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Systematic reviews or meta-analyses

Spirulina applications - marine plant: panoramic review

By
Katherine Ochoa Galarza ,
Katherine Ochoa Galarza

Universidad Técnica de Ambato, Facultad de Ciencias de la Salud, Carrera de Licenciatura en Enfermería. Ambato, Ecuador

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Willian Moyano Calero ,
Willian Moyano Calero

Universidad Técnica de Ambato, Facultad de Ciencias de la Salud, Carrera de Licenciatura en Enfermería. Ambato, Ecuador

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Abstract

Spirulina is a blue-green seaweed, the green color is due to chlorophyll and the blue color is due to phycocyanin. Spirulina, having a high protein level, has been used for medical purposes. The aim of this work is to review the medicinal, nutritional and industrial applications that this seaweed has reached. In this work, a systematic review of articles and scientific publications related to the applications of spirulina was carried out. In order to obtain information, several databases were reviewed and 51133 articles were found, of which 20 were selected for analysis by means of inclusion and exclusion criteria, according to three criteria: applications in the areas of health, food and industry. In the articles reviewed, several applications in the area of health, treatments that have been an achievement and other treatments that are being tested, the benefits of spirulina have been increasing in certain foods that are attractive to people, being essential in the production. Spirulina in the context of health proved to be extremely useful, combating cardiovascular problems, dyslipidemia, it is an antioxidant that helps the regeneration of muscle fibers in athletes, optimizing the immune system. This seaweed, little known locally, has had a great impact at international level and has helped to combat a great number of pathologies, which is why we are looking to increase its production.

How to Cite

1.
Ochoa Galarza K, Moyano Calero W. Spirulina applications - marine plant: panoramic review. Salud, Ciencia y Tecnología [Internet]. 2022 Dec. 25 [cited 2024 Mar. 29];2:174. Available from: https://revista.saludcyt.ar/ojs/index.php/sct/article/view/174

The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.

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