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and the protein content comprises 2.9% (and 2.3% in canned or frozen spinach due to denaturation and solubilization during the blanching process), with good levels of essential amino acids (except for sulfurous amino acids such as methionine and tryptophan)

You do not need to disclose peptide use to the testing facility

By sequestering these metal ions, catechins prevent the formation of hydroxyl radicals, thereby reducing oxidative stress

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