AJ Zemski

Spirulina constitutes microalgae belonging to the cyanobacteria class, with nutritional supplements (tablets, flakes and powders) typically being produced from the cultivation of two species Arthrospira platensis and Arthrospira maxima. It is also used as a feed supplement in the aquaculture, aquarium and poultry industries. Spirulina was primarily recognised as being rich in proteins and essential fatty acids, but recently has attracted attention due to its content of phytochemicals with antioxidant and hypolipidemic properties.2 Claims for general health benefits from spirulina intake are centuries old.2 Claimed ergogenic benefits relate to antioxidant defence and favourable changes in substrate utilisation during exercise. Indeed, moderately trained runners who received spirulina supplementation for 4 weeks (6 g/day) showed increased fat utilisation, reductions in markers of antioxidant stress and increased endurance at high intensity exercise (95% VO_{2 …}