Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2022 Aug 30;27(17):5584.
doi: 10.3390/molecules27175584.

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Nawal K Z AlFadhly  1 , Nawfal Alhelfi  1 , Ammar B Altemimi  1   2 , Deepak Kumar Verma  3 , Francesco Cacciola  4 , Arunaksharan Narayanankutty  5
Affiliations
Review

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Nawal K Z AlFadhly et al. Molecules. .

Abstract

Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids-in particular, the necessary omega-3 fatty acids and omega-6 fatty acids-the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.

Keywords: biological activity; chemical composition; food formulation; functional foods; health and nutritional value; spirulina algae.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
(A) Nutritional composition and (B) biochemical components of spirulina [36].
Figure 2
Figure 2
A diagrammatic explanation of the therapeutic value conferred by spirulina algae.
Figure 3
Figure 3
A pictorial representation of the numerous beneficial health effects that have been derived from consuming spirulina algae and their associated bioactive components. (A) Role of spirulina algae play in the process of weight loss; (B) How consuming spirulina algae might alter the pattern of the intestinal balance; (C) Role played by spirulina algae in the regulation of immunity; (D) Function that spirulina algae play in reducing cholesterol levels; (E) Role that spirulina algae play in lowering the risk of developing diabetes; and (F) Anticancer properties of the spirulina algae.
See this image and copyright information in PMC

References

    1. Carlson S. Spirulina platensis (Conventional and Organic), Spirulina, Organic Spirulina, or Arthrospira Platensis. Division of Biotechnology and Gras Notice Review, Office of Food Additive Safety-CFSAN; Dauphin Island, AL, USA: 2011. p. 36.
    1. Haoujar I., Haoujar M., Altemimi A.B., Essafi A., Cacciola F. Nutritional, sustainable source of aqua feed and food from microalgae: A mini review. Int. Aquat. Res. 2022;14:1–9.
    1. Singh S., Verma D.K., Thakur M., Tripathy S., Patel A.R., Shah N., Utama G.L., Srivastav P.P., Benavente-Valdés J.R., Chávez-González M.L., et al. Supercritical Fluid Extraction (SCFE) as Green Extraction Technology for High-value Metabolites of Algae, Its Potential Trends in Food and Human Health. Food Res. Int. 2021;150 Pt A:110746. doi: 10.1016/j.foodres.2021.110746. - DOI - PubMed
    1. Nascimento R.Q., Deamici K.M., Tavares P.P.L.G., de Andrade R.B., Guimarães L.C., Costa J.A.V., Guedes K.M., Druzian J.I., de Souza C.O. Improving water kefir nutritional quality via addition of viable Spirulina biomass. Bioresour. Technol. Rep. 2022;17:100914. doi: 10.1016/j.biteb.2021.100914. - DOI
    1. Trotta T., Porro C., Cianciulli A., Panaro M.A. Beneficial Effects of Spirulina Consumption on Brain Health. Nutrients. 2022;14:676. doi: 10.3390/nu14030676. - DOI - PMC - PubMed

LinkOut - more resources