Abstract

THROUGH ANCIENT ALGAE TO MODERN SUPERFOOD: THE TALE OF GOLD SPIRULINA

Paras Ravishankar Shukla*, Harsh Chintamani Jadhav, Atharva Gajanan Puri, Prajwal Vinayak Padekar and Harshal Vishe

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Abstract

Microalgal species Spirulina (Arthrospira platensis) is well known for its great health advantages and nutritional characteristics. Along with vitamins, minerals, and fatty acids, it provides 60–70% protein. With regard to viruses including HIV, HSV, and influenza, spirulina has notable antiviral action. By decreasing cholesterol, triglycerides, and blood pressure—so lowering the risk of heart disease—it also enhances cardiovascular health. Because spirulina helps control blood glucose levels and raise insulin sensitivity, it is also good for controlling diabetes. Moreover, its nutritional density makes it a necessary addition in tackling malnutrition, particularly in susceptible groups. With antitumor and anti-proliferative effects in studies, Spirulina's antioxidantrich profile adds to its cancer prevention qualities. Moreover, it helps to improve lipid profiles and supports reproductive health by raising fertility. Its immunomodulating properties support immune response and safeguard against infections. Spirulina also offers antioxidant defence against inflammatory reaction, oxidative stress, and cell damage. Key results show a 25% increase in insulin sensitivity in type 2 diabetes patients, a 6.2 mmHg drop in blood pressure in hypertension patients, and a 70% in vitro suppression of cancer cell proliferation. Spirulina is a nutritional powerhouse with broad health advantages overall that makes it a great dietary supplement for enhancing general wellbeing and condition. Its entire potential has to be explored further.

Keywords: Spirulina, Diet supplement, Nutrition, Blue green-algae, Antioxidant, Malnutrition.