Arthrosphira Plantesis better known as Spirulina, is a blue-green microalgae that was initially eaten by Aztecs in the sixteenth century. It was found to be an extremely nutrient-dense substance that was high in proteins, essential fatty and amino acids, vitamins, minerals, as well as biologicaly active compounds. With its unique composition, Spirulina is continuousely gaining attention of scientistc and conducted strudies have demonstrated remarkable benefits, such as anti-inflammatory, antioxidative, and neuroprotective effects. Studies have suggested that Spirulina may help lessen the symptoms of Alzheimer's disease, Parkinson's disease and multiple sclerosis. Additionally, several studies have demonstrated positive impacts of Spirulina on glycemic metrics, which may be helpful in the overall management of type 2 diabetes patients. Because of its high fiber and phenylalanine content, Spirulina may also help reduce appetite and body weight. Despite the health benefits of Spirulina, it is imperative to be aware of the potential harmful effects of heavy metals and the emergence of nausea and vomiting. Future studies should be conducted to validate previously made claims and provide a definitive conclusion on the health advantages of Spirulina in the event of both favorable and negative outcomes.