Spirulina (<i>Arthrospira platensis</i>): Antiallergic Agent or Hidden Allergen? A Literature Review

Presently, there has been an increase in the consumption of the blue–green microalga–spirulina (<i>Arthrospira</i> species), which dominates 99.5% of the total world production of microalgae. Primarily sold as a dietary supplement, it is also incorporated into snacks, pasta, cookies, and bread. Owin...

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Principais autores:	Weronika Gromek, Natalia Kołdej, Marcin Kurowski, Emilia Majsiak
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2024-03-01
Serija:	Foods
Teme:	allergy to spirulina allergy to novel foods spirulina microalgae novel foods
Online dostop:	https://www.mdpi.com/2304-8158/13/7/1052
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