- Immunity & Toning
The food of the 21st century
Spirulina Platensis contains 15x more beta-carotene than carrot, 3x more protein than beef (including the 9 essential amino acids), 4x more B vitamins than liver (including B12); not to mention its many minerals and antioxidants!
Treated at less than 50°.
Certified R.A.W.™, our spirulina is dried and then cold-pressed in order to preserve all its nutritional qualities. It thus presents a very high concentration of active ingredients with notably 17% of phycocyanin. Specially developed to reach tissues difficult to access such as cognitive cells.
Our tablets do not contain any compression agents or other excipients.
The benefits of spirulina are numerous. It is known for its antioxidant and immune-boosting properties as well as its tonicity.
Spirulina supports the body's natural defenses and helps maintain vitality.
Spirulina supports the body's natural defenses and helps maintain vitality. It contains antioxidants that help protect cells from oxidative stress.
When to take Spirulina?
- Spirulina tablets are best taken during meals: breakfast and lunch, so that they are digested more easily.
How many tablets?
- Children: up to 3 tablets (provided it is safe to swallow tablets) *.
- Adolescents: up to 3 tablets (provided they are safe to swallow tablets) *.
- Adults: 6 tablets (3 grams per day).
* Spirulina tablets are not chewable. It is therefore necessary that a child / adolescent can swallow them without problem in order to be able to consume them.
Duration of a dose
- Take short, medium or daily take.
How to take your tablets?
- To be taken with a large glass of simply water.
Duration of a bottle
- The bottle of Spirulina lasts 83 days.
Precautions for use
- Food supplement based of spirulina, to be used in addition to a healthy and balanced diet.
- Do not exceed the recommended daily doses.
- For people under anticoagulants, ask your doctor for advice
- Pregnant or breastfeeding women should seek advice from their doctor before any supplementation.
- Store in a dry place away from light and heat.
- Keep out of the reach of children.
For 6 tablets Quantity AR * Proteins 1.9 g - Phycocyanin 510 mg - Beta-carotene ** 6 mg - Zeaxanthin 3.8 mg - Vitamin K 29.4 μg 39% Vitamin B12
(cyanocobalamin and methylcobalamin forms)
6 μg 240%
* AR: reference intake
** Vitamin A equivalent: 750 μg
Ingredient: Spirulina (Spirulina Platensis) from organic aquaculture. Guaranteed without preservatives, flavorings, additives, pesticides and GMOs.
Origin and "starification"
Spirulina (Spirulina Platensis) is a blue-green microalgae and filamentous cyanobacterium. Houlà right away the name that frightens! A cyanobacterium is a photosynthetic bacterium, i.e. one that uses light as its main source of energy. Known for centuries for its nutritional richness, spirulina has been the subject of many scientific studies around the world. Spirulina is sometimes presented as a promising protein source for the years to come .
In 1974, the United Nations named Spirulina as the food of the future. In the United States, NASA programs had also studied spirulina as a food with very high nutritional value and as a potential source for space travel .
There are a large number of species of spirulina that originally proliferated in different lakes around the world: in Chad, Mexico and Kenya. As a result, the consumption of spirulina is said to date back many centuries, especially in the populations close to these lakes (Aztecs and African tribes) .
Beyond its high nutritional quality, spirulina has a major advantage. Indeed, the production of spirulina does not require large resources, giving it aspects of sustainability  extremely interesting especially when compared to other types of protein sources and their water requirements (beef or soy for example). Due to these exceptional characteristics, spirulina has become very popular within the category of "super foods".
Spirulina, a nutraceutical asset
Spirulina derives its nutritional strength from its composition of protein (combining high protein content (about 60%) and concentration of essential amino acids), vitamins (beta-carotene, zeaxanthin, vitamin A, K, B12), and minerals (iron in particular) . Another nutritional strength of spirulina is its concentration of phycocyanin (phycobiliproteins + water-soluble phycocyanobiline pigments) .
This blue-coloured soluble molecule, found only in spirulina and other species of blue-green algae, has a very powerful antioxidant power. This combination of bioactive and functional nutritional compounds gives spirulina numerous health benefits. These compounds are notably available to the body, due to the walls easily digested by digestive enzymes . This incredible food has therefore naturally presented itself as a nutraceutical of choice.
Choosing your spirulina and what about spirulina Nutri&Co
For several decades spirulina has been widely produced in the world to meet a growing demand (nutraceuticals, cosmetics, food ...). On the market, spirulina is found in different forms: powders, capsules, tablets ... In addition to this, various characteristics: spirulina craft or not and from organic farming or not. Faced with this "democratization" of spirulina-based products, several criteria must be taken into account to choose it properly in order to avoid possible "dangers" related to its consumption. First of all, cleanliness. Indeed, spirulina has a capacity to bind to heavy metals and bacteria found in its medium of origin (culture medium). Its good production is therefore more than a criterion but should be a condition. That is why, as always, you should be able to access the certificates of analysis, especially monitor heavy metals.
Then you have to look at the drying process. The latter will guarantee or not the preservation and concentration of nutrients in spirulina. This is allowed by a drying at low temperature, that is to say, under the threshold of 50°C. Today, more than half of the spirulina on the market are dried at high temperature. It is these drying conditions which bring us to the following criterion. Nutrients and in particular the valuable phycocyanin will be preserved at the appropriate drying temperatures. A concentration (rate) of at least 15% guarantees the quality of the spirulina, a criterion that is just as important.
A last criterion can intervene in the choice of its spirulina, that of organic. Since May 2017, Spirulina can be certified organic, which ensures an ecological culture, without pesticides, synthetic fertilizers or animal substitutes. The first farm to have obtained this certification is that of PARRY NUTRACEUTICALS following the filing of a specific patent guaranteeing an organic "food" with seaweed, without losing the richness in micronutrients.
At Nutri&Co, all these criteria are guaranteed in our spirulina tablets:
- impeccable cleanliness, as proven by the bacteriological and heavy metal analyses available on our site,
- cold treatment, our spirulina is dried and compressed at less than 50 degrees,
- high phycocyanin content, from 15 to 19%,
- exceptional production conditions, in the heart of the natural site of Oonaiyur, in South India, in the first certified organic farm in the world, with 35 years of experience.
In addition to these different points, the choice of a 100% pure spirulina, without colorants, flavorings or fillers for compression.
Finally, our spirulina is controlled on 3 levels:
- Crop inputs are analyzed,
- Spirulina is analyzed when leaving production,
- Finally, it is analyzed again in France when it is received at our partner who carries out its packaging.
Spirulina and benefits
From the years 85-90, scientific work began to develop on the health effects of spirulina which allowed to identify its biological properties .
In general and based on the nutritional data of spirulina, three major lines of research characterize its beneficial potential on health: antioxidant power, vitality and immune system.
In general, antioxidant molecules have the ability to act at very low concentrations, particularly against oxidative stress (accumulation of reactive oxygen species causing deleterious phenomena of cellular oxidation in the body).
Phycocyanin would have the ability to decrease reactive oxygen species, lipid peroxidation (oxidation of essential fatty acids), and proinflammatory cytokines (inflammation mediators).
Beta-carotene, also present in spirulina, is believed to be able to effectively combat intracellular accumulation of reactive oxygen species, lipid peroxidation and decrease the expression of genes related to inflammation .
There are still few human studies on the effects on immunity and the experimental conditions under which they have been conducted diverge. Nevertheless, starting from 2g per day over several weeks, it has been reported that spirulina allows to modulate innate immunity (first line of defense of our organism against foreign bodies) as well as adaptive immunity (specific defense of the organism) [9,10].
Indeed, spirulina would have an antimicrobial activity limiting the proliferation of specific bacterial species with pathogenic potential and an antiviral activity inhibiting the replication of certain viruses (and thus their activity). All these biological effects demonstrate that spirulina is an excellent ally of defense against potential environmental "aggressions" that we are facing: pollution, periods of exposure to allergens, winter epidemic periods...
Moreover, its protein and iron intakes (even in limited quantities) present themselves as real nutritional assets in the context of particular physiological situations: athletes, the elderly, women of childbearing age, non-menopausal women...
Finally, in the context of vegan diets or in the elderly, a deficiency in vitamin B12 can be observed leading to a risk of anaemia. Spirulina can help to cover vitamin B12 needs in an optimal way. In conclusion, if you have the guarantee of a quality spirulina, it is an ally of choice in short and long term cures depending on the physiological situation you are in.
- Caporgno, M.P.; Mathys, A. Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits. Front. Nutr. 2018, 5, 58.
- Capelli, B.; Cysewski, G.R. Potential health benefits of spirulina microalgae*: A review of the existing literature. Nutrafoods 2010, 9, 19–26.
- Dillon, J.C.; Phan Phuc, A.; Dubacq, J.P. Nutritional Value of the Alga Spiruline. World Rev Nutr Diet 1995, 77, 32–46.
- García, J.L.; de Vicente, M.; Galán, B. Microalgae, old sustainable food and fashion nutraceuticals. Microb. Biotechnol. 2017, 10, 1017–1024.
- Belay, A.; Ota, Y.; Miyakawa, K.; Shimamatsu, H. Current knowledge on potential health benefits of Spirulina. J. Appl. Phycol. 1993, 5, 235–241.
- Piñero Estrada, J. Antioxidant activity of different fractions of Spirulina platensis protean extract. Il Farm. 2001, 56, 497–500.
- Falquet, J. THE NUTRITIONAL ASPECTS OF SPIRULINA. 2017, 25.
- Wu, Q.; Liu, L.; Miron, A.; Klímová, B.; Wan, D.; Kuča, K. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch. Toxicol. 2016, 90, 1817–1840.
- Maddaly, R.; Sai Lata, D.; Syed, A.; Solomon, F.D.P. The beneficial effects of spirulina focusing on its immunomodulatory and antioxidant properties. Nutr. Diet. Suppl. 2010, 73.
- Finamore, A.; Palmery, M.; Bensehaila, S.; Peluso, I. Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Spirulina. Oxid. Med. Cell. Longev. 2017, 2017, 1–14.
Spirulina tends to bind to heavy metals and bacteria. Cleanliness of the crop is therefore the first condition for a good product.
Our analyses show an exemplary level of cleanliness:
Certificates of analysis
Pesticide, heavy metal and PAH analysis
We are Ecocert certified and have declared our activity to the Organic Agency:
Certificate of notification to the organic agency allowing the use of the AB label
A question ?Our experts answer all your questions.
Why not offer a spirulina grown in France?
Due to the tropical profile of spirulina, tricolor farms can only produce 5 months per year and at twice the yields of their southern hemisphere counterparts. We must add to this that artificial lighting and heating are often used, resulting in purchase prices 4 times higher than tropical spirulina.
This price difference could have been justified if the French production was qualitatively superior, but it is not .
Isn't spirulina a food?
What prevents spirulina from being perceived as a food is its too high price. For comparison 100 g of ground beef costs less than 3 € while it is difficult to buy 100 g of spirulina under 12 €. Professor Gilles Planchon's production system could reduce the cost of production, but it remains under study for the time being. The high content of micro-nutrients, however, allows spirulina in tablets in particular to be very effective as a food supplement.
Does our spirulina come from its natural environment?
In its natural state, spirulina thrives in brackish waters of tropical regions. The only problem: the lakes in these regions are too polluted to allow exploitation. Thus the harvests of Lake Texcoco, Mexico, had to stop due to the significant accumulation of heavy metals. More recently, in 2012, spirulina from Lake Chenghai in China (30% of world production) was hit by a lead contamination scandal. Faced with this reality, we have chosen safety by opting for a farm far from all human pollution, pioneer of organic farming and controlling 100% of its inputs.
Doesn't spray-dry drying destroy nutrients?
Since 2005, science tells us the opposite. Madame Desmorieux (Claude Bernard University) has indeed shown that spray dry is far from being downgraded compared to artisanal techniques and that it could even surpass them! This study shows in particular that:
- a fairly liquid spirulina paste avoids having to grind the filaments of the 'algae,
- properly regulated, the nozzle outlet temperature does not exceed 50 ° and guarantees the integrity of the nutrients. For more details, we refer you to our article on the subject.
Is spirulina a good source of vitamin B12?
Spirulina is very rich in vitamin B12. However, it contains two distinct forms: 17% of methylcobalamin, an active form, and 83% of so-called inactive adeninylcobamide. It was therefore long thought that spirulina was a bad source of B12. But since 2009, several scientific studies have shown that adeninylcobamide is not that inactive ... Anyway, the methylcobalamin content is largely sufficient to allow spirulina to play an effective role as as vitamin B12 supplement.
Is spirulina a good source of iron?
Our spirulina contains little iron and is not the best source for people with iron deficiency. It is important to note that in order to "spike" spirulina with iron, it is now necessary to load the culture medium with iron sulphate. The latter will be assimilated by the algae and the iron will be retained, resulting in spirulina rich in iron. However, this input is not authorized by the biological standard making it impossible to combine organic spirulina and spirulina rich in iron.
Is there really an organic label for spirulina?
Before 2017, there was no organic certification in Europe and therefore in France. There are thus many articles denouncing the unscrupulous practices of certain brands which did not hesitate to use the AB label despite the law. But since May 2017, organic spirulina has officially entered the scope of EC regulation n ° 834/2007. Certified farms can therefore claim the use of the AB label and the European leaf.
Where do our ingredients come from?
Organically grown in IndiaParry Nutraceuticals Ltd. Tamil Nadu, South India
With 35 years of expertise in spirulina cultivation, Parry is the first certified organic farm in the world.
Packaging and control of tablets • Pierre Caron Laboratory Bretagne, France
Historical partner of Nutri & Co, LPC is Ecocert and ISO 22000 certified.