Көк-жасыл балдырша: спирулинаның тамақ өнімдеріндегі қолданылуы

Blue green algal genus (cyanobacteria) used in food

Spirulina is a biomass of cyanobacteria (blue green algae) that can be consumed by humans and animals. The three species are Arthrospira platensis, A. fusiformis, and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.

Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century; the harvest from Lake Texcoco in Mexico and subsequent sale as cakes were described by one of Cortés's soldiers. The Aztecs called it tecuitlatl. Spirulina was found in abundance at Lake Texcoco by French researchers in the 1960s, but no reference to its use by the Aztecs as a daily food source was made after the 16th century, probably because of the draining of the surrounding lakes for agriculture and urban development. During 1964 and 1965, the botanist Jean Leonard confirmed that dihe is made up of spirulina, and later studied a bloom of algae in a sodium hydroxide production facility. As a result, the first systematic and detailed study of the growth requirements and physiology of spirulina was performed as a basis for establishing large scale production in the 1970s. Its advantage for food security is that it needs less land and water than livestock to produce protein and energy. As seen in the table of nutritional value, provided in its typical supplement form as a dried powder, a 100 g amount of spirulina supplies and is a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, particularly protein, B vitamins (thiamin, riboflavin, and niacin, providing 207%, 306%, and 85% DV, respectively), and dietary minerals, such as iron (219% DV) and manganese (90% DV). The lipid content of spirulina is 8% by weight providing the fatty acids, gamma linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid. In contrast to those 2003 estimates (of DHA and EPA each at 2 to 3% of total fatty acids), 2015 research indicated that spirulina products "contained no detectable omega 3 fatty acids" (less than 0.1%, including DHA and EPA).

Spirulina contains no vitamin B12 naturally, and spirulina supplements are not considered to be a reliable source of vitamin B12, as they contain predominantly pseudovitamin B12 (Coα [α (7 adenyl)] Coβ cyanocobamide), which is biologically inactive in humans. The medical literature similarly advises that spirulina is unsuitable as a source of B12.

Various studies on spirulina as an alternative feed for animal and aquaculture have been done. and less than 4% for quail. An increase in spirulina content up to for 16 days in 21 day old broiler male chicks resulted in yellow and red coloration of flesh, possibly due to the accumulation of the yellow pigment zeaxanthin. Pigs and rabbits can receive up to 10% of the feed and increase in the spirulina content in cattle resulted in increase in milk yield and weight. Spirulina has been established cultured striped jack, carp, red sea bream, tilapia, catfish, yellow tail, zebrafish, shrimp, and abalone, and up to 2% spirulina per day in aquaculture feed can be safely recommended. Spirulina has been studied as a potential nutritional supplement for adults and children affected by HIV, but there was no conclusive effect on risk of death, body weight, or immune response.

Spirulina may have adverse interactions when taken with prescription drugs, particularly those affecting the immune system and blood clotting. Some spirulina supplements have been found to be contaminated with microcystins, albeit at levels below the limit set by the Oregon Health Department. but can occur if spirulina batches are contaminated with other, toxin producing, blue green algae. Because the U. S. considers spirulina a dietary supplement, its government does not regulate its production and enforces no safety standards for its production or purity. The U. S. National Institutes of Health describes spirulina supplements as "possibly safe", provided they are free of microcystin contamination, but "likely unsafe" (especially for children) if contaminated. Heavy metal contamination of spirulina supplements has also raised concern. The Chinese State Food and Drug Administration reported that lead, mercury, and arsenic contamination was widespread in spirulina supplements marketed in China. One study reported the presence of lead up to 5.1 ppm in a sample from a commercial supplement. Spirulina doses of 10 to 19 grams per day over several months have been used safely. Spirulina contaminated with microcystins has various potential toxicity, especially to children and pregnant women, including liver damage, shock, and death.