19 Ağustos 2024 Konferans bildirisi Açık Erişim

Yeşildağ, İrem; Çelekli, Abuzer

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        "affiliation": "Gaziantep University", 
        "name": "Ye\u015filda\u011f, \u0130rem", 
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    "description": "<p>Because of its high protein content and rich nutritional profile, which includes essential amino acids and bioactive compounds like biliproteins and C-phycocyanin with antioxidant properties, Arthrospira platensis, also known as spirulina, is becoming more and more recognized as a potent food supplement. It also provides a major source of carotenoids, xanthophylls, phyto pigments, and vitamins A, E, B1, B7, and B8. It has a low fat content but is rich in linolenic and &gamma;-linolenic acids, which are essential for human health. Rich in minerals such as iron, calcium and potassium, A. platensis can improve bone health and overall health. It ensures easy digestion thanks to its high carbohydrate content and lack of cellulose. Arthrospira platensis is known for its immunomodulatory, antioxidant, and hypocholesterolemic properties. It has potential uses in the development of functional foods and as a medicine to treat a range of noncommunicable diseases. Its effectiveness in addressing protein and iron deficiency anemia through fortification of traditional foods has been demonstrated by recent research, highlighting its bioavailability and potential to improve public health. Arthrospira platensis is one of the microalgae increasingly used to improve the nutritional value and mouthfeel of food products. This is a sustainable way to address global health challenges and advance the field of producing functional foods.</p>", 
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    "references": [
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