A Comprehensive Review of Spirulina: Morphology, Commercial Cultivation, and Therapeutic Significance

Dr. Suman Gupta

Assistant Professor, Department of Botany, Keshav Prasad Mishra Govt. P.G. College, Aurayii, Bhadohi, Uttar Pradesh, Affiliated With Maa Vindhyavasini Vishvavidyalaya, Mirzapur, Uttar Pradesh, India

Corresponding author : iamguptasuman@gmail.com

Abstract

Spirulina are filamentous, multicellular cyanobacteria that are widely used in aquaculture, the food business, and the medical field. It is easily gathered and processed, as it grows and develops in water. Macronutrients, vital amino acids, proteins, lipids, vitamins, minerals, and antioxidants are all abundant in it. In developing nations, spirulina is regarded as a complete food supplement to combat malnutrition inadequacies. Given its lengthy history of use in food and the most recent scientific research, spirulina is considered safe for human ingestion. This contains proteins, carbohydrates, essential fatty acids, vitamins, minerals, carotenes, chlorophyll a and phycocyanin. There has been a significant change in functional properties of Spirulina under stressed conditions (salt and heat). Awareness of the better nutritional quality of sea food proteins and lipids will soon make them a major source of protein in the human diet.

Keywords : Spirulina, Food, Human, Protein