The nutritional value of Spirulina and utilization research

With the development of modern society, the demand for nutrition, health, and food safety among people is also increasing. More and more consumers are connecting their diet to a healthy lifestyle in order to reduce the occurrence of chronic diseases. Spirulina, known as green ginseng, is one of the most productive microalgae with high output value. It is considered as one of the most ideal dietary supplements due to its unique nutritional and health benefits. The main components of spirulina include protein, fat, vitamins, chlorophyll, and minerals. The protein content is particularly high, ranging from 60–70%. Spirulina can be used as a natural nutritional supplement, providing various essential nutrients needed by the body. Apart from being a nutritional supplement, spirulina is also widely utilized in the food, medicine, and cosmetics industries. Spirulina powder can be added to various foods such as bread, cakes, and biscuits to enhance their nutritional value. Spirulina extract can also be used in the production of healthcare and beauty products. Furthermore, the antioxidant and immune-boosting effects of spirulina make it a promising natural medicine for research in the treatment of cancer and liver disease. This paper aims to provide comprehensive information on the nutritional composition, secondary metabolites, and biological activities of spirulina, thereby contributing to the spirulina industry.