Spirulina paltensis: Food and function
Abstract
Spirulina and its products can be applied as feed and food additives in agriculture, food industry, medicine, science and cosmetic. It has high contents of macro and micronutrients. Several pharmacological activities for Spirulina have been documented. This review article serves as an overview, introducing medical application within each usage, the basic description of the involved disease, the mechanism of action and application are given. Also stability, modified antioxidant rheological and anti-staling properties can be observed in Spirulina incorporated food. S. platensis revealed to be a good stable ingredient when the desired color is green. All possible usage of Spirulina platensis in human food including beverages, bakery products, candy, gel desserts, dairy and confectionary are introduced. Keywords: Anticancer, antimicrobial, antioxidant, depoisoning, food, fortification, heavy-metal, immunostimulant, metloprotective, spirulina platensis.
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Omega-6 fatty acids make up the majority of total fat in spirulina, and cholesterol is present only in trace quantity (<0.1 mg/100 g dry mass).
“Omega-6 fatty acids make up the majority of the total fat, and there is just a trace quantity of cholesterol (less than 0.1 mg/100 g dry mass) present [33,42].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Free fatty acids make up 70-80% of total fat in spirulina.
“In most cases, it will contain fats that are necessary for human survival, and free fatty acids will make up between 70% and 80% of the total fat.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
PUFAs are 1.5-2% of total fat content, and linolenic acid accounts for 36% of total PUFAs.
“The proportion of PUFAs is between 1.5% and 2% of the total fat content, and it is rich in linolenic acid, which accounts for 36% of the total PUFAs”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Lipid content of S. platensis ranges from 5% to 10% dry weight; with more effective extraction techniques, it is greater than 11%.
“According to the findings of several researchers, the lipid content of S. platensis ranges from 5% to 10% of the dry weight. Other research that used more effective extraction techniques found that the percentage was greater than 11%.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Total carbohydrate content of spirulina ranges from 15% to 25% dry weight.
“On the other hand, a number of additional studies came to the conclusion that the total carbohydrate content of spirulina ranged from 15% to 25% dry weight [32,33,42,44,45,46].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Spirulina is superior to all plant proteins, including legume proteins, despite having lower concentrations of methionine, cysteine, and lysine than meat, eggs, or milk proteins.
“Spirulina is superior to all plant proteins, including legume proteins, despite having lower concentrations of the amino acids methionine, cysteine, and lysine than the conventional dietary proteins that come from meat, eggs, or milk [33,45].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Spirulina is an excellent source of minerals including potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, boron, molybdenum, and zinc, and has a high proportion of macro- and micronutrients.
“Spirulina is an excellent source of a wide variety of minerals, such as potassium (K), calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), magnesium (Mg), manganese (Mn), phosphorous (P), selenium (Se), sodium (Na), boron (B), molybdenum (Mo), and zinc.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Spirulina contains calcium, phosphorus, and magnesium in proportions comparable to milk, so there is no danger of decalcification when phosphorus is increased.
“Spirulina contains Ca, P, and Mg in proportions that are comparable to those found in milk. Because of this, there is no danger of decalcification, which can occur when the amount of P in a food source is increased [33,42].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Spirulina has 35-38 μg/100 g of vitamin B12 and is regarded as the food with the highest concentration of this vitamin.
“Spirulina, which has 35–38 μg/100 g, is regarded as the food that contains the highest concentration of this vitamin [33].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
The mineral composition of spirulina is determined by the source of the algae used to make it and the conditions under which it was grown.
“The mineral composition of spirulina is determined by the source of the algae used to make it as well as the conditions under which it was grown [28,33].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
Spirulina is a nutritional supplement appropriate for vegetarians because it absorbs mineral elements from the culture medium in high concentrations, including iron 0.58-1.8, calcium 1.3-14, phosphorus 6.7-9.0, and potassium 6.4-15.4 g/kg.
“Spirulina is a nutritional supplement that is appropriate for vegetarians, because it is able to absorb the mineral elements that are present in the culture medium in high concentrations while it is growing. These elements include Fe, Ca, P, and K in the following proportions: 0.58–1.8, 1.3–14, 6.7–9.0, and 6.4–15.4 g/kg, respectively [33].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
The spirulina algae product possesses many pharmacological activities, including anticancer, antiviral, antimicrobial, anti-heavy metal, immunomodulatory, and antioxidant, due to its high content of protein and PUFAs, particularly γ-linolenic acid.
“It was reported by Hosseini et al. [33] that the spirulina algae product possesses many pharmacological activities, such as anticancer, antiviral, antimicrobial, anti–heavy metal, immunomodulatory, and antioxidant due to its high content of protein and PUFAs, particularly the high content of γ-linolenic acid.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [33]
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Fathimah, R. N., Setyaningsih, W., Carrera, C., Astari, A. D., Masithoh, R. E., Suryaningtyas, I. T., & Palma, M. (2021) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2021.103094 · Cited by 4 · see citing works
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Algae-Derived Food and Feed Products
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El-Desoki, W. I., Al-Soudy, M. A., Ahmed, H. A., Tammam, A. A., Zannou, O., Tahergorabi, R., & Mehany, T. (2026) · Measurement Food · doi:10.1016/j.meafoo.2026.100328
- Authors
- Hosseini, S., Shahbazizadeh, S., Khosravi-Darani, K., & Mozafari, M.
- Affiliations
- Shahid Beheshti University of Medical Sciences (IR)
- Islamic Azad University Semnan (IR)
- National Nutrition and Food Technology Research Institute (IR)
- Venue
- Current Nutrition & Food Science
- Publisher
- Bentham Science Publishers Ltd.
- Published
- 2013-07-01
- Volume
- 9
- Issue
- 3
- Pages
- 189-193
- ISSN
- 1573-4013 (ISSN-L)
- OpenAlex
- W2104286342
- Cited by
- 66
- References
- 40
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 10 · 2023: 6 · 2022: 5 · 2021: 7 · 2020: 4 · 2019: 10 · 2018: 7 · 2016: 3 · 2015: 1 · 2014: 2
- FWCI
- 3.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Current Nutrition & Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- Spirulina platensis, food additives, feed additives, nutritional composition, pharmacological activity, anticancer activity, antimicrobial activity, antioxidant activity, heavy metal detoxification, immunostimulants, gastroprotection, food fortification, functional foods, food stability, rheological properties, bakery products, dairy products
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