SPIRULINA: THE WONDER FOOD OF THE 21<sup>ST</sup> CENTURY

Desai, Krutika; Sivakami, S.

doi:10.1142/s021903030400223x

Cited by 29 publications

(20 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These compounds are being studied due to their high free‐radical scavenging capacity, which could make them a potential antitumor and anticancer drug (Hu 2004). Spirulina is a good source of vitamin B1 (Desai and Sivakami 2004). Due to the easy bioavailability of nutrients, including minerals, Spirulina may be a good choice for women during pregnancy and lactation and is also beneficial for malnourished children.…”

Section: Current Uses Of Microalgae As Foodmentioning

confidence: 99%

“…At the moment, even with all the studies referring to the possible benefits of incorporating microalgae in food, such as improving cardiovascular systems (Khan and others 2005), their slimming properties (Lyons and O’Brien 2002), energizing properties (Desai and Sivakami 2004), antioxidant capabilities (Lyons and O’Brien 2002), and cholesterol and triglyceride lowering effects (Geppert and others 2006), the most popular way to consume microalgae is as a diet supplement in tablet, capsule, or powder form (Molina and others 2003).…”

Section: Future and Perspective Of Microalgae Applications In So‐callmentioning

confidence: 99%

See 1 more Smart Citation

Microalgae for “Healthy” Foods—Possibilities and Challenges

Chacón-Lee¹,

González-Mariño²

2010

Comp Rev Food Sci Food Safe

348

149

View full text Add to dashboard Cite

Microalgae have the potential to become a novel source of bioactive molecules, especially for those who might wish to enhance the nutritional and functional quality of foods. Spirulina, one of the most popular microalgae, has been described by the World Health Organization as one of the greatest superfoods on earth serving as an example of the potential of microalgae. This review provides background on current and future uses of microalgae in the human diet, lists the most common species of microalgae used to this end, and describes some production methods used in research and industrial production and recovery. The review also discusses some of the difficulties so far encountered such as low productivities and recovery rates, as well as challenges in the production of compounds of interest. Many scientists and engineers in research centers around the globe are currently dedicated to solve these problems as the various capabilities of microalgae have caught the attention of the energy, environmental, and agricultural industries, we propose that the food industry should as well evaluate the potential of microalgae as a novel source of "health promoting" compounds.

show abstract

Section: Current Uses Of Microalgae As Foodmentioning

confidence: 99%

Section: Future and Perspective Of Microalgae Applications In So‐callmentioning

confidence: 99%

Microalgae for “Healthy” Foods—Possibilities and Challenges

Chacón-Lee¹,

González-Mariño²

2010

Comp Rev Food Sci Food Safe

348

149

View full text Add to dashboard Cite

show abstract

“…Therefore, Spirulina deserves further research. It was also stated that one factor inhibiting people from using Spirulina is a lack of awareness of the associated health benefits [7]. For examples iron in Spirulina is 60% better absorbed than ferrous sulphate and other complements.…”

mentioning

confidence: 99%

Spirulina and its Nutritional Importance: A Possible Approach for Development of Functional Food

Mishra¹,

Singh²,

Prasad³

2014

Biochem Pharmacol (Los Angel)

View full text Add to dashboard Cite

“…Consumption of cyanobacteria results in several health benefits so they have traditionally been used as a "food for fitness". Arthospira platensis is a rich source of β-carotene and several other biomolecules of nutraceutical value are popularly regarded as "food for the future" (Desai & Sivakami, 2004;Khan, Bhadouria, & Bisen, 2005;Mohan, Misra, Srivastav, Umapathy, & Kumar, 2014).…”

Section: Cyanobacteria As a Source Of Food And Nutraceuticalsmentioning

confidence: 99%

Cyanotherapeutics: an emerging field for future drug discovery

Tiwari

2020

Applied Phycology

View full text Add to dashboard Cite

Cyanobacteria are ubiquitously distributed oxygenic photosynthetic prokaryotes, present even in extreme environments. Many cyanobacteria have been found to be excellent sources of proteins and bioactive compounds. Their cosmopolitan availability, abundant important bioactive compounds and their associated health benefits make cyanobacteria an ideal target for therapeutic applications. Cyanobacteria have a potential role in nutraceutics and are also important in drug development. Several studies have advocated the use of cyanobacteria and their active principles in the treatment of various diseases because cyanobacteria display anti-cancer, antibacterial, antiimmunosuppressive, anti-tumour, neuroprotective, and antiviral activities. Thus, in this review, we have summarized and updated the therapeutic applications of cyanobacteria in drug development, with the introduction of the new term "cyanotherapeutics".

show abstract

SPIRULINA: THE WONDER FOOD OF THE 21^ST CENTURY

Abstract: This article is about spirulina and how it can be used as a nutrient supplement, a therapeutic agent, trace metal supplement, antioxidant, pigments, enviroment protector and a source of enzymes.

Cited by 29 publications

References 0 publications

Microalgae for “Healthy” Foods—Possibilities and Challenges

Microalgae for “Healthy” Foods—Possibilities and Challenges

Spirulina and its Nutritional Importance: A Possible Approach for Development of Functional Food

Cyanotherapeutics: an emerging field for future drug discovery

Contact Info

Product

Resources

About

SPIRULINA: THE WONDER FOOD OF THE 21ST CENTURY

Abstract: This article is about spirulina and how it can be used as a nutrient supplement, a therapeutic agent, trace metal supplement, antioxidant, pigments, enviroment protector and a source of enzymes.

Cited by 29 publications

References 0 publications

Microalgae for “Healthy” Foods—Possibilities and Challenges

Microalgae for “Healthy” Foods—Possibilities and Challenges

Spirulina and its Nutritional Importance: A Possible Approach for Development of Functional Food

Cyanotherapeutics: an emerging field for future drug discovery

Contact Info

Product

Resources

About

SPIRULINA: THE WONDER FOOD OF THE 21^ST CENTURY