Spirulina is a microscopic and filamentous cyanobacterium
that derives its name from the spiral or helical nature of
its filaments. It has a long history of use as food and it
has been reported that it has been used during the Aztec
civilization [1]. Spirulina refers to the dried biomass of
Arthrospira platensis, an oxygenic photosynthetic bacterium
found worldwide in fresh and marine waters. This alga
represents an important staple diet in humans and has
been used as a source of protein and vitamin supplement
in humans without any significant side-effects. Apart from
the high (up to 70%) content of protein, it also contains
vitamins, especially B12 and provitamin A (β-carotenes), and
minerals, especially iron. It is also rich in phenolic acids,
tocopherols and γ-linolenic acid [1]. Spirulina lacks cellulose
cell walls and therefore it can be easily digested