28 Haziran 2024 Dergi makalesi Açık Erişim

Yeşildağ, İrem; Çelekli, Abuzer

Dublin Core

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  <dc:creator>Yeşildağ, İrem</dc:creator>
  <dc:creator>Çelekli, Abuzer</dc:creator>
  <dc:date>2024-06-28</dc:date>
  <dc:description>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 γ-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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/274097</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:274097</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by-nc/4.0/</dc:rights>
  <dc:title>Use of Arthrospira Platensis in Development of Functional Foods</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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