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# Spirulina prevents breast cancer - study
- URL: https://www.foodconsumer.org/spirulina_prevents_breast_cancer_0523141128/
- Published: 2014-05-23T12:27:00.000Z
- Updated: 2026-09-22T16:05:50.000Z
- Description: In rats given the carcinogen DMBA, spirulina supplementation cut mammary tumor rates from 87 percent to 13 percent, according to The American Journal of Pathology. Lab tests showed it slowed cell proliferation and triggered apoptosis by raising Bax and lowering Bcl-2.
- Author: Food Consumer
- Tags: Cancer, Avoiding Illness, #vivvo-import

Friday May 23, 2014 (foodconsumer.org) -- A study reported in the Jan 2014 issue of The American Journal of Pathology suggests that taking spirulina as a dietary supplement may significantly reduce the risk of chemical-induced breast cancer.

Allal Ouhtit, Ph.D., M.Ph. at Sultan Qaboos University in Muscat, Sultanate of Oman and colleagues conducted the study to examine the chemo-preventative effect of spirulina against 7,12-dimethylbenz\[a\]anthracene (DMBA)–induced carcinogenesis in rat breasts.

The researchers found spirulina eliminated DMBA-induced rat mammary tumors and supplementation with spirulina reduced the rate of breast cancer (tumors) from 87% to 13%. 

In-vitro tests indicated that spirulina started to inhibit cell proliferation soon after treatment. Spirulina also increased Bax and decreased Bcl-2 expression inducing apoptosis by 48 hours after treatment.

Immunohistochemical analysis indicated that spirulina reduced the risk of breast cancer by inhibiting expression of both Ki-67 an estrogen alpha.

Spirulina is a filamentous blue-green microalga (cyanobacterium) that is known to have potent phytoantioxidant and anticancerous properties and is commonly used as a food in some regions. Studies have shown eating spirulina can help patients with type 2 diabetes mellitus to better control blood sugar and improve biomarker of diabetes, and promote weight loss.

Animal studies show spirulina prevents chemotherapy-induced heart damage, promotes stroke recovery, delays age-related declines in memory, prevents diabetes mellitus type 2, amyotrophic lateral sclerosis, and hay fever in rodents.(David Liu, PHD)