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This natural property works alongside the appetite-regulating effects of GLP-1 therapies to support your overall wellness journey
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
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DOI: 10.1159/000242103 [ Links ] Meyburg J, Schulze A, Kohlmueller D, Pschl J, Linderkamp O, Hoffmann GF, et al
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