Nutritional Properties of Spirulina Microalgae and Its Potential Effects on Human Health

Abstract

In parallel with the rapid increase in the world population, the interest on the use of dietary supplements continues to increase. Although the use of algae in human nutrition dates back to ancient times, their use as a dietary supplement has increased in recent years. Especially Spirulina is one of the most widely consumed microalgae. In addition to its use as a dietary supplement in pills, tablets, capsules, powder, and gels, Spirulina has been integrated into various food products to increase its nutritional value and to benefit from its effects on human health. Current data in the literature show that Spirulina may have positive effects on diseases like obesity and type 2 diabetes. These positive effects of Spirulina are related to its nutrient content and bioactive compounds showing antioxidant and anti-inflammatory activities. Apart from the positive health effects, there are some potential risks in using Spirulina as a dietary supplements. In some studies, heavy metals, cyanotoxins, polycyclic aromatic hydrocarbons has been detected in Spirulina supplements. The purpose of this review is to evaluate the positive effects and potential risks of Spirulina on human health.