Black garlic has been identified as a rich source of phenolic acids (e.g., caffeic acid, coumaric acid, ferulic acid), flavonols (e.g., myricetin, resveratrol, morin, quercetin, kaempferol), and flavanols (e.g., catechin, epicatechin, and epicatechin gallate), with substantial increases in these compounds during the black garlic production process
On 3 November, Austin returned to Norfolk
And the landmark 2014 paper that established how dihexa was supposed to work in the brain was retracted by the journal in 2025
Chen Y, Meng Z, Li Y et al (2024) Advanced glycation end products and reactive oxygen species: uncovering the potential role of ferroptosis in diabetic complications
It plays a crucial role in protecting cells from oxidative stress and detoxifying the body