115709_Spirulina Leaflet_FA_ENG_LR

SPIRULINA – Potential Functional Food Helps to Improve COVID-19 Associated Symptoms IMPROVING IMMUNITY is the key to preventing the new coronavirus COVID-19 To date, there is no approved treatment While it is crucial to practise social available for COVID-19. The need to distancing and maintain self-hygiene such discover new, safe and more efficacious as washing hands frequently, using a treatment options to achieve ideal results hand-sanitiser, wearing a mask to cover is still in the running. your nose and mouth, and avoiding touching your face with your hands, there Since COVID-19 attacks the immune are also certain methods to improve system, our body’s defences must be able your immunity which is even more to fight these spiky surface invaders that crucial than ever at this juncture. managed to enter our body. Studies have shown that those who have a strong immune status are likely to only develop mild symptoms and recover.

Several recent research papers showed the promising therapeutic and nutritional potential of spirulina for the coronavirus COVID-19 A recent review paper from the Netherlands has found that spirulina has the potential to prevent COVID-19 related symptoms in the mild stages of viral infection. Ferreira et al. 2020

Recent studies have shown that Phycocyanobilin, the active ingredient in spirulina, possesses anti-viral properties, making spirulina one of the nutraceuticals that could provide a beneficial role in the prevention or improvement of the COVID-19-associated symptoms. Raj et al, 2020; Ferreira et al. 2020

Phycocyanobilin is found to have a potential beneficial impact on our immune system against the COVID-19 virus via several mechanisms, such as: • Activating macrophages • Activating NK Cells • Enhancing the function of T-cells • Stimulating the production of antibodies • Increasing the production and enhancing development of neutrophils Ferreira et al. 2020

Phycocyanobilin is also found to have the potential ability to inhibit viral replication while reducing the hyper-inflammation and oxidative damage caused by the COVID-19 viruses. Ferreira et al. 2020

By being aware of its properties, the government body such as CSIR-CFTRI (Central Food Technological Research Institute), under the Government of India, has recently announced the use of Spirulina-supplemented food items to keep the immune system active and prevent the infection of COVID-19 in the country. Raj et al, 2020 Source: 1. Raj TK, Ranjithkumar R, Kanthesh BM and Gopenath TS: C-phycocyanin of Spirulina plantesis inhibits NSP12 required for replication of SARS-COV-2: a novel finding in-silico. Int J Pharm Sci & Res 2020; 11(9): 4271-78. doi: 10.13040/IJPSR.0975-8232.11(9).4271-78. 2. Ferreira AO, Polonini HC, Dijkers ECF. Postulated Adjuvant Therapeutic Strategies for COVID-19. J Pers Med. 2020 Aug 5;10(3):80. doi: 10.3390/jpm10030080. PMID: 32764275; PMCID: PMC7565841.