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)