GÖKÇEN ORAK, EREN CANBOLAT
Food and Health - 2025;11(3):279-292
Spirulina, a cyanobacterium, is a functional food characterized by its high protein content, essential amino acids, and rich micronutrient profile. Possessing antioxidant, anti-inflammatory, immunomodulatory, anticancer, and antiviral properties, Spirulina has significant potential in managing health issues such as malnutrition, obesity, diabetes, heavy metal toxicity, and anemia. Furthermore, its low-calorie content and high nutrient density position it as a vital component of a healthy diet. Spirulina plays a crucial role in mitigating oxidative stress due to its capacity to neutralize free radicals and enhance the activity of enzymes like superoxide dismutase. With its highly bioavailable protein content, Spirulina serves as an alternative protein source for athletes, aiding in post-exercise recovery processes. The literature reports findings suggesting that the use of Spirulina at doses of 2–6 g/day reduces muscle damage and inflammation, improves immune responses, and enhances sports performance. However, the efficacy of Spirulina in this context remains debated, as some studies yield conflicting results, highlighting the need for further research. In conclusion, uncovering the full spectrum of Spirulina’s benefits for health and sports performance necessitates comprehensive, long-term studies across diverse populations. As a versatile food source, Spirulina offers extensive application potential, which can be further realized through sustainable production approaches.
