Under the patronage of the Dean of the College of Sciences for Women , Prof. Dr. Sameera Naji Khdim , the Department of Chemistry , in cooperation with the Continuing Education Unit, organized a scientific workshop entitled (Spirulina Food Supplement) presented by Dr. Sanaa Tariq, Dr. Enaam Fadel, Dr. Amira Hassan.
The workshop aimed to shed light on Spirulina, which is a type of microalgae that grows in fresh and salt water. It is considered a nutritional supplement rich in nutrients beneficial to the body and contains a high percentage of proteins, vitamins, minerals and essential amino acids. It is used in many food products due to its high nutritional value, as it is an excellent source of vitamins such as vitamin B12, iron, magnesium and calcium. It also contains essential fatty acids such as omega-3 and omega-6, which makes it beneficial for cardiovascular health. In addition to containing antioxidants, spirulina is a nutritional supplement that can help improve the health of the immune system, boost energy levels, improve digestion, and improve liver and kidney function. It also has anti-inflammatory properties that can help alleviate some chronic diseases, reduce harmful cholesterol levels in the blood, and improve blood sugar levels. Spirulina is available in the market as nutritional supplements in the form of tablets or powder that can be added to juices or meals. Despite its many benefits, it is preferable to consult a doctor before using it, especially for people who are allergic to algae or who take certain medications.
