Review article on nutritional and toxicological aspects of spirulina (Arthrospira)

A public health concern is undernutrition, especially in underdeveloped nations. It was proposed to use algae, namely spirulina, as a functional meal. Decades ago, because of its high biologic-value protein content and amino acid composition, which make it a dietary source that is both protein-dense and rich in biological value. Spirulina has low amount nucleic acids together with necessary lipids (such gamma-linolenic oleic acids). It is also an excellent source of calcium, phosphorus, iron, beta-carotene, and vitamin B12. Its vitamin B12 level is also unusually high. Additionally, because of its organoleptic qualities, which make it a potential food or nutritional supplement, and the fact that it has not shown any acute or long-term toxicities, spirulina has also demonstrated favorable acceptability.