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The increase in antioxidant activity during fermentation of kimchi could be due to the microbial activity that stimulated various biochemical reactions resulting in the formation of organic acids with antioxidant activity [8]
Common side effects may include, but may not be limited to, muscular pain, temporary muscle spasm, temporary joint or tendon pain, and redness at or near the treatment area
It is being studied for helping the body use energy more efficiently, by stimulating a pathway similar to the one activated by exercise and by metformin
While increased permeability sounds beneficial, it can actually lead to irritation if the copper peptide concentration reaches deeper layers faster than intended
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