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Figure 1 This review highlights key antioxidant compounds from microalgae such as carotenoids, phenolics, and vitamins that help reduce oxidative degradation in foods as well as antimicrobial agents like fatty acids, peptides, and polysaccharides effective against various foodborne pathogens
Giles FJ, Cortes JE, Bivins C, Andreeff M , Talpaz M, Jolivet J, Kantarjian HM
GHK-Cu Reference Guide: Structure, Stability, and Research Models Reference overview of GHK-Cu (copper tripeptide-1) sequence, copper coordination, stability, solubility, and the research areas where it is most commonly studied
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