“…It contains high quality protein, which range between 50 and 70% of its dry weight (Falquet 1997;Hosseini et al 2013), essential amino acids and fatty acids, vitamins, and dietary minerals (Belay 2008;Sharoba 2014;Gutiérrez-Salmeán et al 2015). Furthermore, the biomass is very rich in antioxidants such as phenolics, flavonoids, vitamin E, and various light absorbing pigments (e.g., phycocyanin, chlorophylls and carotenoids), which are also essential in preventing the body against free radicals (Kumar et al 2005;El-Baky et al 2008;Chu et al 2010;Michael et al 2018). Due to the exceptional nutritive profile, spirulina has received much attention, and is cultivated massively in health-food industries to serve as food for human, animals, feed additive and pharmaceutical products (Kumar et al 2005;Habib et al 2008;Chu et al 2010;Chen 2011).…”