Table 1.
The appearance of commonly known substances in spirulina.
| Substance | Relative Quantities | References |
|---|---|---|
| Allophycocyanin | Up to 47% of total protein | [34] |
| Carotenoids (β-carotene, zeaxanthin, cryptoxanthin) | Up to 2% (d/w *) | [71] |
| Chlorophyll a | Up to 2% (d/w *) | [31] |
| Chlorophyll b | 0 | [31] |
| Palmitic acid | 42–47% of total FAs | [53,55] |
| Oleic acid | 2–5% of total FAs | [53,55] |
| Linoleic acids | 15–35% of total FAs | [61] |
| γ-Linolenic acid (GLA) | 10–50% of total FAs | [63,64,65] |
| ω3-FAs | 0 | [72] |
| α-Linolenic acid (ALA) | 0 | [72] |
| Eisosapentaenoic acid (EPA) | 0 | [72] |
| Docosahexaenoic acid (DHA) | 0 | [72] |
| Triacylglycerides (TAGs) | 0 | [73] |
* On a dry weight basis (d/w).