Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey

• Autor(a) principal: GULDAS,Metin
• Data de Publicação: 2021
• Outros Autores: ZIYANOK-DEMIRTAS,Sedef, SAHAN,Yasemin, YILDIZ,Elif, GURBUZ,Ozan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300615
• topic: Spirulina platensis; antioxidant capacity; anti-diabetic; anti-hyperlipidaemic; oxidative stress

Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFA’s are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of ω-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.