ArticleScientific reports2023
Comparison of antioxidant activity in various spirulina containing products and factors affecting it.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
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Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Pharmacological insights intoFrontiers in pharmacology · 2025Pooled it
- Interactions Between Antioxidants: How Useful Are In Vitro Studies for Understanding the Action of Antioxidants in Complex Systems?International journal of molecular sciences · 2026Review
- Effects of Various Drying Techniques on the Quality Attributes and Metabolite Profiles ofFoods (Basel, Switzerland) · 2026Article
- Iron biofortification as a promising strategy to improve productivity and nutritional value of Arthrospira platensis (spirulina).Scientific reports · 2026Article
- Inhibition of free radicals and inflammation on RAW264.7 macrophage cell line by Arthrospira platensis extract.Scientific reports · 2025Article
- Impact of Spirulina Extract-Loaded Quinoa Protein Isolate Nanoparticles on the Quality and Stability of Functional Set Yoghurt.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Study of the Physicochemical and Phytochemical Parameters Together with Antibacterial Properties of Conventionally and Organically Cultivated Spirulina (Life (Basel, Switzerland) · 2025Article
- Interaction of Red Cabbage Extract with Exogenous Antioxidants.International journal of molecular sciences · 2025Article
- Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges.Foods (Basel, Switzerland) · 2025Article
- Spirulina as a natural shield: a comprehensive review of its protective effects against lead toxicity.Archives of toxicology · 2025Review
- Phenolic Profiling and Bioactive Properties ofInternational journal of molecular sciences · 2025Article
- Assessment of the Nutritional Composition, Antimicrobial Potential, Anticoccidial, and Antioxidant Activities ofBiology · 2025Article
- Antioxidant Capacity and Thermal Stability ofMolecules (Basel, Switzerland) · 2025Article
- Ultrasonication and ozone processing ofJournal of food science and technology · 2025Article
- Comprehensive Review of the Latest Investigations of the Health-Enhancing Effects of Selected Properties ofPharmaceuticals (Basel, Switzerland) · 2024Review
- Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgaeFrontiers in nutrition · 2024Review
- The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health.Frontiers in nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food. Fresh spirulina is a growing market trend; however, pure spirulina short shelf life is a strong limitation. This study aims to investigate antioxidant activity of various novel commercial fresh spirulina-containing products and the factors affecting it. Antioxidant activity and total phenolic content of each ingredient and binary combinations of spirulina and apple juices, Japanese quince syrup, or cranberry syrup were measured. Synergic, antagonistic, and additive interactions between samples were determined and expressed using the synergy coefficient. FRAP assay showed apparent synergism of spirulina and all the studied ingredients whereas ABTS and Folin-Ciocalteu methods revealed an antagonistic interaction between spirulina and apple juice. Despite the antagonistic interactions, all the products demonstrated at least the same antioxidant activity as pure fresh spirulina and had longer shelf life than, pointing to their commercial potential.
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