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In general, Spirulina is primarily added to foods to enrich their nutrient content, improving protein content, bioactive compounds, and functional properties, thereby supporting the development of functional foods
Conclusions: FeSe 2 nanozymes exhibit great promise as a biocatalyst for enhancing the shelf life of fruits and vegetables by reducing damage due to early melanogenesis
Improves Liver Function Research on the potential benefits of BPC-157 goes back decades
The antioxidant potential observed in different extraction protocols is predominantly attributed to the bioactive pigment fractions, particularly C-phycocyanin and chlorophyll-a (44, 45)
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