Resumo

GUTIERREZ-SALMEAN, Gabriela; FABILA-CASTILLO, Luis  e  CHAMORRO-CEVALLOS, Germán. Nutritional and toxicological aspects of Spirulina (Arthrospira). Nutr. Hosp. [online]. 2015, vol.32, n.1, pp.34-40. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2015.32.1.9001.

Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B₁₂, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption.

Palavras-chave : Arthrospira; Functional foods; Nutritional value; Spirulina; Toxicological profile.

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