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

Abstract

BACKGROUND: Spirulina platensis is a well-known photosynthetic prokaryotic alga that has gained recognition in various industries, including food, health, aquaculture and pharmaceuticals. The United Nations acknowledged spirulina as a nutritious food source because of its rich pigments and high protein content. OBJECTIVE: This paper aims to provide an overview of how Spirulina is utilized as both a dietary supplement as well as functional food ingredient in the food industry. METHOD: Spirulina powder can be added to various foods such as bread, cakes and cookies to increase the nutritional value. It is particularly valuable as a dietary supplement in efforts to combat malnutrition in impoverished regions. RESULT: Spirulina platensis is also a source of essential components used in the therapeutic microalgae supplement market. These components include alpha-carotene, astaxanthin, polyunsaturated fatty acids (such as DHA and EPA) and polysaccharides like beta-glucan. CONCLUSION: It is evident that the consumption of spirulina algae can offer both financial benefits and health advantages. Even though there is a large amount of research on the nutritional, environmental and social benefits of spirulina, some natural areas still produce insufficient amounts of the algae. As a result, more and more scientists and researchers throughout the world are pushing for the growth of spirulina farming.