Résumé
Spirulina is a cyanobacterium with multiple nutritional and therapeutic virtues. Its rich composition, including proteins, minerals, and lipids, confers antioxidant, anti-inflammatory, and immunomodulatory properties. Its potential benefits have been studied in numerous pathologies through scientific research, its effects and mechanisms of action will be described in this manuscript in pathologies such as diabetes, hypertension, obesity, dyslipidemia, colorectal cancer, and inflammatory bowel diseases. Used for centuries as a traditional food, it has now gained popularity as a dietary supplement. Indeed, its cultivation and consumption have continued to increase in recent years. However, health authorities call for verification of the quality and origin of the Spirulina consumed. The latter has been the subject of a report by the ANSES highlighting the health risks and side effects associated with its consumption, which are described in this thesis. Regular monitoring of cultivation and checks during the marketing process are key aspects of healthy and high-quality Spirulina. Food producers and distributors must therefore comply with the regulations in place to ensure reliable use that does not compromise consumer health.