This presentation provides knowledge about spirulina, Its description, collection & cultivation,Chemical constituents, Microscopic View, Uses.

1. PHARMACOGNOSY AND
PHYTOCHEMISTRY

2. PHARMACOGNOSY OF
SPIRULINA
PRESENTED BY,
**K.MEGHANA**
*IIIRD B.PHARM*
*KKCP*

3. ABOUT SPIRULINA
• Spirulina (Arthrospira Platensis) is a unique
freshwater plant.
• They are formed by a single cell capable of producing
organic matter through photosynthesis and assembled
in the form of filaments that makes them look like algae
(hence they are also known as blue algae), although
they are actually bacteria.
• It is the most nutritionally concentrated compact
whole food known to humankind, which can
drastically lower the chances of developing cancer,
heart disease, or stroke, or of contracting a life
threatening virus such as HIV.
• .

4. CONTINUATION……
• Spirulina is about sixty percent complete, highly
digestible protein with very high “protein efficiency
ratio.”
• It grows naturally in alkaline waters of lakes which
ensure crop hygiene.

5. • SYNONYM:
Blue green algae (cyanobacteria), சுரூள் பாசி.
• BIOLOGICAL SOURCE:
It consists of the dried biomass of the
cyanobacterium Arthrospira. Arthrospira are
filamentous microscopic blue-green algae or
cyanobacteria that occur abundantly in an almost uni-
algal form in highly alkaline lakes with high pH. The
most used are Arthrospira maxima and Arthrospira
plaetensis.

6. • GEOGRAPHICAL SOURCE:
• This microscopic organism live in fresh water lakes
and ponds. Species of Arthrospira have been isolated
from alkaline brackish and saline waters in tropical
and subtropical regions.
• A. plaetensis is the most widely distributed and is
mainly found in Africa, Asia.
• A. maxima is found in California and Mexico.

7. DESCRIPTION:
• Color: Dark green
• Smell: Seaweed smell
• Consistency: Fine powder (40 mesh)

8. NATURAL SPIRULINA

9. COLLECTION AND
CULTIVATION

10. Suitable area :
• "Spirulina grows well in regions having temperature
between 25 and 35 degrees Celsius.
• It can be grown in cement or plastic tanks with preferable
dimension of about 10 x 5x 1.5 feet.
• About 1000 lts of water must be filled in the tank to a
height of about one to two feet .
• About 1 kg of spirulina mother culture should be released
into the tank along with 8g of sodium bi carbonate, 5g of
sodium chloride,0.2 g of urea, 0.5 g of potassium sulphate,
0.16 g of magnesium sulphate, 0.052 ml of phosphoric acid
and 0.05ml of ferrous sulphate (all measurements for one
litre of water).
• The water should be agitated every day for a week using a
long stick for half an hour.

11. Harvest time
• After 10 days spirulina is ready for harvest.
• The algae can be harvested using small plastic buckets and
poured into a mounted filter, which drains the excess water.
• The drained spirulina is then wrapped in clean muslin cloth
and pressed under a weight of 50 kg to further drain the
moisture.
• It is then put in small machines (used in noodle
manufacturing) and squeezed in the form of noodles on a
dry, clean cloth under the sun.
• It is then allowed to dry for 2-3 hours after which it is
ground in a machine (similar to a flour machine) and the
powder is sent to the lab for testing.
• It is then packed in small airtight plastic covers, and is
ready for consumption.

12. DIAGRAMATIC REPRESENTATION OF
PROCESSING OF SPIRULINA

13. SPIRULINA YIELD:
• In total of 15 tanks ,in a day we can harvest about 1 kg
of spirulina from each tank.
• One kg of dry spirulina powder is being sold at Rs.
1,000 in the market.

14. CHEMICAL CONSTITUENTS
• Proteins (until a 70%)
• Carbohydrates (50 -70%). Mainly glucose, galactose,
mannose and ribose.
• Pigments: Betacarotene (provitamin A), xanthophylls,
zeaxanthin, beta-cryptoxanthin, etc.
• Vitamins: (10%) Mainly vitamin D, vitamin C and vitamins
of group B (Vitamin B12, folic acid, niacin, riboflavin)
• Fiber (5%), especially mucilage.
• Chlorophyll
• Enzymes

15. CONTINUATION……
• Fats. Mainly essential fatty acids. (Gamma-linolenic acid
- Omega 6)
• Minerals: Especially iron and iodine, along
with calcium, phosphorus, magnesium,
manganese, copper, zinc and selenium.

16. MICROSCOPIC EXAMINATION OF
LIVE SPIRULINA
• The filaments are 0.3 – 1.0 mm in length.
• The filaments are coiled or helical for the most part
though there could be straight forms at times.
• The filaments are made up of many cells with clear and
visible transverse cross walls.
• The cells making the filaments are shorter than broad.
The width varies between 6-12 micrometers.
• The cells contain gas vacuoles (air sacs). In the living cell
these gas vacuoles help the Spirulina to be buoyed up to
the surface of the pond to get light. A good test is to place
some culture in a test tube and observe the algae after
one hour. Most of the cells should be seen at the top of
the tube

17. MICROSCOPIC VIEW OF SPIRULINA

18. BIOCHEMICAL EXAMINATION
• The most telling biochemical marker is the content of
Gamma Linolenic Acid (GLA) that is virtually absent in
other species of blue-green algae.
• The blue pigment, phycocyanin can be used to
differentiate blue-green algae products from green and
other algae like Chlorella, Dunalliela and
Hematococcus

19. USES OF SPIRULINA
• Spirulina supplement are available in form of powder,
flakes, capsules and tablets.
• Source of non-animal protein.
• Source of vitamins and minerals.
• Chemo-protective and Anti-cancer.
• Neuro-protective.
• Antiviral.
• Cardio-protective.

20. CONTINUATION……
• Immunomodulators.
• Anti-Inflammatory.
• Anti-Oxidant.
• Anti-Obesity.

21. FORMS OF SPIRULINA IN MARKET

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