螺旋藻的营养健康功能及在食品中应用研究进展

螺旋藻(Spirulina)是产量和产值最大的微藻,大约90％的螺旋藻都被用作膳食补充剂.本文从量效关系角度分析了螺旋藻功效成分、摄入量与营养素补充之间的关系;总结了螺旋藻解决现代人群慢性病的应用研究进展,概述了螺旋藻在食品工业的应用研究进展.根据螺旋藻中功效成分含量与推荐摄入量(RNI)或适宜摄入量(AI)之间的关系...

A Review of Nutrition and Health Functions of Spirulina and Its Application in Food Industry

Spirulina (Arthrospira) is the largest microalgal product by tonnage and value. There are roughly 90% of Spirulina powder and tablets is sold as human nutritional supplements. Spirulina is recognized as a superfood growingly among people, and the mechanism beyond the functional phenomena is also ongoing researching. The relationship between recommended daily intake (RDI, 3 g/d) of Spirulina and recommended nutrition intake (RNI) or adequate intake (AI) is analyzed, and the Spirulina is a good supplement for premier protein, iron, vitamin A, vitamin B₁₂, vitamin K₁ and K₂. Spirulina is also an effective supplement for manganese and iodine elements. This paper also briefly reviews the progress in the medical and pharmaceutical functions to human beings of Spirulina powder. The clinical trials show that Spirulina is a proficient nutraceuticals in controlling hypertension, diabetes, obese, etc. Finally, the progress of the application of Spirulina in food industry is also discussed. For the heat and light sensitivity of phycocyanin and chlorophyll, there is an urgent demand for the solution of stable Spirulina and new derivatives.