JOURNAL ARTICLE

Spirulina platensis: A comprehensive review of its nutritional value, antioxidant activity and functional food potential.

  • Published In: Journal of Cellular Biotechnology, 2024, v. 10, n. 2. P. 159 1 of 3

  • Database: Applied Science & Technology Source Ultimate 2 of 3

  • Authored By: Sahil, Siramdas; Bodh, Suman; Verma, Praveen 3 of 3

Abstract

This article provides a comprehensive overview of Spirulina platensis, a photosynthetic cyanobacterium widely recognized for its high nutritional value and diverse applications in the food, health, pharmaceutical, cosmetic, and biofuel industries. Spirulina is rich in proteins, essential amino acids, vitamins, minerals (notably iron), polyunsaturated fatty acids such as gamma-linolenic acid, and bioactive compounds with antioxidant, anti-inflammatory, antiviral, and anticancer properties. It is utilized as a dietary supplement and functional food ingredient in products like yogurt, cookies, pasta, and baby foods, contributing to improved nutritional profiles and potential health benefits. Despite its recognized advantages and endorsement by organizations such as the United Nations and the World Health Organization, spirulina production remains limited in some regions, prompting calls for expanded cultivation to meet growing global demand.

Additional Information

  • Source:Journal of Cellular Biotechnology. 2024/07, Vol. 10, Issue 2, p159
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2024
  • ISSN:23523689
  • DOI:10.3233/JCB-240151
  • Accession Number:181231498
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