Influence of Spirulina (Arthrospira platensis) as a functional food in chronic diseases

Abstract

Introduction: Chronic diseases such as obesity, diabetes, cardiovascular disease, cancer, ECV, malnutrition and dyslipidemia denote to be an important problem worldwide due to different factors that may occur, this leads to a deterioration in the state of health, high rates of morbidity and mortality. That is why the supplementation of spirulina has been taken into account in those patients who may present certain imbalances in biochemical values, macro and micronutrients.

Objetive: Present the effects of Spirulina as a functional food and its therapeutic activity in chronic diseases, improving their quality of life.

Material and methods: A search for trusted sources was carried out in order to evaluate the effects of Spirulina as a functional food and its therapeutic activity in chronic diseases. For this purpose, the study included a review of the content of 21 articles collected from the following databases: Scopus, PubMed, MediMay, Hindawi, Scielo, Redalyc, Elsevier, Springer, Medigrapic and Sciencedirect. The information gathered was helpful to establish the contributions and benefits of spirulina according to the type of patient and the disease they present.

Results: The consumption of spirulina presents benefits in the health of people who suffer from chronic diseases by regulating levels of glucose, cholesterol and triglycerides due to its content of amino acids, essential fatty acids, vitamins C and E, among others; in addition to a consequent weight control.

Conclusion: Although not all chronic diseases present the same health complications, the consumption of spirulina includes improvements and benefits for each case.