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Journal of the American Nutrition Association Volume 42, 2023 - Issue 6
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Review Article

Spirulina- An Edible Cyanobacterium with Potential Therapeutic Health Benefits and Toxicological Consequences

Simran Gognaa Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
,
Jaspreet Kaura Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3718-5734
ORCID Icon,
Kartik Sharmab International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla, Thailand
,
Rasane Prasada Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
,
Jyoti Singha Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
,
Vishesh Bhadariyac Department of Chemical and Petroleum Engineering, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab, India
,
Prashant Kumarc Department of Chemical and Petroleum Engineering, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab, India
&
Sapna Jariald Department of Agricultural Economics & Extension, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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Pages 559-572 | Received 08 Apr 2022, Accepted 16 Jul 2022, Published online: 02 Aug 2022

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Shufang Yang, Yuwei Fan, Yue Cao, Yuxin Wang, Haijin Mou & Han Sun. (2023) Technological readiness of commercial microalgae species for foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
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Bianca-Maria Tihăuan, Ioana-Cristina Marinaș, Marian Adascălului, Alina Dobre, Grațiela Grădișteanu Pîrcălăbioru, Mădălina Axinie, Laura Mihaela Ștefan & Denisa Eglantina Duță. (2023) Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements. Applied Sciences 13:11, pages 6829.
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Na Shen, Jiani Ren, Yanxia Liu, Wanqing Sun, Yuanrong Li, Huawei Xin & Yulei Cui. (2023) Natural edible pigments: A comprehensive review of resource, chemical classification, biosynthesis pathway, separated methods and application. Food Chemistry 403, pages 134422.
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Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Modestas Ruzauskas, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha & Elena Bartkiene. (2023) Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. Biology 12:2, pages 248.
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Katarzyna Janda-Milczarek, Kinga Szymczykowska, Karolina Jakubczyk, Patrycja Kupnicka, Karolina Skonieczna-Żydecka, Bogumiła Pilarczyk, Agnieszka Tomza-Marciniak, Alicja Ligenza, Ewa Stachowska & Bartosz Dalewski. (2023) Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet. Applied Sciences 13:2, pages 1011.
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Nawal K. Z. AlFadhly, Nawfal Alhelfi, Ammar B. Altemimi, Deepak Kumar Verma, Francesco Cacciola & Arunaksharan Narayanankutty. (2022) Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. Molecules 27:17, pages 5584.
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