TY - JOUR
T1 - Spirulina paltensis: food and function
AU - Hosseini, Seyede Marzich
AU - Shahbazizadeh, Saeedeh
AU - Khosravi-Darani, Kianoush
AU - Mozafari, Mohammad Reza
PY - 2013
Y1 - 2013
N2 - Spirulina and its products can be applied as feed and food additives in agriculture, food industry, medicine, science and cosmetic. It has high contents of macro and micronutrients. Several pharmacological activities for Spirulina have been documented. This review article serves as an overview, introducing medical application within each usage, the basic description of the involved disease, the mechanism of action and application are given. Also stability, modified antioxidant rheological and anti-staling properties can be observed in Spirulina incorporated food. S. platensis revealed to be a good stable ingredient when the desired color is green. All possible usage of Spirulina platensis in human food including beverages, bakery products, candy, gel desserts, dairy and confectionary are introduced.
AB - Spirulina and its products can be applied as feed and food additives in agriculture, food industry, medicine, science and cosmetic. It has high contents of macro and micronutrients. Several pharmacological activities for Spirulina have been documented. This review article serves as an overview, introducing medical application within each usage, the basic description of the involved disease, the mechanism of action and application are given. Also stability, modified antioxidant rheological and anti-staling properties can be observed in Spirulina incorporated food. S. platensis revealed to be a good stable ingredient when the desired color is green. All possible usage of Spirulina platensis in human food including beverages, bakery products, candy, gel desserts, dairy and confectionary are introduced.
UR - http://www.ingentaconnect.com/content/ben/cnf/2013/00000009/00000003/art00003
U2 - 10.2174/1573401311309030003
DO - 10.2174/1573401311309030003
M3 - Article
SN - 1573-4013
VL - 9
SP - 189
EP - 193
JO - Current Nutrition and Food Science
JF - Current Nutrition and Food Science
IS - 3
ER -
