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Supplier laboratory certified purity report

7,8 During the course of redox reactions, a series of reactive oxygen species (ROS) with oxidizing capabilities can be produced within organisms, including superoxide, singlet oxygen, hydrogen peroxide, and hydroxyl radicals

: Currently many commercially available forms of cheese, salami, soy sauces, and other food substances have greatly reduced levels of tyramine compared to the past due to a widespread adoption of non-decarboxylating starter cultures for commercial fermentation that produce greatly reduced levels of tyramine

Among all the antioxidant enzymes, glutathione peroxidase is the most powerful biological antioxidative reductant (Cross et al., 1977)