Many cultures already use spirulina as a source of daily nutrition, principally due to its high protein content (approximately 60 – 70% of dry weight) and to a special lipid, the gamma-linoleic acid (GLA) (Ciferri and Tiboni, 1985; Henrikson, 1989), that make spirulina a high value added food.

This cyanobacteria also contains different pigments such as phycocyanin (20%, a water-soluble blue pigment), Chlorophylla and others like xantophylls and zeaxantins.

There is patent presence of vitamins like provitamins A, β-carotens, vitamin C and vitamin E as well as minerals (iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc) and 21 out of the 23 amino acids, where 8 are essential ones, upraising tryptophan and phenylalaline.

….All of that from sun, water and CO2, respecting the environment to the max.

The high nutritional value and the bio-products derived from the growth process allow spirulina to be used in many applications inherent to sectors like the nutraceutical, pharmaceutical, cosmetics, foods, fodder, biofertilizers and biofuels.


Joaquín Cámara