{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T05:48:59Z","timestamp":1792734539016,"version":"4.5.0"},"reference-count":147,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,15]],"date-time":"2024-11-15T00:00:00Z","timestamp":1731628800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>With population growth expected in the near future and the planet\u2019s limited resources, alternative food sources are already being looked for. In this context, spirulina is called the food of the future due to its rich nutritional composition. This blue\u2013green alga is primarily a valuable source of protein (55\u201370%) containing all essential amino acids. In its composition, it also contains unsaturated fatty acids, minerals, vitamins, and pigments, including the valuable protein\u2013pigment complex\u2014phycocyanin. Due to its high content of complete protein and minerals such as iron and calcium, it is an excellent addition to diets, especially those of vegans and vegetarians. Despite several limitations to the use of spirulina, including its distinctive marine flavour, low consumer awareness, or relatively high price, scientists are attempting to enrich many food products with the microalga. This is supported not only by the improved nutritional composition of the fortified product but also by spirulina\u2019s impact on sustainable food production. Therefore, this review aims to create consumer attention by presenting spirulina as a valuable and sustainable food source with health-promoting potential and great future significance.<\/jats:p>","DOI":"10.3390\/molecules29225387","type":"journal-article","created":{"date-parts":[[2024,11,15]],"date-time":"2024-11-15T05:33:04Z","timestamp":1731648784000},"page":"5387","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":92,"title":["Spirulina\u2014An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7250-9357","authenticated-orcid":false,"given":"Izabela","family":"Podg\u00f3rska-Kryszczuk","sequence":"first","affiliation":[{"name":"Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"103386","DOI":"10.1016\/j.algal.2023.103386","article-title":"Attitudes and Perceptions towards Microalgae as an Alternative Food: A Consumer Segmentation in Switzerland","volume":"78","author":"Lucas","year":"2024","journal-title":"Algal Res."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Xia, D., Qiu, W., Wang, X., and Liu, J. 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