• Reena Bhatt
• Dr. Arvind Negi

ABSTRACT Spirulina is free-floating filamentous micro algae growing in alkaline water bodies. With its high nutritional value, it has been consumed as food for centuries in various parts of the world. It is now widely used as nutraceutical food supplement worldwide. Spirulina platensis has gained popularity as the food of the universe. Various researches have proved it to be a potent source of nutrient. Spirulina’s nutritional qualities are truly-one-of-a-kind. The following paper has focused on the different biomolecules which are present in spirulina namely, proteins, carbohydrates, lipids, vitamins, minerals, nucleic acids, antioxidant Arthrospira is a photosynthetic, filamentous, spiral-shaped, multicellular and blue- green micro alga. Cell division occurs by binary fission. As it contains chlorophyll a, like higher plants, botanists classify it as a micro alga belonging to Cyanophyceae class; but according to bacteriologists it is a bacterium due to its prokaryotic structure. Mexicans (Aztecs) started using this microorganism as human food. Its chemical composition includes proteins (55%-70%), carbohydrates (15%-25%), essential fatty acids (18%) vitamins, minerals and pigments like carotenes, chlorophyll a and phycocyanin. Pigments are used in food and cosmetic industries. Spirulina is considered as an excellent food, lacking toxicity and have anticancer, antiviral, immunological properties and it also acts as a potent antioxidant. There has been a significant change in Spirulina functions under stress conditionss, pigments and enzymes.

Keywords: Arthrospira, Cyanophyceae. Spirulina, nutritive values, nutraceuticals, proteins, antioxidants.

"SPIRULINA - (Arthrospira): An Important Source of Nutritional and Medicinal Compound", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 5, page no.j320-j326, May-2022, Available :http://www.jetir.org/papers/JETIR2205A42.pdf

"SPIRULINA - (Arthrospira): An Important Source of Nutritional and Medicinal Compound", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 5, page no. ppj320-j326, May-2022, Available at : http://www.jetir.org/papers/JETIR2205A42.pdf