Improved spinal cord gray matter morphology induced by <i>Spirulina platensis</i> following spinal cord injury in rat models

Abdullahi, Dauda; Annuar, Azlina Ahmad; Sanusi, Junedah

doi:10.1080/01913123.2020.1792597

Cited by 5 publications

(7 citation statements)

References 60 publications

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“…Chlorophyll, pheophytin, carotenoids, β-carotene, and zeaxanthin are the components that have a positive impact on one’s health. In addition, Abdullahi et al [ 182 ] pointed out the neuroprotective role of spirulina in mitigating the effects of spinal cord injury and its protective ability for the spinal cortical tracts and behavioral recovery in laboratory injured rat models. It was noticed that the optimal concentration of spirulina for rats was 180 mg/kg, and this concentration was found to be the most effective for rats [ 182 ].…”

Section: Potential Health Benefits Of Spirulina From a Human Nutritio...mentioning

confidence: 99%

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

et al. 2022

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Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.

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Section: Potential Health Benefits Of Spirulina From a Human Nutritio...mentioning

confidence: 99%

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

et al. 2022

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“…In cerebral ischemia, a condition marked by cerebral hypoxia with the generation of free radicals, ROS or reactive nitrogen species (RNS) and energy crisis, Spirulina treatment evidenced neuroprotective effects with progressive decline in TUNEL positive cells and caspase-3 activity in the ischemic hemisphere [ 48 ]. In Sprague Dawley rats with partial crush injury induced at the level of T12, supplementation of Spirulina revealed an advance in the fine ultrastructure of spinal cord gray matter when compared to the control group, thereby indicating the neuroprotective potential of Spirulina in mitigating the effects of spinal cord injury and causing functional recovery [ 49 ].…”

Section: Role Of Spirulina In the Brainmentioning

confidence: 99%

Beneficial Effects of Spirulina Consumption on Brain Health

et al. 2022

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Spirulina is a microscopic, filamentous cyanobacterium that grows in alkaline water bodies. It is extensively utilized as a nutraceutical food supplement all over the world due to its high levels of functional compounds, such as phycocyanins, phenols and polysaccharides, with anti-inflammatory, antioxidant, immunomodulating properties both in vivo and in vitro. Several scientific publications have suggested its positive effects in various pathologies such as cardiovascular diseases, hypercholesterolemia, hyperglycemia, obesity, hypertension, tumors and inflammatory diseases. Lately, different studies have demonstrated the neuroprotective role of Spirulina on the development of the neural system, senility and a number of pathological conditions, including neurological and neurodegenerative diseases. This review focuses on the role of Spirulina in the brain, highlighting how it exerts its beneficial anti-inflammatory and antioxidant effects, acting on glial cell activation, and in the prevention and/or progression of neurodegenerative diseases, in particular Parkinson’s disease, Alzheimer’s disease and Multiple Sclerosis; due to these properties, Spirulina could be considered a potential natural drug.

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“…The following supporting information can be downloaded at: https: //www.mdpi.com/article/10.3390/nu16111752/s1, Table S1: Effects of C-PC or PCB-B on different disease models [20,[24][25][26][27][28][29][30][31][32][33][34]36,[38][39][40][41][43][44][45][46][47][48][49][50][51][52][62][63][64][65][66][67][68]71,72,[76][77][78][79][80][81][82][85][86][87][88][90][91][92]...…”

Section: Supplementary Materialsmentioning

confidence: 99%

Nutraceutical Features of the Phycobiliprotein C-Phycocyanin: Evidence from Arthrospira platensis (Spirulina)

Citi,

Torre,

Flori

et al. 2024

Nutrients

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Arthrospira platensis, commonly known as Spirulina, is a photosynthetic filamentous cyanobacterium (blue–green microalga) that has been utilized as a food source since ancient times. More recently, it has gained significant popularity as a dietary supplement due to its rich content of micro- and macro-nutrients. Of particular interest is a water soluble phycobiliprotein derived from Spirulina known as phycocyanin C (C-PC), which stands out as the most abundant protein in this cyanobacterium. C-PC is a fluorescent protein, with its chromophore represented by the tetrapyrrole molecule phycocyanobilin B (PCB-B). While C-PC is commonly employed in food for its coloring properties, it also serves as the molecular basis for numerous nutraceutical features associated with Spirulina. Indeed, the comprehensive C-PC, and to some extent, the isolated PCB-B, has been linked to various health-promoting effects. These benefits encompass conditions triggered by oxidative stress, inflammation, and other pathological conditions. The present review focuses on the bio-pharmacological properties of these molecules, positioning them as promising agents for potential new applications in the expanding nutraceutical market.

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Improved spinal cord gray matter morphology induced by Spirulina platensis following spinal cord injury in rat models

Cited by 5 publications

References 60 publications

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Beneficial Effects of Spirulina Consumption on Brain Health

Nutraceutical Features of the Phycobiliprotein C-Phycocyanin: Evidence from Arthrospira platensis (Spirulina)

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