Spirulina: A healthy green sun with bioactive properties

Spirulina is a photosynthetic cyanophyte that can grow in high intensity sunlight and very alkaline conditions and high temperatures. This algae contains vitamin supplements in the diet. Spirulina will be introduced as a complete food source in the near future. In fact, one of the most important problems in the food industry is the use of synthetic preservatives and synthetic food additives that increase the risk of cancer. Therefore, efforts are being made around the world today toisolate new and safe antioxidants from natural sources. Among these, the natural products (secondary metabolites) of cyanobacteria are an important source of new drug compounds.  Natural products not only have medicinal value themselves, but are also used as building models to create synthetic analogues. The chemical composition of Spirulina includes protein (70-55%), carbohydrates (25-25%), essential fatty acids (18%), vitamins, minerals and pigments such as   carotene, chlorophyll a and phycocyanin. Because there is great potential for exploiting this algae and turning it into a dietary supplement in the production of a variety of food products such as cookies and biscuits, ice cream and cream cheese, and that in a small volume of this algae, it can be used as a golden key in nutrition. In this article, considering the potential potential of  Cyanobacterium Spirulina, the morphological structure, life cycle, nutritional composition,  antiviral activity, anti-cancer, anti-inflammatory, safety, anti-nephrotoxicity properties, increased visual acuity, weight loss and Blood lipids are treated. Obviously, the introduction of valuable properties of cyanobacteria Spirulina can be a suitable substitute for many antimicrobial compounds and synthetic antioxidants that not only pose no risk to the consumer, but can also  improve consumer health. On the other hand, since the present study reviews the latest findings on cyanobacteria Spirulina, it is hoped that this study could pave the way for the introduction of    edible microalgae with healing properties that can be used in the food industry.