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The contribution of spirulina biomass to carbon sequestration and its potential use in recycling industrial food waste support sustainable food systems compatible with a circular economy approach (126)
A 2025 review published in the Journal of Food Science found that fermented foods could potentially serve as a powerful tool for combatting obesity, by way of regulating appetite, insulin and the formation of new fat cells
Poor lifestyle choices and environmental factors (e.g., pollution) accelerate this decline
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