Spirulina paltensis: food and function

Seyede Marzich Hosseini, Saeedeh Shahbazizadeh, Kianoush Khosravi-Darani, Mohammad Reza Mozafari

Research output: Contribution to journalArticleResearchpeer-review

41 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)189 - 193
Number of pages5
JournalCurrent Nutrition and Food Science
Issue number3
Publication statusPublished - 2013

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