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Current Nutrition & Food Science


ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Spirulina paltensis: Food and Function

Author(s): Seyede Marzieh Hosseini, Saeedeh Shahbazizadeh, Kianoush Khosravi-Darani and Mohammad Reza Mozafari

Volume 9, Issue 3, 2013

Page: [189 - 193] Pages: 5

DOI: 10.2174/1573401311309030003

Price: $65


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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