Spirulina is a natural “algae” (cyanbacteria) powder that is incredibly high in protein and a good source of antioxidants, B-vitamins and other nutrients. It is largely made up of protein and essential amino acids, and is typically recommended to vegetarians for its high natural iron content. The high concentration of protein and iron also makes it ideal during pregnancy, after surgery, or anytime the immune system needs a boost.

Human evidence suggests that spirulina can improve lipid and glucose metabolism, while also reducing liver fat and protecting the heart. Animal studies are very promising as well, as spirulina has been shown to be of similar potency as commonly used reference drugs, when it comes to neurological disorders. These effects also extend to arthritis and immunology.

Spirulina has a few active components. The main ingredient is called phycocyanobilin, which makes up about 1% of spirulina. This compound mimics the body’s bilirubin compound, in order to inhibit an enzyme complex called Nicotinamide Adenine Dinucleotide Phosphate (NADPH) oxidase. By inhibiting NADPH oxidase, spirulina provides potent anti-oxidative and anti-inflammatory effects.