Title : Spirulina: A potential source of functional food, nutraceuticals, and supplements for autism
Abstract:
Spirulina, a blue-green algae, is emerging as a promising source of functional food, nutraceuticals, and dietary supplements, particularly for individuals with Autism. Rich in protein (62.84%) and essential amino acids (38.46% of protein content), Spirulina also boasts significant concentrations of vital vitamins, including vitamin B12 (175 g/10 g) and folic acid (9.92 mg/100 g), crucial for brain development and nutrition. Moreover, it is a notable reservoir of calcium and iron (922.28 mg/100 g and 273.2 mg/100 g, respectively), fortifying against osteoporosis and blood-related disorders, alongside ample natural fibers. Its nutritional profile renders Spirulina advantageous for infant growth, particularly suitable for children in developmental phases, the elderly, and those with visual impairments. Additionally, Spirulina's selenium content (0.0393 mg/100 g) and phytopigments, including chlorophyll and phycocyanin (1.56% and 14.647%, respectively), confer potent antioxidant properties. However, the application of Spirulina in autism treatment remains contentious. While recognized as a nutritious supplement, its use as a chelation agent for heavy metal detoxification, often implicated in autism, lacks substantial scientific validation. This review underscores Spirulina's role as a functional and nutritious food and supplement, exploring its potential impact on mental health, neuroprotection, and cognitive enhancement, particularly in autistic children. Can integrating Spirulina into their diet ameliorate symptoms and enhance overall well-being? Could Spirulina serve as a natural adjunctive therapy for autism? These questions necessitate further investigation.
Keywords: Spirulina, Autism, Functional Food, Nutraceuticals, Dietary Supplements, Chelation Therapy, Neuroprotection, Cognitive Function
