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Another mechanism that may contribute to the antioxidant activity of phenolic compounds is their ability to chelate redox active metal ions, such as iron, cobalt, manganese, or copper, thus preventing reactions catalyzed by these ions that lead to the formation of oxidative species that can generate oxidative damage at different cellular levels

non-heme iron, which is mainly present in plant-based foods, has a relatively lower absorption rate

Biology (2023)

DSIP-like material has also been confirmed in human breast milk at concentrations of 1030 ng/mL

Stronger immune resilience and cellular defense

GLP-1 secretion is regulated by IL-6 signalling: a randomised, placebo-controlled study