The nutritional value of Spirulina and utilization research

With the development of modern society,the demand for nutrition,health,and food safety among people is also increasing.More and more consumers are connecting their diet to a healthy lifestyle in order to reduce the occurrence of chronic diseases.Spirulina,known as green ginseng,is one of the most productive microalgae with high output value.It is considered as one of the most ideal dietary supplements due to its unique nutritional and health benefits.The main components of spirulina include protein,fat,vitamins,chlorophyll,and minerals.The protein content is particularly high,ranging from 60-70%.Spirulina can be used as a natural nutritional supplement,providing various essential nutrients needed by the body.Apart from being a nutritional supplement,spirulina is also widely utilized in the food,medicine,and cosmetics industries.Spirulina powder can be added to various foods such as bread,cakes,and biscuits to enhance their nutritional value.Spirulina extract can also be used in the production of healthcare and beauty products.Furthermore,the antioxidant and immune-boosting effects of spirulina make it a promising natural medicine for research in the treatment of cancer and liver disease.This paper aims to provide comprehensive information on the nutritional composition,secondary metabolites,and biological activities of spirulina,thereby contributing to the spirulina industry.

Analysis and Evaluation of Nutritional Quality in Chinese Radish (Raphanus sativus L.)

Radish （Raphanus sativus L.） is an important vegetable crop worldwide. High nutritional quality was critical in its genetic improvement and production. The nutritional quality of 42 Chinese radish cultivars was analyzed in this study. The contents of six nutritional facts, dry matter （DM）, crude fiber （CF）, total soluble sugar （TSS）, vitamin C （Vc）, protein, and nitrate, ranged from 29.7 to 88.2, 4.507 to 18.546, 2.233 to 15.457, 0.1416 to 0.3341, 0.34 to 1.15, and 1.81 to 5.89 g·kg^-1 fresh weight （FW）, respectively. Significant differences among the 42 radish cultivars were detected in the contents of nutritional facts. The data were subjected to cross-correlation analysis and principal component analysis （PCA）. It was found that DM content was positively correlated with the content of TSS （r=0.7104）, Vc （r=0.4011） and protein （r=0.4120）. Vitamin C （Vc） content of radish showed a positive correlation （r = 0.3300） with the protein content. According to the principal component analysis, out of the 42 radish cultivars, Nau-17, Nau-28, Nau-6, Nau-11, Nau-10, Nau-27, and Nau-31 were detected with very high scores in comprehensive evaluation. It could be concluded that abundant diversity of nutritional fact content occurred in different radish genotypes, and PCA analysis was effective for selecting radish germplasm with high quality. The results could contribute useful knowledge of nutritional quality, and provide important germplasms for the elite cultivar development and the inheritance study of nutritional facts in radish.