Spirulina supplementation and its effects on inflammation and oxidative stress: A systematic review and Meta-analysis on randomized clinical trials

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-02 DOI:10.1016/j.jff.2025.106945

Samin Mousavi , Afsaneh Yegdaneh , Mahsa Shirani , Awat Feizi , Mustafa Ghanadian

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Abstract

The study aimed to assess the effects of Spirulina as a supplementary treatment for inflammatory conditions amidst ongoing debates regarding its benefits for healthy individuals and patients.

This systematic review and meta-analysis included 22 studies with 5385 participants, utilizing databases such as Scopus, Google Scholar, PubMed-Medline, and Web of Science, covering the period from 1995 to August 2024.

The meta-analysis demonstrated that Spirulina supplementation significantly reduced inflammatory biomarkers, including CRP levels (SMD: −0.972 mg/dl), interleukin-6 (SMD: −0.532), and TNF-α (SMD: −0.579 mg/dl). Furthermore, oxidative stress biomarkers showed a significant decrease in malondialdehyde (SMD: −0.929) and an increase in total antioxidant capacity (SMD: 1.086).

The findings strongly advocate for Spirulina as a valuable dietary supplement for both healthy individuals and patients, aiming to lower inflammatory markers and enhance antioxidant capacity.

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螺旋藻补充剂及其对炎症和氧化应激的影响：随机临床试验的系统回顾和荟萃分析

该研究旨在评估螺旋藻作为炎症条件的补充治疗的效果，目前正在讨论螺旋藻对健康个体和患者的益处。本系统综述和荟萃分析包括22项研究，5385名参与者，利用Scopus，谷歌Scholar， PubMed-Medline和Web of Science等数据库，涵盖1995年至2024年8月。荟萃分析表明，补充螺旋藻可显著降低炎症生物标志物，包括CRP水平（SMD:−0.972 mg/dl）、白细胞介素-6 （SMD:−0.532）和TNF-α (SMD:−0.579 mg/dl)。此外，氧化应激生物标志物显示丙二醛显著降低（SMD: - 0.929），总抗氧化能力显著增加（SMD: 1.086）。研究结果强烈支持螺旋藻作为健康个体和患者的有价值的膳食补充剂，旨在降低炎症标志物并增强抗氧化能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.