• Ankita Kanwar
  • Dr.Priyanka Mathur



Spirulina, Microalgae, Antioxidant, Nutraceutical, Food


Spirulina, blue green algae has high protein content (50-60%), antioxidant content, fatty acid content , and is currently utilized as nutritional supplement around the world. Composition of amino acid in  Spirulina ranks among the best in the plant world. Spirulina, a blue green microalga found in alkaline water bodies, has antioxidant, anti-tumor, antiobesity, and anti-diabetic properties. Its high nutritional value and diverse applications make it a "wonder medicine." Spirulina contains high-quality protein, vitamins, amino acids, carbohydrates, fatty acids, and pigments, including beta-carotene. It is used as a nutraceutical food supplement and has a long history of use as a food source. Studies show Spirulina has promising biological activities like antitumor, antimicrobial, antiviral, anti-inflammatory, hypocholesterolemic, effects due to its natural constituents, including antioxidants and scavenging activities. Spirulina is used as a nutraceutical food supplement and has a long history of use as food service.

Author Biographies

Ankita Kanwar

Research Scholar, School of Life Sciences, IIS (deemed to be) University Rajasthan, India

Dr.Priyanka Mathur

Professor, School of Life Sciences, IIS deemed to be University, Rajasthan,India


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