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.
Current Nutrition & Food Science
Title:Spirulina paltensis: Food and Function
Volume: 9 Issue: 3
Author(s): Seyede Marzieh Hosseini, Saeedeh Shahbazizadeh, Kianoush Khosravi-Darani and Mohammad Reza Mozafari
Affiliation:
Keywords: Anticancer, antimicrobial, antioxidant, depoisoning, food, fortification, heavy-metal, immunostimulant, metloprotective, spirulina platensis.
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.
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Cite this article as:
Hosseini Marzieh Seyede, Shahbazizadeh Saeedeh, Khosravi-Darani Kianoush and Mozafari Reza Mohammad, Spirulina paltensis: Food and Function, Current Nutrition & Food Science 2013; 9 (3) . https://dx.doi.org/10.2174/1573401311309030003
DOI https://dx.doi.org/10.2174/1573401311309030003 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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