Spirulina: The edible micro-algae of ancient Origins

Spirulina is an edible algae with a diverse range of food and health applications, especially for improved digestion, energy, weight management, mental clarity, and immune functions. Spirulina has therefore been promoted as having major advantages in the fight against protein-energy-malnutrition, protein-energy-wasting, and malnutrition resulting from micro-nutrient from micro-nutrient deficiencies. Spirulina has been associated with health benefits such as anticancer, anti-diabetic, anti-inflammatory, immunomodulatory, anti-aging, and anti-anemic effects. The algae has also been successfully applied in the bioremediation of wastewater, as well as in cosmetics, livestock, poultry, crop farming, aquaculture, bioplastics, and biofuel production. It has also been proven that spirulina can help to reduce greenhouse gas emissions through its ability to fix CO2. Several ongoing innovative research on the applications of spirulina point to its potential roles across multiple sectors, thus making it an emerging natural eco-friendly resource. This book presents a body of information on the current uses of the spirulina microalgae in many industries. The book is written in a simple, and understandable format, with the goal being to simplify the available technical research information on the subject for the benefit of the general public.It is hoped that the readers will find the information contained in this book useful, both for business and daily activities