Advantages of algae

Algae as superfood: the proven benefits of spirulina, chlorella, blue spirulina, and algae oil

Algae have an almost futuristic reputation — and honestly: that is not entirely unfounded. Microalgae such as spirulina and chlorella are researched worldwide as compact sources of proteins, micronutrients, and bioactive compounds. At the same time, algae are gaining ground as a sustainable choice within food and supplements. 

But what do we really know about the effects of algae on the body? And why do they fit so well within a conscious lifestyle?

What exactly are algae?

By “algae” we mean a broad group of aquatic organisms. In supplement form, it often concerns microalgae: small species with rich nutritional value. Spirulina is a blue-green microalga (technically a cyanobacterium) that is cultivated under controlled conditions and processed into powder or tablets. 
Chlorella is a green freshwater alga, known for, among other things, chlorophyll and a sturdy cell wall. 

At Aligma, you see that focus on quality reflected in the broad range for humans and animals — and in applications for lifestyle and garden. 

1. Nutritional value in a compact form

One of the biggest advantages of algae is simple: a lot of nutrition in little volume. Spirulina and chlorella contain relatively high amounts of plant-based proteins, plus vitamins and minerals important in a balanced diet. That is why they are often chosen by people who eat plant-based or want to keep their routine as pure as possible. 

2. Support for cardiovascular markers (spirulina & chlorella)

Research on spirulina shows that supplementation can have beneficial effects on the lipid profile. A meta-analysis found decreases in total cholesterol, LDL, and triglycerides, with an increase in HDL.

Chlorella is also linked in reviews and meta-analyses to improvements in cholesterol and blood pressure.

Important here: these kinds of results are averages from studies. The effect varies per person and works best as a complement to a healthy lifestyle.

3. Antioxidants and inflammation markers

Spirulina is known for its antioxidants, including the pigment phycocyanin. A recent meta-analysis of RCTs reported that spirulina supplementation can significantly improve inflammation markers (such as CRP, IL-6, and TNF-α) and oxidative stress markers.

For blue spirulina (a phycocyanin extract), the emphasis besides potential health benefits is also strongly on culinary use: a neutral taste and a striking color for smoothies, bowls, and desserts. Aligma emphasizes purity and the absence of artificial colorants. 

4. Algae as a vegan source of omega-3

Not all algae work the same. Some microalgae are especially interesting because of their fatty acid profile. Algae oil is a plant-based alternative to fish oil and can provide DHA/EPA without increasing pressure on marine fish stocks. Reviews describe algae oil as a consistent and sustainable option for omega-3. ScienceDirect+1

For those who eat vegan or want to supplement more consciously, this is a logical match.

5. Astaxanthin: a powerful antioxidant from microalgae

Astaxanthin is often extracted from the microalga Haematococcus pluvialis. Recent reviews describe it as a promising bioactive compound with strong antioxidant and anti-inflammatory properties.

This aligns with Aligma’s broader vision that microalgae do not have just one “trick,” but offer a whole toolbox of natural compounds. 

6. Sustainability: good for you, kinder to the planet

Besides personal health, there is a second major reason why algae are gaining popularity: sustainability. Microalgae are mentioned in the literature as an attractive protein source with potential lower land and freshwater use and better scalability than many traditional sources.

This makes algae not only a supplement trend but also a serious candidate for the food of the future.

Safety and quality: what to watch for

Because algae can absorb substances from their environment, quality is crucial. Think of checks for heavy metals and microbiological safety. Aligma indicates strict selection of producers and batch analyses performed, with a focus on transparency towards the consumer. 

Practical tip: always choose a reliable, controlled source — and build up slowly if you have sensitive intestines.

How does this fit into your routine?

Algae are easy to use:

• Spirulina powder in smoothies, yogurt, or oatmeal.

• Tablets if you want convenience without taste. 

• Chlorella as a green addition within a plant-based pattern.

• Blue spirulina mainly for color, fun, and creativity in the kitchen.

Conclusion

Algae earn their superfood status not just by hype. Research around spirulina and chlorella shows promising effects on, among other things, lipids, blood pressure, and oxidative stress, while algae oil offers a sustainable, vegan route to omega-3. 

And precisely in this, science touches Aligma’s mission: making algae accessible as a pure, organic, and versatile choice — for people, animals, and beyond.