Cianobactérias: uma revisão sobre potencial nutricional e alguns aspectos biotecnológicos

Abstract

SUMMARY Cyanobacteria are used in human nutrition since ancient times, with very high biotechnological, therapeutical and nutrition potential. The aim of this article was to review the main nutritional aspects related to the cyanobacteria that justify its introduction in food. The studies analyzed dealt especially with the cyanobacterium Spirulina and highlighted the high content of assential amino acids and lipids, vitamins and minerals, and antioxidants. It is concluded that the cyanobacterial represent an excellent nutritional supplement and a potential source for use in the prevention and treatment of various diseases. It is suggested that more microalgae should be surveyed in order to expand the knowledge and application possibilities.