| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 974.25 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Spirulina (Limnospira platensis) is a microalga recognised for its rich nutritional composition
and diverse bioactive compounds, making it a valuable functional food, feed, and therapeutic agent.
This review examines spirulina’s chemical composition, including its high levels of protein, essential
fatty acids, vitamins, minerals, and bioactive compounds, such as the phycocyanin pigment, polysac-
charides, and carotenoids, in food, feed, and medicine. These compounds exhibit various biological
activities, including antioxidant, anti-inflammatory, immunomodulatory, antiviral, anticancer, antidi-
abetic and lipid-lowering effects. Spirulina’s potential to mitigate oxidative stress, enhance immune
function, and inhibit tumour growth positions it as a promising candidate for preventing chronic
diseases. Additionally, spirulina is gaining interest in the animal feed sector as a promotor of growth
performance, improving immune responses and increasing resistance to diseases in livestock, poultry,
and aquaculture. Despite its well-documented health benefits, future research is needed to optimize
production/cultivation methods, improve its bioavailability, and validate its efficacy (dose–effect
relationship) and safety through clinical trials and large-scale human trials. This review underscores
the potential of spirulina to address global health and nutrition challenges, supporting its continued
application in food, feed, and medicine.
Description
Keywords
Limnospira platensis bioactive compounds antioxidant activity anti-inflammatory activity immunomodulatory effects food; feed; medicine feed medicine
Pedagogical Context
Citation
Spínola, M.P.; Mendes, A.R.; Prates, J.A.M. Chemical Composition, Bioactivities, and Applications of Spirulina (Limnospira platensis) in Food, Feed, and Medicine. Foods 2024, 13, 3656. https://doi.org/10.3390/foods13223656
Publisher
MDPI