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Studies suggest it has anti-inflammatory properties and may help reduce inflammation and inflammatory symptoms such as pain, swelling, and high temperature

It supports the enzyme glutathione reductase, which helps convert oxidized glutathione (inactive form) back into reduced glutathione (active form), allowing the body to continuously eliminate free radicals and protect cells from damage

Therefore, microencapsulation is an important technological solution contributing to the more stable and safe use of Spirulina in functional foods ( 2.1.1 Proteins and amino acids Spirulina's main component is protein, accounting for 60%70% of its dry weight ( 2.1.2 Carbohydrates Spirulina contains carbohydrates as the most abundant component after protein content (Table 1