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The integration of Spirulina biomass into functional foods has significant potential thanks to the high-quality proteins, minerals such as iron and calcium, and various bioactive compounds it contains (Table 5, incorporating Spirulina into various food products, such as baked goods, dairy items, and beverages, can improve their nutritional value

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This is consistent with the results shown earlier, and AhR ligands derived from food flavonoids cause different effects depending on the exposure time and the species and tissue on which they act [70, 71]

What was shown was that men that were in the sauna for only 11 minutes, even if they used it four to seven times a week, that reduction was only 8% instead of 50