Effects of Spirulina, a Blue-Green Alga, on Bone Metabolism in Ovariectomized Rats and Hindlimb-Unloaded Mice

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  • ISHIMI Yoshiko
    Division of Applied Food Research, National Institute of Health and Nutrition
  • SUGIYAMA Fumie
    Division of Applied Food Research, National Institute of Health and Nutrition
  • EZAKI Junko
    Division of Applied Food Research, National Institute of Health and Nutrition
  • FUJIOKA Maiko
    Division of Applied Food Research, National Institute of Health and Nutrition
  • WU Jian
    Division of Applied Food Research, National Institute of Health and Nutrition

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Abstract

The safety and effectiveness were examined of the spirulina alga on bone metabolism in ovariectomized estrogen-deficient rats and hindlimb-unloaded mice. The dosage range was from an amount equal to that recommended in so-called health foods for humans (0.08 g/kg BW/day) to a 100-fold higher dose. The bone mineral density (BMD) of the whole femur and tibia of ovariectomized rats in the any spirulina-treated groups was not significantly different from that of the ovariectomized group, although BMD of the distal femur and proximal tibia was significantly lower in the spirulina-treated groups than in the ovariectomized group after a 6 week-experimental period. BMD of the femur and tibia was not affected by treatment with any dose of spirulina in hindlimb-unloaded mice. These results suggest that the intake of spirulina decreased BMD in the trabecular bone of rodents under estrogen-deficient conditions.

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