Mechanistic insights into the nutritional and therapeutic potential of Spirulina (Arthrospira) spp.: Challenges and opportunities

Background: All living organisms need food and nutrients for survival and health. The extensive growth in human population and industrial activities has led to significant food, environmental and economic challenges, encompassing the shortage of food, depletion of energy and water reservoirs, elevated carbon emissions, and increased economic cost. Addressing these issues demands innovative solutions including consideration of blue food. Among the blue foods, Spirulina is a nutrient-rich microalgae with rapid growth, adaptability and safety with vast applications in functional foods, and therapeutics. Spirulina's dual nature as a cost-effective and ecofriendly solution for carbon neutrality and bioproduct generation makes it a valuable contributor to sustainability in the food and health industries. Scope and approach: This review investigates Spirulina's nutritional, and therapeutical potentials, accompanying related challenges and opportunities, signifying its ability to improve nutritional and therapeutic aspects. Key findings and conclusions: Among the blue foods, humans have practiced Spirulina, as a food and medicine. It has a high concentration of vitamins, minerals, phenolics, vital fatty acids, amino acids, and colors, making it a valuable supplement to human diet, functional foods, aquaculture, and livestock feed. The high nutritious and curative effects make it a versatile element in the human diet, ranging from beverages to confectionery. Ongoing exploration is uncovering further therapeutic potential, fostering its integration into dietary strategies for disease prevention and vitality promotion with a hope to replace synthetic or plant derived counterparts and contribute to health and food sustainability. Multi-omics approaches are recommended for comprehensive understanding of Spirulina's therapeutic and nutritional potential.