Spirulina – Integratore Naturale per Energia, Ferro e Immunità

Spirulina (Arthrospira platensis) contains 60-70g of protein per 100g, with all essential amino acids. Its digestibility is high (85-95%) since it has no cellulose cell wall. However, the usual dose (3-5g/day) provides only 1.8-3.5g of protein, too little to be a major source. Its real value is micronutritional: phycocyanin (a unique anti-inflammatory antioxidant), beta-carotene, bioavailable iron, B vitamins. A meta-analysis by Kalafati et al. (Med Sci Sports Exerc, 2010) shows that 6g/day of spirulina over 4 weeks improves time to exhaustion by +30% in cyclists. Its use as a micronutrient supplement is more relevant than as a primary protein source.

Spirulina powder has an earthy, slightly iodine-like taste that puts off some users. Strategies to integrate it easily: in a smoothie with red berries + banana (fruity flavors effectively mask the iodine taste); in fresh orange juice (vitamin C improves iron absorption from spirulina); in tablets or capsules (completely bypass the taste). For maximum bioavailability: take it with vitamin C (citrus juice) to optimize absorption of non-heme iron. Dose: start with 1g/day and gradually increase to 3-6g to avoid initial digestive discomfort. Certified organic spirulina (preferably European) guarantees the absence of heavy metals and cyanotoxins.