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VOL. 10, ISSUE 4 (2025)
Antioxidant effects of Spirulina platensis and its role in neurological disorders: A review
Authors
Preeti Soni, Gajendra Pal Singh, Vishal Sharma
Abstract
Spirulina (Arthrospira platensis) is a filamentous cyanobacterium that has ever attracted concern
because of its nutritional value and its possible therapeutic effects. It is
interesting to note that its neuroprotective and antioxidant nature have been
studied to great detail. The current evidence that is used to consolidate in
this review focuses on the phycocyanin, phenolic acids and essential fatty
acids bioactive compounds present in Spirulina adding to its
antioxidative properties. The mechanistic effect of Spirulina is that
efficacy of the endogenous antioxidants enzyme systems (such as superoxide
dismutase, catalase, and glutathione peroxidase) is promoted and the oxidative
stress is reduced. In vitro and in vitro experiments have been
carried out in neuroprotective settings to establish the efficiency of Spirulina
in minimizing neuronal cell injury, enhancing cognitive abilities, and
neuroinflammatory reactions. The effects can be largely seen in
neurodegenerative diseases models like Alzheimer and Parkinson. Although the
findings were encouraging in the preclinical outcomes, there is the need to
conduct more clinical trials to confirm the same results in humans. The review
highlights the possibility of Spirulina being utilized as a natural
supplement in the treatment of neurological disorders of oxidative stress
nature.
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Pages:20-27
How to cite this article:
Preeti Soni, Gajendra Pal Singh, Vishal Sharma "Antioxidant effects of <i>Spirulina platensis </i>and its role in neurological disorders: A review". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 20-27
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