Bioactivities of microalgae Spirulina platensis for developing muscle-based functional foods with health-benefits

Bioactivities of microalgae Spirulina platensis for developing muscle-based functional foods with health-benefits

The filamentous microalgae (Spirulina platensis), due to its high nutritional value, has long time been consumed as nutraceutical food supplement worldwide. The hypolipidemic, antioxidant and anti-inflammatory activities of spirulina have been linked to the prevention of several diseases, particularly cardiovascular disease, among others. Several studies have demonstrated the anti-diabetic and anti-obesity effects of spirulina extract, thus considered as nutraceutical with hypoglycemic and hypolipidemic properties. In addition, it could increase the level of blood hemoglobin in some patients. The bioactivities of spirulina microalgae have been linked to the presence of phycocyanin protein, phenolic compounds and carotenoid pigments, exerting health-benefits to several body organs. As a result, spirulina extract can be considered as a functional ingredient in the formulation of muscle-based functional foods. In this regard, composition, physicochemical properties, microbial analysis and sensory attributes of the foods and their oxidative stability under chill or frozen storage needs to be considered.

The filamentous microalgae (Spirulina platensis), due to its high nutritional value, has long time been consumed as nutraceutical food supplement worldwide. The hypolipidemic, antioxidant and anti-inflammatory activities of spirulina have been linked to the prevention of several diseases, particularly cardiovascular disease, among others. Several studies have demonstrated the anti-diabetic and anti-obesity effects of spirulina extract, thus considered as nutraceutical with hypoglycemic and hypolipidemic properties. In addition, it could increase the level of blood hemoglobin in some patients. The bioactivities of spirulina microalgae have been linked to the presence of phycocyanin protein, phenolic compounds and carotenoid pigments, exerting health-benefits to several body organs. As a result, spirulina extract can be considered as a functional ingredient in the formulation of muscle-based functional foods. In this regard, composition, physicochemical properties, microbial analysis and sensory attributes of the foods and their oxidative stability under chill or frozen storage needs to be considered.