Journal of Nutrition Research
An official journal of IAPEN India association

Abstract

Spirulina, is a simple extract of blue-green algae, which is now used worldwide as a food product and as a dietary supplement. It contains, essential amino acids, lipids, vitamins, minerals and anti-oxidants and can be considered as a wholesome food supplement. Spirulina contains, approximately, 65% to 71% protein by dry weight and is claimed to be non toxic nutritious food with exceptional properties. A large amount of scientific literature available about Spirulina and its usage in treatment of child malnutrition, nutrition rehabilitation of HIV-infected, cancer patients, hepato-protective effects etc. However, there is no specific review available which gives more emphasis on the protein and energy content and its effects. In the present work, we reviewed several papers and reports and paid more attention on protein content, which is the major constituent of Spirulina and its effect on various disease conditions and possibility of using Spirulina in combating against Protein Energy Malnutrition (PEM) and Protein Energy Wasting (PEW). This work is of certain significance for nutritionists, doctors and public health workers involved in combating malnutrition. The risks involved and optimal intake level for humans and animals are discussed in detail.
Keywords: Protein Energy Malnutrition (PEM):Protein Energy Wasting (PEW):Spirulina¸ Toxicity.