Whole‑food spirulina refers to the entire spirulina algae, usually dried and powdered, with minimal processing. It contains the full spectrum of naturally occurring nutrients present in the algae. Extracted spirulina, on the other hand, is a more concentrated form in which specific compounds (such as phycocyanin) are isolated from the algae. These extracts are often highlighted in scientific research for their properties, including antioxidant activity and roles in immune function.

Phycocyanin is a pigment‑based protein produced within the spirulina cell structure. It is part of the photosynthetic machinery of the algae and gives spirulina its naturally vibrant blue‑green color. When extracted, phycocyanin is obtained in a more concentrated form compared to whole spirulina. It is considered one of spirulina’s most bioactive compounds and is scientifically recognized for its antioxidant properties, which are studied for their ability to counteract oxidative stress and contribute to the protection of cells.

Spirulina Maxima is one of the two main species of spirulina commonly found in supplements, the other being Spirulina Platensis. Both are blue‑green microalgae and are nearly identical in nutritional profile, containing protein, vitamins, minerals, antioxidants, and essential fatty acids. The Spirulina Maxima strain is often noted in research for its high protein content (around 70%), iron concentration, and levels of the antioxidant pigment phycocyanin.

Advanced patented photobioreactor cultivation methods are used to produce spirulina in a controlled and sustainable way. This closed system allows for precise regulation of light, nutrients, pH, and temperature, supporting an eco‑friendly production process. The method reduces contamination risks and helps preserve the nutrient‑rich spirulina algae through a gentle drying process.

Both supplements work great together to optimize the benefits of spirulina. Adults are recommended to take 4 tablets of SpiruMax per day with a glass of water, preferably in the morning, and 8 ml of PhycoSci poured into a glass of water. SpiruMax is also best taken in the morning or before physical activity for enhanced recovery.

Allergic reactions are possible to almost any food, including common allergens such as dairy products, eggs, peanuts, fish, soy, apples, celery, and many more. Spirulina itself is not classified among the 14 allergens that are required to be declared under EU law. The absence of these common allergens (such as gluten, peanuts, or dairy) means that spirulina does not fall under the mandatory allergen labeling requirements.

Spirulina contains a small amount of Omega‑3 (ALA), but the level is very low. BalanceOil provides the long‑chain Omega‑3 fatty acids EPA and DHA, which are not present in meaningful amounts in spirulina. Spirulina can therefore be used alongside BalanceOil for its other nutritional components, but it does not contribute significantly to Omega‑3 intake. Spirulina also contains a small amount of gamma‑linolenic acid (GLA), an Omega‑6 fatty acid that is relatively uncommon in many foods and is one of the distinctive compounds found in spirulina.