Phycocyanin

A blue-green protein pigment unique to spirulina (cyanobacterium). The primary source of its characteristic blue colour. A powerful antioxidant and anti-inflammatory agent: inhibits the NF-κB pathway and protects cells from oxidative stress. Hepatoprotective properties documented in vitro. Degrades at temperatures above 65°C: spirulina loses its antioxidant properties if heated.