorption because the pigment is already separated from the algae's cell wall and in a more readily digestible form. This contrasts with raw spirulina, where the phycocyanin must be released from the cell during digestion.

Not all species of blue-green algae are safe for human consumption. Only specific, tested strains of cyanobacteria, such as Arthrospira platensis (Spirulina) and Aphanizomenon flos-aquae, are deemed safe for use in supplements. Contaminated algae can contain harmful toxins.