Propriedades alimentícias, nutracêuticas e farmacêuticas da Spirulina : uma revisão da literatura científica

Abstract

Microalgae were among the first living organisms to inhabit the Earth, approximately 3.5 billion years ago. The primary purpose of microalgae cultivation is to produce biomass for food production and obtain high-value natural compounds in the global market. These microalgae have wide-ranging applications in various areas, not only in human and animal nutrition but also in bioenergy generation, nutrient removal in wastewater, and manufacturing of cosmetic and pharmaceutical products. Microalgae stand out for their various biological properties, including antimicrobial, antioxidant, and anti-inflammatory actions, as well as beneficial activities against diabetes, cardiovascular problems, and cancer. The purpose of this study was to conduct a narrative literature review addressing the extensive potential of the microalga Spirulina both as a food source and as an ingredient in the food industry. To achieve this objective, a review of the scientific literature on Spirulina platensis was conducted, using terms such as "Microalgae", "Spirulina", "Biotechnological properties", "Cultivation methods", and "Biomass." The consulted sources included PubMed, Scientific Electronic Library (ciELO), Science Direct, Virtual Health Library (BVS), and the National Health Surveillance Agency (ANVISA). The results of this review indicated that the microalga Spirulina platensis has been studied and produced due to its nutritional properties and health benefits. It stands out for its high biological value, evidenced by its high protein content, presence of polyunsaturated fatty acids, minerals, vitamins, fibers, amino acids, sterols, pigments, and a variety of natural compounds. Thus, Spirulina is categorized as a nutraceutical product, demonstrating various health benefits, widely recognized for its effectiveness in preventing various diseases, including malnutrition, high cholesterol and triglycerides, cancer, viral infections, diabetes mellitus, cardiovascular diseases, lipid disorders, some types of anemia, allergic rhinitis, vitamin A deficiency, and other metabolic disorders. Therefore, due to the constant increase in the ue of alternative foods with functional properties, it is crucial to maintain ongoing research in this field. This is essential to meet the needs of the industry and ensure the quality and effectiveness of products associated with Spirulina, as mentioned earlier.