NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF SPIRULINA (ARTHROSPIRA).
Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B12, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption.
Laboratorio de Investigación Integral Cardiometabólica. Sección de Estudios de Posgrado e Investigación. Escuela Superior de Medicina, Instituto Politécnico Nacional, México D.F.. gabrielasalmean@yahoo.com.
Gabriela
G
Gutiérrez-Salmeán
Departamento de Farmacia. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México D.F. México.. lfabila@conacyt.mx.
Luis
L
Fabila-Castillo
Departamento de Farmacia. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México D.F. México.. gchamcev@yahoo.com.mx.
German
G
Chamorro-Cevallos
D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D001426:Bacterial Proteins / Q000737:chemistry; D019587:Dietary Supplements; D006801:Humans; D018977:Micronutrients / Q000737:chemistry; D009753:Nutritive Value; D053545:Spirulina / Q000737:chemistry*; D014116:Toxicology
D000596:Amino Acids; D001426:Bacterial Proteins; D018977:Micronutrients