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Fermentation of kefir leads to the formation of antioxidants including peptides from milk casein hydrolysate, amino acids such as tryptophan, cysteine, taurine and tyrosine, vitamins A and E, carotenoids, superoxide dismutase, glutathione peroxidase and catalase
Stable gastric pentadecapeptide BPC 157: Novel therapy in gastrointestinal tract. Current Pharmaceutical Design (2011)
doi: 10.1007/s12272-013-0141-3 497 InoueTNakayamaJMoriyaKKawarataniHMomodaRItoKet al
Freezethaw: Avoid repeated freezethaw cycles of the reconstituted solution
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