Cyanobacteria: a review of its nutritional characteristics and processing technologies.

is an edible Cyanobacterium which has high nutritional value and is widely used in dietary supplements and therapeutic products. contains protein, fatty acid, minerals and vitamins. Its polysaccharides, phycobilin, phycobiliproteins and some lipids are highly bioactive. Thus, possesses anti-oxidation, anti-inflammation and cholesterol reducing functions. This paper reviews and evaluates the literature on nutritionally and functionally important compounds of . It also reviews and evaluates the processing of used to process from fresh harvest to dry particulates including pretreatment, sterilization and drying, including their impact on sensorial and nutritional values. This review shows that a suitable combination of ultrasound, radio frequency and pulse spouted microwave with traditional sterilization and drying technologies greatly improves the sensorial and nutritive quality of processed and improves their shelf life; however, further research is needed to evaluate these hybrid technologies. Once suitably processed, can be used in food, cosmetics and pharmaceutical drugs as an ingredient.