Author(s): Sowjanya M and Manjula K

Abstract:

Spirulina is a microscopic and filamentous cyanobaterium that contains essential aminoacids, vitamins, minerals and anti-oxidative components. Ninty subjects with type 2 diabetes mellitus were randomly assigned to evaluate the iron status of the diabetics. The efficacy of spirulina supplementation was determined using the pre and post intervention of iron and total binding capacity (T1BC) of the diabetic subjects. 12 week supplementation of spirulina resulted in an appreciable highering levels. These results suggest that spirulina is a promising agent as a nutritional, therapeutic and functional food in diabetes management.