Want Antioxidants? Have You Eaten Micro-algae Lately?

Science Daily
Some consumers want more than just their traditional nourishment requirements met. Micro-algae (eaten by humans in pre-Columbian America) are more than just nutritive. Spirulina microalgae could be a good source of antioxidants due to the presence of carotenoids deriving from chlorophyll, and provide bacterial growth inhibiting action because of certain fatty acids. Microalgae have turned out to be a potential alternative to the use of synthetic sources for these
ingredients.

Spirulina is a type of microalgae that naturally
produces antioxidants (like carotenoids and Xanthophylls), and
antimicrobial compounds like polysaccharides or fatty acids among other beneficial substances.