Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

• Autor(a) principal: Bortolini, Débora Gonçalves
• Data de Publicação: 2022
• Outros Autores: Maciel, Giselle Maria, Fernandes, Isabela de Andrade Arruda, Pedro, Alessandra Cristina, Rubio, Fernanda Thaís Vieira, Branco, Ivanise Guiherme [UNESP], Haminiuk, Charles Windson Isidoro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.fochms.2022.100134; http://hdl.handle.net/11449/247637
• topic: Aminoacids; Carotenoids; Microalgae; Phenolic compounds; Phycocyanin; Unsaturated fatty acids

Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.