Spirulina

Spirulina (Arthrospira platensis) is a unicellular blue algae with a narrow and elongated shape that does not exceed half a millimeter in length. Widespread in brackish waters, it favors tropical and subtropical areas where it takes advantage of the alkaline water pH that characterizes them. Although it falls into the category of blue algae, spirulina is dark green in color, a shade given to it by the presence of chlorophyll, whose pigments cover the bluish reflections of the polycyanin and the yellow reflections of the carotenoids. The name "spirulina" derives from the shape of this algae which, as its name suggests, resembles that of a spiral.

The food use of spirulina is very ancient, it seems to date back to the time of the Romans who used it to feed African populations. This algae was also present in the diet of pre-Columbian civilisations, this tradition was reported by the Spanish "conquistador" Cortés who subjugated the Aztec empire in the early 16th century.

Spirulina is particularly rich in proteins, essential amino acids and lipids. The fats it contains belong to the large family of mono- and polyunsaturated fats, with a clear prevalence of omega-6 compared to omega-3 and with high quantities of gamma linolenic acid. These nutrients, if well balanced with each other, are considered capable of improving blood cholesterol and triglyceride levels, normalizing blood pressure, participating in the formation of the myelin sheaths that cover the nerves and improving the functionality of the immune system.