The Neuroprotective and Antioxidant Activities of Spirulina

Science has been showing the great impact that diet represents on man’s health. The diversified consumption of food is deficient throughout the world. The academy and the food industry need, in line with the consumer, to introduce new foods and new substances and seek prevention and therapy for different chronic noncommunicable diseases (NCDs). Neurodegenerative diseases, especially Alzheimer’s and Parkinson’s disease, are age-related disorders and are closely associated with stochastic factors that denote the choices of each individual for himself and the environment. These behaviors potentiate the oxidative stress and the inflammatory processes that culminate in the appearance of these pathologies. Spirulina platensis, due to its content of proteins, pigments, and vitamins, plays an important role because these elements are considered valuable targets for therapeutic interventions in neurodegenerative diseases.