Spirulina—An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential

Abstract

With population growth expected in the near future and the planet’s limited resources, alternative food sources are already being looked for. In this context, spirulina is called the food of the future due to its rich nutritional composition. This blue–green alga is primarily a valuable source of protein (55–70%) containing all essential amino acids. In its composition, it also contains unsaturated fatty acids, minerals, vitamins, and pigments, including the valuable protein–pigment complex—phycocyanin. Due to its high content of complete protein and minerals such as iron and calcium, it is an excellent addition to diets, especially those of vegans and vegetarians. Despite several limitations to the use of spirulina, including its distinctive marine flavour, low consumer awareness, or relatively high price, scientists are attempting to enrich many food products with the microalga. This is supported not only by the improved nutritional composition of the fortified product but also by spirulina’s impact on sustainable food production. Therefore, this review aims to create consumer attention by presenting spirulina as a valuable and sustainable food source with health-promoting potential and great future significance.