Antioxidant, anti-inflammatory and immunomodulatory effects of spirulina in exercise and sport: A systematic review

Calella, Patrizia; Cerullo, Giuseppe; Dio, Mirella Di; Liguori, Fabrizio; Onofrio, Valeria Di; Gallé, Francesca; Liguori, Giorgio

doi:10.3389/fnut.2022.1048258

Cited by 18 publications

(11 citation statements)

References 87 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, baked products are suitable for the incorporation of microalgae in order to obtain added-value food goods [ 29 ]. As for example, the consumption of Spirulina has been studied in athletes to evaluate if there is an enhancement in their performance due to Spirulina supplementation [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Hernández-López,

Abadias,

Prieto-Santiago

et al. 2023

Foods

View full text Add to dashboard Cite

Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food processing. The aim of this study was to assess the suitability of different microalgae in baked products. Crackers and grissini were produced following a specific formulation, with percentages ranging from 1.5 to 3.5% of flour substituted with Spirulina, Chlorella, and Tetraselmis dry biomass in the formulas. Physico-chemical, nutritional, and sensorial characterization was carried out. The incorporation of microalgae led to increased nutritional values, including antioxidant capacity (AOX), total phenolic content (TPC) and protein content with an amino acids’ identification and quantification. Grissini with Chlorella at 3.5% and crackers with Spirulina at 1.5% levels, showed a higher overall acceptance within the panelists. For amino acid content, Spirulina crackers were shown to be rich in alanine, aspartate, and tryptophan, while Chlorella grissini stood out for being particularly rich in isoleucine, leucine, lysine, and valine. Thus, Spirulina and Chlorella could be a sustainable ingredient to formulate baked goods with an enhanced nutrimental matrix without altering their acceptability to consumers.

show abstract

Section: Resultsmentioning

confidence: 99%

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Hernández-López,

Abadias,

Prieto-Santiago

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Clinical translation for nutraceuticals is a current challenge for their potential protective cardiovascular effects due to compounds like resveratrol, cocoa, quercetin, curcumin, glucosinolates (contained, e.g., in Brassicaceae ), berberine, and Spirulina platensis [ 141 , 142 , 143 ]. A novel lifestyle approach to lower age-associated arterial stiffness represents a clinically significant challenge that could be targeted by identifying nutraceutical approaches to lower CVDs risk.…”

Section: Nutraceuticals As Novel Drug Targetsmentioning

confidence: 99%

Targeting Metabolic Diseases: The Role of Nutraceuticals in Modulating Oxidative Stress and Inflammation

Dama,

Shpati,

Daliu

et al. 2024

Nutrients

View full text Add to dashboard Cite

The escalating prevalence of metabolic and cardiometabolic disorders, often characterized by oxidative stress and chronic inflammation, poses significant health challenges globally. As the traditional therapeutic approaches may sometimes fall short in managing these health conditions, attention is growing toward nutraceuticals worldwide; with compounds being obtained from natural sources with potential therapeutic beneficial effects being shown to potentially support and, in some cases, replace pharmacological treatments, especially for individuals who do not qualify for conventional pharmacological treatments. This review delves into the burgeoning field of nutraceutical-based pharmacological modulation as a promising strategy for attenuating oxidative stress and inflammation in metabolic and cardiometabolic disorders. Drawing from an extensive body of research, the review showcases various nutraceutical agents, such as polyphenols, omega-3 fatty acids, and antioxidants, which exhibit antioxidative and anti-inflammatory properties. All these can be classified as novel nutraceutical-based drugs that are capable of regulating pathways to mitigate oxidative-stress- and inflammation-associated metabolic diseases. By exploring the mechanisms through which nutraceuticals interact with oxidative stress pathways and immune responses, this review highlights their potential to restore redox balance and temper chronic inflammation. Additionally, the challenges and prospects of nutraceutical-based interventions are discussed, encompassing bioavailability enhancement, personalized treatment approaches, and clinical translation. Through a comprehensive analysis of the latest scientific reports, this article underscores the potential of nutraceutical-based pharmacological treatment modulation as a novel avenue to fight oxidative stress and inflammation in the complex landscape of metabolic disorders, particularly accentuating their impact on cardiovascular health.

show abstract

“…Beetroot juice, which is rich in polyphenols and inorganic nitrate, can also impact oxygen utilization and blood flow [16]. Spirulina contains various antioxidants, such as tocopherol, β-carotene, polyphenols, and phytocyanins, all of which can reduce exerciseinduced reactive oxygen species [17]. Another example would be N-acetyl cysteine (NAC), which can directly scavenge reactive species and provide cysteine for glutathione synthesis, an essential intracellular antioxidant [18].…”

Section: Introductionmentioning

confidence: 99%

Antioxidants and Sports Performance

et al. 2023

View full text Add to dashboard Cite

The role of reactive oxygen species and antioxidant response in training adaptations and sports performance has been a large issue investigated in the last few years. The present review aims to analyze the role of reactive oxygen species and antioxidant response in sports performance. For this aim, the production of reactive oxygen species in physical activities, the effect of reactive oxygen species on sports performance, the relationship between reactive oxygen species and training adaptations, inflammation, and the microbiota, the effect of antioxidants on recovery and sports performance, and strategies to use antioxidants supplementations will be discussed. Finally, practical applications derived from this information are discussed. The reactive oxygen species (ROS) production during physical activity greatly influences sports performance. This review concludes that ROS play a critical role in the processes of training adaptation induced by resistance training through a reduction in inflammatory mediators and oxidative stress, as well as appropriate molecular signaling. Additionally, it has been established that micronutrients play an important role in counteracting free radicals, such as reactive oxygen species, which cause oxidative stress, and the effects of antioxidants on recovery, sports performance, and strategies for using antioxidant supplements, such as vitamin C, vitamin E, resveratrol, coenzyme Q10, selenium, and curcumin to enhance physical and mental well-being.

show abstract

Antioxidant, anti-inflammatory and immunomodulatory effects of spirulina in exercise and sport: A systematic review

Cited by 18 publications

References 87 publications

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Targeting Metabolic Diseases: The Role of Nutraceuticals in Modulating Oxidative Stress and Inflammation

Antioxidants and Sports Performance

Contact Info

Product

Resources

About