A Review: Spirulina a source of bioactive compounds and nutrition

Abstract

The attainment of the nutrition related sustainable development goals (SDGs) is a challenge to South Africa. Part of the challenge is related to access to affordable nutrition by poor communities. Spirulina presents with nutritional benefits including 50 to 70% protein, and all essential amino acids in complete balance, 5 to 10% lipids and 10 to 20% carbohydrates, 10 vitamins especially vitamin B12 and pro-vitamin A (β-carotene), minerals such as iron and one of the few sources of dietary γ-linolenic acid (GLA). Health factors linked to Spirulina include anticarcinogenic, hypocholesterolemic and antioxidant properties. Spirulina is part of the cyanobacteria family of the Arthrospira species. The challenges that are there is to ensure that the isolates are pure and free from microbial, chemical and physical contamination during the cultivation phase. The cultivation is either in closed semi-continuous batch systems or open raceway that are prone to contamination from environmental elements. This paper highlights Spirulina use as a potential strategy to meet nutrition related Sustainable Development goals.