Alkaline water bodies are ideal environments for spirulina, which are filamentous microalgae that float freely. Because of its high nutritional content, Spirulina has been a staple diet in Central Africa for many years. On a global scale, it has recently become a popular nutraceutical food supplement. In recent times, a lot of focus and research has gone into determining its therapeutic efficacy for a variety of diseases and disorders, such as high cholesterol, high glucose, heart disease, inflammation, cancer, and viral infections. The anti-inflammatory, hypolipidemic, and antioxidant effects of spirulina are the main reasons for its beneficial effects on health. The hypolipidemic action of Spirulina has been proven time and time again in preclinical investigations using a variety of animal models. Consistent with the hypolipidemic effects of Spirulina found in preclinical investigations, the results of human clinical trials on Spirulina supplementation show some variation due to variations in study design, sample size, and patient characteristics. Poor experimental design and small sample sizes plague the majority of human clinical trials. Specifically, the hypolipidemic impact of spirulina remains largely unknown, as does the exact mechanism by which it exerts its effects. After a lengthy history of use as a food source and a positive safety profile in animal research, spirulina is typically thought to be safe for human ingestion. Though extremely infrequent reports of adverse effects in humans have been documented. For spirulina products to be safe, quality monitoring during cultivation and processing is essential to prevent contamination.