glutathion laminas Glutathionylated proteins colocalized with the nuclear lamina, ER, and Mascarilla en lámina con glutatión
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doi: 10.1007/s11033-020-05990-7 71 LiuT.ZengD.ZhengZ.LinZ.XueY.LiT.et al
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It also gives the garlic a black colour (resulting from the Maillard reaction), a sweet and sour flavour , a syrupy texture and enhanced health benefits
The large amount doesn't pose a danger because people with pernicious anemia absorb only a small fraction of it
