Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Spirulina
Table 1
Nutritional values and functional compounds of Spirulina.
Content in 100 g
The effects in vitro and in animal models
Ref.
Nutritional values
Proteins 35.4–70.0 g Amino acidsGlutamate 7.0–7.3 g Leucine 5.9–8.4 g Aspartate 5.2–6.0 g Lysine 2.6–4.6 g Tyrosine 2.6–3.4 g Phenylalanine 2.6–4.1 g Methionine 1.3–2.7 g Fat 4.0–16.0 g % of total fatty acidsPalmitic 25.8–44.9% Gamma-linoleic 17.1–40.1% Linoleic 11.1–12.0% Oleic 10.1–16.6% Palmitoleic 2.3–3.8% Stearic 1.7–2.2% Carbohydrates 14.0–19.0 g Crude fiber 3.0–7.0 g Minerals Potassium 2.0–2.6 g Sodium 1.5–2.2 g Total phosphorus 1.3–2.2 g Iron 273.2–787.0 mg Magnesium 330 Calcium 120–900 mg Vitamins B12 5.7–38.5 μg B2 3.0–4.6 mg B6 0.5–0.8 mg Niacin (B3) 13–15 mg Folic acid 0.05–9.92 mg Carotenoids 0.3–2.6 g Tocopherol 0.4–9.8 g
