Dergi makalesi Açık Erişim
Yeşildağ, İrem; Çelekli, Abuzer
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Effects of vegetarian diets on aging and longevity. Nutrition reviews 55, S61 S65.</subfield> </datafield> <datafield tag="999" ind1="C" ind2="5"> <subfield code="x">Wells, M.L., Potin, P., Craigie, J.S., Raven, J.A., Merchant, S.S., Helliwell, K.E., Smith, A.G., Camire, M.E., Brawley, S.H., 2017. Algae as nutritional and functional food sources: revisiting our understanding. Journal of applied phycology 29, 949–982.</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a"><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.</p></subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">Gaziantep University</subfield> <subfield code="a">Çelekli, Abuzer</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="b">article</subfield> <subfield code="a">publication</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="u">Gaziantep University</subfield> <subfield code="a">Yeşildağ, İrem</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2024-06-28</subfield> </datafield> <controlfield tag="005">20241125132048.0</controlfield> <datafield tag="773" ind1=" " ind2=" "> <subfield code="n">doi</subfield> <subfield code="a">10.48623/aperta.274095</subfield> <subfield code="i">isVersionOf</subfield> </datafield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:aperta.ulakbim.gov.tr:274097</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="z">md5:135b8ff9d14d1ac196ef741019b4e19a</subfield> <subfield code="s">584748</subfield> <subfield code="u">https://aperta.ulakbim.gov.trrecord/274097/files/Use of Arthrospira Platensis in Development of Functional Foods.pdf</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="u">https://creativecommons.org/licenses/by-nc/4.0/</subfield> <subfield code="a">Creative Commons Attribution-NonCommercial</subfield> </datafield> </record>
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