Spirulina and its Health Benefits


Jaylee Cochran (Editor)

Series: Nutrition and Diet Research Progress
BISAC: MED060000
DOI: https://doi.org/10.52305/ULEL1652

This monograph includes five chapters describing spirulina, a biomass of cyanobacteria with strong antioxidant effects and various other health benefits. Chapter One addresses the boosting effect on the immune system by spirulina, exploring its antiviral activity and respective mechanisms. Chapter Two evaluates the neuroprotective effect of spirulina and its aqueous extract in two models of fetal alcohol syndrome in mice. Chapter Three reviews biomolecules of industrial interest with health benefits that can be extracted from spirulina biomass and describes the factors that influence their synthesis as well as their application in food and pharmaceutical industries. Chapter Four provides a broad overview of the various health benefits of spirulina. Finally, Chapter Five describes the beneficial effects of spirulina on conditions including obesity, cardiometabolic disturbances, and immunitary processes.

Table of Contents


Chapter 1. Spirulina as Immune System Potentiator
(Etiele Greque de Morais, Nathana Lazarotto Cristofoli, Gabriel da Cunha Bombo, Inês B. Maia, Ana Paula Aguiar Cassuriaga, Jorge Alberto Vieira Costa, Michele Greque de Morais, Sapir Ya’ar Bar, Dorit Avni, João Varela and Luísa Barreira – Centre of Marine Sciences, University of Algarve, Faro, Portugal, et al.)

Chapter 2. The Effect of Arthrospira (Spirulina) Maxima and its Aqueous Extract on Fetal Alcohol Syndrome, Induced in CD1 Mice
(José Melesio Cristóbal-Luna, Germán Chamorro-Cevallos, Ricardo Monterubio López, Julia Pérez Ramos, Cuauhtemoc Pérez González and Salud Pérez Gutiérrez – Laboratorio de Toxicología Preclínica, Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México, et al.)

Chapter 3. Biomolecules of Industrial Interest from Spirulina Biomass
(Lucielen Oliveira Santos, Pedro Garcia Pereira Silva, Taiele Blumberg Machado, Luisa Sala and Ana Priscila Centeno da Rosa – Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, RS, Brazil)

Chapter 4. Spirulina: A Cyanobacteria with Numerous Valuable Properties
(Shreya Anand, Koel Mukherjee and Padmini Padmanabhan – Department of Bio-Engineering, Birla Institute of Technology, Mesra, Ranchi, India)

Chapter 5. Spirulina: An Ancestral Food with Remarkable Health Benefits
(Gabriela Gutiérrez-Salmeán, Denise Franco-San Sebastián, Marcela Hernández-Ortega, and Germán Chamorro-Cevallos – Centro de Investigación en Ciencias de la Salud. Facultad de Ciencias de la Salud, Universidad Anáhuac México, México, et al.)


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