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Amino acids are the precursors of proteins, so they are easy to find in protein-rich foods
Two products labelled BPC-157 may appear identical on the surface while being produced under completely different conditions
Based on differences in the carbon skeleton, phenolic acids can be mainly divided into two categories: hydroxycinnamic acid (e.g., cinnamic acid, ferulic acid, caffeic acid, and chlorogenic acid) and hydroxybenzoic acid (e.g., gallic acid, ellagic acid, syringic acid, and Danshensu) [157]
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