Results 11 to 20 of about 26,270 (227)
Spirulina/Arthrospira/Limnospira—Three Names of the Single Organism
FoodsRecent advances in research techniques have enabled rapid progress in the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira.
Maria A. Sinetova +2 more
doaj +2 more sources
Comparison of antioxidant activity in various spirulina containing products and factors affecting it
Scientific Reports, 2023 Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food.
Agnese Stunda-Zujeva +3 more
doaj +2 more sources
Spirulina for Skin Care: A Bright Blue Future
Cosmetics, 2021 Spirulina stands out as a sustainable bioactive microalga with health-promoting properties, and an important active ingredient of natural cosmetics products.
Irene Ragusa +4 more
doaj +2 more sources
Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review
FoodsPresently, there has been an increase in the consumption of the blue–green microalga–spirulina (Arthrospira species), which dominates 99.5% of the total world production of microalgae.
Weronika Gromek +3 more
doaj +2 more sources
Spirulina as Animal Feed: Opportunities and Challenges
Foods, 2022 Increasing demand for protein, especially animal-based proteins and the large amounts of protein feed inputs required for production, has largely driven the research on spirulina as an animal feed. This short communication summarizes the results from two
Brianne A. Altmann, Simon Rosenau
doaj +2 more sources
Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications
Pharmaceuticals, 2023 Large-scale production of microalgae and their bioactive compounds has steadily increased in response to global demand for natural compounds. Spirulina, in particular, has been used due to its high nutritional value, especially its high protein content ...
R. Fernandes +7 more
semanticscholar +1 more source
Emerging Applications of Chlorella sp. and Spirulina (Arthrospira) sp.
Bioengineering, 2023 Chlorella sp. and Spirulina (Arthrospira) sp. account for over 90% of the global microalgal biomass production and represent one of the most promising aquiculture bioeconomy systems.
Ana P. Abreu, ro F Martins, J. Nunes
semanticscholar +1 more source
Frontiers in Immunology, 2023 Increase in drug resistance as well as ineffective immunization efforts against various pathogens (viruses, bacteria and fungi) pose a significant threat to the poultry industry.
N. El-shall +8 more
semanticscholar +1 more source
Molecules, 2022 Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae.
Nawal K Z AlFadhly +5 more
semanticscholar +1 more source
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Food Chemistry: Molecular Sciences, 2022 Highlights • Functional foods that contain bioactive compounds (BC) and provide health benefits;• Spirulina is a cyanobacterium considered blue microalgae rich in BC;• BC from Spirulina have interesting health effects;• Chlorophyll, carotenoids, and ...
D. G. Bortolini +6 more
semanticscholar +1 more source