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Figure 1 This review highlights key antioxidant compounds from microalgae such as carotenoids, phenolics, and vitamins that help reduce oxidative degradation in foods as well as antimicrobial agents like fatty acids, peptides, and polysaccharides effective against various foodborne pathogens

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L-Glutathione Glutathione is the master antioxidant in the body and is heavily concentrated in tissues such as the liver, spleen and heart

10.3389/fnins.2024.1528374 54 FinkenstedtA.WolfE.HfnerE.GasserB

They concluded that low glutathione levels are linked to not only less fat burning, but also higher rates of fat storing