glutathione peroxidase ros Frontiers The sequential generation of ROS

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Summary of Key Findings in Dark Roast Coffee COMPONENT SIGNIFICANCE EFFECT OF ROAST REFERENCE Melanoidins Melanoidins are what make coffee (and foods) brown when roasted, baked or toasted

INGREDIENTS - Water, Butylene glycol, Dimethyl Isosorbide, Pyrrolidinyl diaminopyrimidine oxide, 1,2-Hexanediol, Oxothiazolidinecarboxylic acid, Allantoin, Panthenol, Citric acid, Rosemary oil leaf, Rosa canina fruit oil, Phenoxyethanol, Cl 42090, Paeonia Albi flora root extract, Aroma, Ethylhexyglycerin, Copper Tripeptide-1

N-Acetyl Cysteine (NAC): Supports natural detox processes and replenishes glutathione levels

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Reduce Gastrointestinal Burden Improve Digestive