“…The antioxidant compounds in spirulina, such as phycobilins and phycocyanins, also inhibit the activities of catalytic enzymes, such as lipoxygenase and cyclooxygenase, or enhance the activity of enzymes, such as glutathione peroxidase, catalase, and superoxide dismutase [59,60]. These polyphenols were reported to have anti-inflammatory, antiviral, antioxidant, antithrombotic, vasodilatory, antidiabetic, neuroprotective, hepatoprotective, and anticarcinogenic properties [21,22,24,28,29,32,[35][36][37][59][60][61][62][63]. However, the metabolic pathways for the formation of phenolic compounds in spirulina and their importance are still unknown [64].…”