ABSTRACT

Among the algal foods and supplements, a great deal of attention has been focused in recent times on Spirulina (Arthrospira platensis), the unicellular, filamentous, spiralshaped, blue-green alga. Unlike some of the other medicinal plants that are used as regular dietary constituents and spices in many parts of the world, the consumption of spirulina was restricted to some communities. Traditionally, spirulina has been consumed for centuries by the people of Africa and South America where it grew naturally in lakes, being a photosynthetic organism. More recently various commercial preparations of spirulina in the form of capsules, syrup, powder, and even spirulina-incorporated noodles, cereals, and energy bars are being promoted all over the world. The most widely used species for human consumption are Spirulina platensis and Spirulina maxima though Spirulina fusiformis has been used for several laboratory experiments. A wide range of medicinal properties and health benefits has been attributed to spirulina. Yet systematic scientific research has been carried out only on some aspects of its nutritional and therapeutic properties. This review attempts to highlight some of the recent research in this front.