Nutritional and Health Benefits of Spirulina and its Cultivation Methods

Dr. Swati Chaurasia

Abstract: With increase in population, there are worrying global trends in malnutrition. Arthrospira, commercially known as Spirulina could be a better solution to this problem. Spirulina is an autotrophic fresh water blue green alga belonging to class cyanophyceae. It appears as a mass of intertwined filaments that are multicellular, motile and gliding along the axis. The alga is rich in proteins, vitamins and minerals that boost the immune system in fighting infection. Other biological activities include antiallergic, antioxidant, anti - inflammatory, anticancer, antiobesity, antidiabetic, antibacterial, antiviral, anti - neurodegenerative and hepatoprotective qualities. Due to its nutritional benefits and easily digestible nature its production and consumption is encouraged in developing countries with population suffering from malnutrition. This review presents a brief overview of the general characteristics of Spirulina, as well as its biochemical components and health benefits. It also mentions some common cultivation methods of Spirulina.

Keywords: Spirulina, Arthrospira, health benefits