SARS-CoV-1/2 each encode viroporins
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6 Case studies of phenolic acids from fermented food-based systems Fermentation has become a significant method for improving the profile of bioactive compounds, especially phenolic acids, in plant-based foods, including maize, quinoa, soy, and various fruits
The peptide exhibits consistent efficacy in models of acute and chronic injury regardless of administration route (intraperitoneal, oral, or local application), a unique characteristic distinguishing it from other growth factors that typically require localized delivery with carrier systems
J Biol Chem 255:95309533 Griffith OW, Meister A (1979) Glutathione: interorgan translocation, turnover, and metabolism