Alonso S, Raghav K, Morris VK, Alfaro-Munoz K, Bekaii-Saab T, Cannon TL, Corcoran RB, Duesbery N, George M, Hsu D, Lieu C, Maitra A, Maru D, McQuerry JA, Menter D, Mizrahi J, Ng K, Parikh A, Rai K, Sangar MC, Shaw KR, Shen JP, Strickler JH, Feehan AD, Tam AL, Vetere G, Yaeger R, Yuan Y, Shen X, Bild AH, Kopetz S
Pipe, S
G.Martn-MorenoA
What we found is that, without a doubt, mushrooms are highest dietary source of these two antioxidants taken together, and that some types are really packed with both of them. When the human body uses food to produce energy, it also causes oxidative stress because some free radicals are produced
It resists degradation for much longer than the acetate version, making it more robust for longer-term experiments or situations where refrigeration might be inconsistent