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Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation.
Krishnan, Hari; Kaushik, Deepika; Kumar, Mukul; Oz, Emel; Brennan, Charles; Proestos, Charalampos; Kumar, Vishal; Ahmed, Mukhtar; Oz, Fatih.
Afiliação
  • Krishnan H; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India.
  • Kaushik D; Department of Biotechnology, Faculty of Applied Science and Biotechnology, Shoolini University, Solan, India.
  • Kumar M; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India.
  • Oz E; Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Türkiye.
  • Brennan C; RMIT University, School of Science, Melbourne, Australia.
  • Proestos C; Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, Athens, Greece.
  • Kumar V; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India.
  • Ahmed M; Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia.
  • Oz F; Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Türkiye.
J Sci Food Agric ; 2024 Jul 12.
Article em En | MEDLINE | ID: mdl-39001630
ABSTRACT

BACKGROUND:

An increasing incidence of metabolic disorders emphasizes the need to explore natural treatments. Spirulina, a microalga with a rich nutrient profile, offers a promising solution for obesity, diabetes, and inflammation. This study provides a meticulous analysis of spirulina powder, evaluating its physicochemical attributes and technofunctional properties through the use of advanced analytical techniques.

RESULTS:

Spirulina powder demonstrated strong flowability, substantial water and oil absorption capacity, and moderate foaming characteristics. The ethanolic extract of spirulina was found to be a repository of phenolic (6.93 mg GAE/g) and flavonoid (7.17 mg QE/g) compounds, manifesting considerable antioxidant activity with a 58.49 g kg-1 inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The extract also exhibited pronounced inhibitory effects on lipase and amylase enzymes, with inhibition percentages of 72.05 g kg-1 and 70.28 g kg-1, respectively, and displayed a glucose retention capacity of 1.28 mg dL-1 (68.52 g kg-1) in a dialysis membrane assay. These results suggest its efficacy in modulating obesity and glycemic control. The powder also showed a potent anti-inflammatory response by mitigating protein denaturation.

CONCLUSION:

Spirulina powder is a potent natural agent with multiple health benefits, meriting its incorporation into functional foods. It could be suitable for application in the food industry, offering a natural strategy to combat metabolic diseases. This research adds to the scientific literature on spirulina, paving the way for future research into its utilization. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Índia

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Índia