<i>Arthrospira platensis</i> as future food: a review on functional ingredients, bioactivities and application in the food industry
Mengwei Chang, Kunlun Liu
Abstract
Summary The coronavirus disease 2019 (COVID‐2019) pandemic and other factors have significantly increased the number of people suffering from food shortages worldwide in 2020. As many as 720–811 million people, which is nearly 10% of the global population, are facing hunger. Thus, the need for substances that fulfil human nutritional requirements is growing to address this issue. Arthrospira platensis ( A. platensis ), commonly or commercially called spirulina, is an ideal product that contains various functional ingredients. Given them, various health benefits of A. platensis are proven gradually, including anti‐oxidant, immune regulation, anti‐inflammation, hypoglycaemia, anti‐bacterial and anti‐radiation properties. In recent years, functional ingredients of A. platensis are showing the potential to be functional foods. This paper gives an overview on the functional ingredients and the resulting health benefits of A. platensis summarises the research progress of A. platensis as functional foods in recent years and looks forward to its application development prospects.