The probiotic supplement was found to mitigate increased lipid levels, reduce urine protein levels, lower loop-diuretic and anti-hypertensive medication use, and improve quality of life
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doi: 10.1080/10408390902773037 176 Webster-GandyJMaddenAHoldsworthM eds
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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