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When peptides form connections with more peptides, they create a protein

Riboflavin (B2): Aids in energy production, metabolic processes, and supports antioxidant function

Consistently, research on TM in shrimp and oysters revealed that cooking does not significantly reduce allergenic risk, as TM remains intact after heat treatment, leading to higher IgE reactivity in roasted extracts compared to raw forms [128, 129]

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DSIP exhibits analgesic properties for chronic pain conditions, neuroprotective effects through antioxidant mechanisms, and geroprotective actions including 2.6-fold reduction in spontaneous tumor incidence in long-term studies