Spirulina: Properties, Benefits and Health-Nutrition Relationship

Abstract

Spirulina is a natural product that is scientifically used in many fields due to its many beneficial contents such as antioxidants, essential amino acids, high-quality proteins and essential unsaturated fats. Spirulina is known as a nutriment-dense food as it has vitamins A, C, E and B and many minerals including calcium, zinc, magnesium and selenium. In particular, selenium and vitamin C are vitamins with antioxidant properties and protect our cells and tissues against potential damage. Due to these properties, Spirulina is used in food, cosmetics and medical fields. Since it contains antioxidant properties, it is used in several diseases such as arthritis, diabetes, anemia, cancer and cardiovascular diseases. Many studies have investigated the properties of Spirulina and positive results have been obtained. Thereby, the significance of Spirulina has improved with its use in pharmacology, cosmetics, medicine and food. In this study, the importance of this microalgae, which has numerous benefits, has been tried to be emphasized with today’s approach and studies in the fields of biochemistry, biotechnology and medicine.