Prospects of Spirulina as a Future Superfood: A Review

Abstract

Spirulina, a filamentous photosynthetic cyanobacterium belonging to the genus Arthrospira, gained global recognition as a sustainable and nutrient-dense food resource. In the context of escalating food insecurity, climate variability, and resource limitations, spirulina presents a viable alternative to conventional protein sources. This review critically examines the nutritional composition, therapeutic potential, cultivation technologies, industrial applications, environmental sustainability, and future prospects of spirulina. Rich in proteins (60–70%), essential amino acids, vitamins, minerals, and bioactive compounds such as phycocyanin, spirulina demonstrates antioxidant, anti-inflammatory, immunomodulatory, and hypolipidemic properties. Cultivation systems, including open raceway ponds and closed photobioreactors, are evaluated in terms of efficiency, scalability, and economic feasibility. Furthermore, the integration of spirulina into functional foods, pharmaceuticals, aquaculture, and cosmetic industries is discussed. Despite its advantages, challenges such as contamination risks, high production costs, and regulatory constraints persist. The paper concludes by emphasizing spirulina’s pivotal role in achieving sustainable development goals (SDGs), particularly in nutrition security and environmental conservation.