Obesity, characterized by fat around the waist and increased body weight, plays a role in the formation of diseases such as cardiovascular diseases and diabetes and is one of the most common health problems. In the current atlas of the World Obesity Federation (WOF); it is predicted that the number of obese will reach four billion in 2035. It is also known that obesity creates a serious financial burden on the health system. Despite these negative conditions, the desired results have not yet been achieved in the treatment of obesity. Pharmacological agents developed for the treatment of obesity are far from sustainable due to the their side effects. Therefore, alternative therapeutic agents that are free of side effects and less costly are being investigated for the reduction of obesity. Among these agents, the ingredients with the most therapeutic potential are functional foods. Spirulina, which promises promise in the treatment of obesity and is described as a "superfood" in terms of the richness of different nutrients, draws attention among the new generation functional foods. Spirulina contains high levels of protein, vitamins and minerals, some essential amino acids and various phenolic compounds. In in vivo studies, significant decreases in body weight and adipose tissue amount were found as a result of spirulina consumption with high antioxidant capacity. Several recent metaanalyses have reported that spirulina consumption reduces body mass index (BMI) values and leads to favorable changes in different lipid-cholesterol parameters. In recent years, new generation functional foods have been obtained by adding spirulina to the structure of different foods in the food industry and the effects of these foods on obesity have been investigated in detail. The aim of this study was to determine the functional capacity of spirulina as a new generation functional food and to examine its anti-obesity activity.