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2, 144 151.doi Coleman JOD, Randall R, Blake-Kalff MMA (1997b) Detoxification of xenobiotics in plant cells by glutathione conjugation and vacuolar compartmentation: a fluorescent assay using monochlorobimane
Chew, BP, Mathison, BD, Hayek, MG, Massimino, S, Reinhart, GA, Park, JS
2019;6(12):e82130
platensis ), also known as spirulina, has garnered attention in the food industry due to its high nutrient and protein content ( Its cultivation advantages, such as growth in alkaline environments, reduced freshwater demand, and relatively low production costs, further strengthen its sustainability profile ( Accordingly, the aim of this review is to systematically and holistically examine the current scientific literature on Spirulina, focusing on its nutritional and biochemical characteristics, health-promoting effects, technological applications in food products, sustainability aspects, and existing limitations
Regular use would result in smoother skin and a more youthful appearance
Not suitable for people allergic (hypersensitive) to any of the substances listed in the product composition
