Abstract
Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B12, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption.
Translated title of the contribution | Nutritional and toxicological aspects of Spirulina (Arthrospira) |
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Original language | English |
Pages (from-to) | 34-40 |
Number of pages | 7 |
Journal | Nutricion Hospitalaria |
Volume | 32 |
Issue number | 1 |
DOIs | |
State | Published - 1 Jul 2015 |
Keywords
- Arthrospira
- Functional foods
- Nutritional value
- Spirulina
- Toxicological profile