TY - JOUR
T1 - Nutritional and toxicological aspects of Spirulina (Arthrospira)
AU - Gutiérrez-Salmeán, Gabriela
AU - Fabila-Castillo, Luis
AU - Chamorro-Cevallos, Germán
PY - 2015/1/1
Y1 - 2015/1/1
N2 - © 2015, Grupo Aula Medica S.A. All rights reserved. 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.
AB - © 2015, Grupo Aula Medica S.A. All rights reserved. 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.
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U2 - 10.3305/nh.2015.32.1.9001
DO - 10.3305/nh.2015.32.1.9001
M3 - Article
C2 - 26262693
SP - 34
EP - 40
JO - Nutricion Hospitalaria
JF - Nutricion Hospitalaria
SN - 0212-1611
ER -