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10.1001/jamaneurol.2021.4893 109 WooM
Improving processing performance: Using glutathione in noodle products can shorten bread fermentation and production time by half or even one-third of the original, while enhancing nutritional value and food functionality
In both in vitro and in vivo models, the study reported that GHK-Cu reduced the production of TNF- and IL-6 through the suppression of NFB p65 and p38 mitogen-activated protein kinase (MAPK) signaling
