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"There's a theory the free radical theory of aging that's been around for a long time that says when we oxidize our food to produce energy there's a number of free radicals that are produced that are side products of that action and many of these are quite toxic," said Beelman
Lancet 2002;359:824-830
Mon-Thurs | 9:00 am 5:00 pm Fri-Sun | Closed GHK-Cu glycine-histidine-lysine copper peptide is one of the most remarkable molecules in the field of regenerative medicine
Cmo evitamos el catabolismo con L-Carnitina
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