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What is interesting about it is that Johan Romero, who does run a full fledged family-owned distillery in Quito (many independent bottlers Ecuadorean rums come from here), helped build that trapiche and advised on cane, fermentation and distillation

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being the major increase in the GPx enzyme (approximately at 190 %), followed by GST enzyme (approximately at 170 %), GSH (approximately at 160 %), and finally GR enzyme (approximately at 140 %)

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These two actions result in a decreased FFA flux in the liver, improving insulin and IGF-1 signalling