Antioxidant potential of selected Spirulina platensis preparations

Recent studies suggest that Spirulina, a unicellular blue‐green alga, may have a variety of health benefits and therapeutic properties and is also capable of acting as an antioxidant and antiinflammatory agent. In this study, a cell‐free and a cell‐based test assay were used to examine the antioxidant and antiinflammatory properties of four selected Spirulina platensis preparations: (1) Biospirulina, (2) SpiruComplex, a preparation with naturally bound selenium, chromium and zinc, (3) SpiruZink, a preparation with naturally bound zinc, (4) Zinkspirulina + Acerola, a preparation with naturally bound zinc and acerola powder. The cell‐free test assay used potassium superoxide as a donor for superoxide radicals, whereas the cell‐based test assay used the formation of intracellular superoxide radicals of functional neutrophils upon stimulation by phorbol‐12‐myristate‐13‐acetate as a model to investigate the potential of Spirulina preparations to inactivate superoxide radicals. In accordance with the recommended daily dosage, test concentrations ranging from 50 to 1000 µg/mL were chosen. The results showed a dose‐dependent inactivation of free superoxide radicals (antioxidant effect) as well as an antiinflammatory effect characterized by a dose‐dependent reduction of the metabolic activity of functional neutrophils and a dose‐dependent inactivation of superoxide radicals generated during an oxidative burst. The results demonstrate that the tested Spirulina preparations have a high antioxidant and antiinflammatory potential. Especially SpiruZink and Zinkspirulina + Acerola might be useful as a supportive therapeutic approach for reducing oxidative stress and/or the generation of oxygen radicals in the course of inflammatory processes. Copyright © 2008 John Wiley & Sons, Ltd.