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Spirulina is almost 70% protein and is full of amino acids and micronutrients. The supplement has also been shown to fight cancer and help recovery after surgery. Spirulina natively grows in alkaline, warm-water lakes. Demand for this whole food has sparked the cultivation of spirulina for commercial use in specially designed algae farms.

Important to note in the area of prevention, spirulina is richly supplied with the blue pigment phycocyanin, a biliprotein which has been shown to inhibit cancer-colony formation. Predominant blue pigmentation in food is rare. The blue colour tends to promote astringency, a drawing together. The chemical reality of spirulina's blue colour is demonstrated by its effect in the brain. Here phycocyanin helps draw together amino acids for neurotransmitter formation, which increases mental capacity.

The liberal use of spirulina and other chlorophyll foods supplies the liver with immune-enhancing essential fatty acids—particularly the omega-3 and gamma-linolenic acid (GLA) variety—that it may have been lacking since birth. Introducing these foods into the diet of those with essential-fatty-acid deficiency, regardless of the person's age, encourages more complete liver function. Spirulina has shown some indication of having antiviral effects in preliminary in vitro and animal studies. There is also evidence of a preliminary nature that it might favourably affect some immune functions and have some hepatoprotective capability.

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