A STUDY ON THE NUTRITIONAL AND THERAPEUTIC PROPERTIES OF SPIRULINA

Authors

  • Arif Aksoy Dr., Karadeniz Technical University, MD Star Grup Medical, Turkey orcid.org/0000-0002-2315-1659

DOI:

https://doi.org/10.46827/ejfnsm.v5i1.224

Keywords:

Spirulina, food supplement, antioxidants, immune system, functional food

Abstract

Spirulina, a blue-green microalgae belonging to the Cyanobacteria group, has gained significant attention as a natural food supplement due to its rich nutritional content and potential health benefits. It is a sustainable source of high-quality protein, essential amino acids, vitamins, minerals, and phytochemicals (e.g., phycocyanin and gamma-linolenic acid). The purpose of this review is to examine the nutritional components of Spirulina and evaluate its effects on human health, such as immune support, antioxidant activity, lipid regulation, and anti-inflammatory effects. Current clinical and experimental findings suggest that Spirulina supplementation may contribute to overall health and well-being, making it a promising ingredient in the field of functional nutrition. Its increasing use in the sector in recent years has been notable. This study provides information on the composition of Spirulina.

Author Biography

References

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Published

2025-12-13

Issue

Vol. 5 No. 1 (2024)

Section

Articles

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