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Eating too much methionine or polyphenol-rich foods can raise Hcy levels, lower antioxidants like glutathione, and harm blood health over time

COLLABORATIONS The Food Safety Laboratory collaborates with faculty across the University of Maryland, including the Departments of Nutrition and Food Science, Plant Science and Landscape Architecture, Animal and Avian Sciences, Public Health, and Veterinary Medicine, as well as the Center of Excellence in Microbiome Sciences

In vitro tendon-explant work found BPC-157 significantly increased fibroblast outgrowth, survival under oxidative stress, and migration in a dose-dependent manner, an effect linked to increased phosphorylation of FAK and paxillin Chang et al

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