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6803489 
Journal Article 
Review 
NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF SPIRULINA (ARTHROSPIRA) 
Rong, S; Zhu, H; Liu, D; Qian, J; Zhou, K; Zhu, Q; Jiang, Y; Yang, G; Deng, C; Gutiérrez-Salmeán, G; Fabila-Castillo, L; Chamorro-Cevallos, G; , 
2015 
0 
Nutricion Hospitalaria
ISSN: 0212-1611 
32 
1 
34-40 
English 
26262693 
WOS:000357841700006 
Undernutrition constitutes a public health problem particularly in developing countries. The utilization of algae, particularly Spirulina, as a functional food was suggested decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered as of high biologic-value protein content. Spirulina provides essential fats (e.g., gamma-linolenic oleic acids), concomitant to low content nucleic acids. It also has an exceptionally high content of vitamin B12, is a good source of beta-carotene, iron, calcium and phosphorous. Moreover, Spirulina has also proven to have good acceptance as of its organoleptic properties (thus making it a possible prospect for food or a nutrition supplement) and it has not exhibited neither acute nor chronic toxicities, making it safe for human consumption.