Springer Science & Business Media. 10.1111/j.1750-3841.2006.00231.x. Liljeberg, H. G. M., Lönner, C. H., & Björck, I. M. E. (1995). Sourdough
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This video discusses a liquid containing phenolic compounds like syringic and ferulic acids that exhibit strong antioxidant activity, protecting DNA from oxidative damage, and potentially reducing inflammation quickly.
Sue Becker explores the rich history and health properties of molasses, highlighting its nutritional benefits and potential as a natural antioxidant source for protecting DNA from oxidative damage.
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Springer Science & Business Media. 10.1111/j.1750-3841.2006.00231.x. Liljeberg, H. G. M., Lönner, C. H., & Björck, I. M. E. (1995). Sourdough