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Global awareness of this plant rose after 1967, when the International Association of Applied Microbiology described Spirulina as a “food of the future.” Soon thereafter, the United States Food and Drug Administration (FDA) classified Spirulina as generally regarded as safe (GRAS), which accelerated its commercial cultivation

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however, the presence of GSH at a concentration similar to normal lining fluid protects against the loss of electrical resistance (Venglarik et al., 2003)