Dried Spirulina Loses Half Its Antioxidant Potential in 2 Months
Independent research shows that dried Spirulina loses more than 50% of its therapeutic antioxidant activity in 2 months unless stored at temperatures below 10°C in amber packs that are hermetically sealed.
This independent research study evaluated how light and heat in normal storage of dried spirulina impacts the antioxidant potential.
Thermal stability was established at 25ºC in the dark, protected from light, with antioxidant potential tested before and after storage.
Result: The antioxidant potential decreased by 50% after 50 days at 25°C.
Further research measured the antioxidant potential before and after exposure to UV and fluorescent light at room temperature.
Result: After 30 days of exposure the antioxidant potential of dried spirulina decreased by more than 50%.
Dried spirulina is easily degraded when exposed to heat and light, demonstrating degradation more than 50% after 30 day of exposure in most cases studied. It should be stored at temperatures below 10°C in amber packs that are hermetically sealed to maintain the potential for therapeutic antioxidant activity.
Spiruliving Institute Comment
Fresh spirulina is packed with powerful functional nutrients, of which the antioxidants are probably the most important in building and protecting health, and in healing. Fresh frozen spirulina that is never dried or heated retains almost 100% of these functional nutrients.
Spiruliving Institute is a not for profit dedicated to increasing awareness of the benefits of fresh (never dried) spirulina by curating independent research and making such research available to the public.