Abstract
Because of its outstanding nutritional composition, the blue-green microalga spirulina, from the genus Arthrospira, has become a popular green superfood around the globe. Spirulina is a popular dietary supplement due to its high vitamin, mineral, and protein content. Since it has no toxicity, has anti-cancer, antiviral, and immunological properties, and is also a potent antioxidant, it is seen as a fantastic food. The functions of Spirulina have changed drastically in response to stressful situations. It gained widespread popularity after NASA successfully used it as a dietary supplement for astronauts during space missions. Its anti-inflammatory properties allow it to control immunological processes by preventing mast cells from producing histamine. Because of its sustainable, environmentally friendly, and extremely nutritious biomass, Spirulina occupies the intersection of food and medicine, making it a valuable instrument in advancing human health and developing novel therapies. Because Spirulina is able to grow in a variety of harsh environments, its biochemical composition and medicinal benefits are significantly affected. It is a popular option for sustainable food and health solutions because it is simple to cultivate in aquatic environments and produces a lot of macro- and micronutrients. The purpose of this review is to lay a solid scientific groundwork for the ongoing research and application of Spirulina in the areas of nutrition, medicine, and public health.
Keywords
Arthrospira; Blue-green algae; Superfood; Phycocyanin; Nutraceutical; Microalgae cultivation
Introduction
Microalgae are a large and polyphyletic group of O2-evolving photosynthetic microorganisms, mostly aquatic, comprising prokaryotic cyanobacteria and eukaryotic members [1]. Some Mexicans and Africans consume spirulina, a planktonic blue-green alga, as a traditional meal. They are one of the earliest forms of life. This alga has been growing in warm, alkaline volcanic lakes on Earth for the past 3.5 billion years, and its cellular structure is spiral. The form is similar to that of a basic prokaryote. The two most often utilized species of Spirulina for dietary supplements are Spirulina platensis (S. platensis) and Spirulina maxima. This alga may be found in a variety of locations throughout the globe and has a long history of usage as a food source [2]. Due to its high nutritional value and variety, spirulina has gained widespread recognition as a superfood. It is the most nutrient-dense and concentrated food available. a complete food source that can be found in nature. Spirulina is sold globally as a food supplement or as a key component in functional foods and drinks. Its health advantages for users in Europe, North America, sections of Asia, and Oceania have helped it gain widespread popularity. The high concentration of spirulina Its nutritional value makes it a great dietary supplement for individuals of all ages and lifestyles [3]. Due to its potential in the worldwide market, commercial companies are increasingly interested in S. platensis. Some species have a really unique nutritional profile that is quite high. Additionally, the bioavailability of several nutrients is quite high, and Spirulina species have antibacterial, antiviral, antifungal, and antiparasitic properties. Spirulina preparations aid in maintaining resident flora. because it decreases possible issues from opportunistic infections like E. coli and Candida albicans due to the intestinal micro flora, notably Lactobacillus and Bifidus [4]. Spirulina is frequently found in aquatic habitats such lakes, ponds, and tanks. It is one of the first photosynthetic organisms in nature that can use light to create its own food. since ancient times, tribes in Africa that live near Lake Chad have used spirulina as a dietary staple because of its direct involvement in complicated metabolic pathways. The main species of The phytoplankton in the lake is Spirulina platensis. In Mexico, the algae Spirulina was consumed under the name "Tecuitlatl" [5]. The best pH range for spirulina growth is between 9 and 11, which reduces the risk of contamination from other microorganisms [6]. Through wastewater recycling and energy conservation, spirulina has the potential to contribute significantly to human and animal nutrition as well as environmental protection. Spirulina is a good source of protein, containing 60–70% of it. in the diets of malnourished poor children in developing nations, vitamins and minerals are utilized as a protein supplement. One gram of Spirulina protein is equivalent to one kilogram of mixed veggies. The amino acid makeup of Spirulina protein is among the best in the plant kingdom, surpassing that of soybeans [7]. In Cyanobacteria, the light harvesting pigments include chlorlphyll-a, carotenoids and phycobiliproteins. The later are proteins with linear tetrapyrrole prosthetic groups called according to their structure: phycocyanin, phycoerythrin and allophycocyanin [8].
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- SG Jagtap1*, Ps Kalghuge2, Vk Bhusari3, Kn Gujar4 And R Khathuriya5, international journal of biology, pharmacy and allied sciences (IJBPAS), January, 2025, 14(1): 97-116.
Purva Deshmukh
Corresponding author
S.N.D College of Pharmacy, Yeola
Amol Gayke
Co-author
S.N.D College of Pharmacy, Yeola
Pooja Rajude
Co-author
S.N.D College of Pharmacy, Yeola
Purva Deshmukh*, Amol Gayke, Pooja Rajude, Green Superfood: A Depth Review of Spirulina Algae with Multifaceted Therapeutic Applications, Int. J. Sci. R. Tech., 2025, 2 (11), 246-256. https://doi.org/10.5281/zenodo.17553839
10.5281/zenodo.17553839
