Content and bioavailability of iron from cyanobacteria and microalgae as food sources

Summary

This paper, published in Food Chemistry (2025), examines the potential of cyanobacteria (such as Spirulina) and microalgae as dietary sources of iron, reviewing both their total iron content and the bioavailability of that iron for human nutrition. The authors likely consider the influence of cell matrix composition, processing methods, and anti-nutritional factors on iron absorption. The work contributes to the growing evidence base on alternative and sustainable protein and micronutrient sources, with relevance to addressing global iron deficiency anaemia.

UK applicability

Although the study is not UK-specific, its findings are directly applicable to UK nutrition policy and novel foods regulation, particularly as microalgae-based products gain commercial traction in the UK market and as the FSA evaluates their safety and nutritional claims.

Key measures

Iron concentration (mg/kg or mg/100g dry weight); iron bioavailability estimates (percentage absorption or relative bioavailability); anti-nutritional factor content (e.g. phytate, oxalate); in vitro digestibility or solubility measures

Outcomes reported

The study assessed the iron content and bioavailability of cyanobacteria and microalgae species, likely evaluating factors such as iron speciation, anti-nutritional factors, and in vitro or in vivo digestibility. It likely compared these sources against conventional dietary iron references to determine their potential as functional iron-rich foods.

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