A Review on Antioxidant Properties of <i>Spirulina</i>

Abstract

<em>Spirulina</em> is free-floating filamentous microalgae growing in alkaline water bodies. As early as over 400 years ago, <em>Spirulina</em> was eaten as food by the Mayas, Toltec's and Kanembu in Mexico during the Aztec civilization. <em>Spirulina</em> is a well-known source of valuable food supplements, such as proteins, vitamins, amino acids, <br /> minerals, fatty acids, etc. It is widely used in human and animal nutrition, as well as in the cosmetic industry. Both in vivo and in vitro trials have shown effective and promising results in the treatment of certain cancers and allergies, anemia, hepatotoxicity, viral infection, vascular diseases, radiation protection, and obesity. The antioxidant activities of <em>Spirulina</em> were demonstrated in a large number of preclinical studies. Antioxidants in preventing many human diseases. Findings of this study showed <em>Spirulina</em> can be used as a source of antioxidants.