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When compared with other berries such as cranberries, blueberries, raspberries, and blackberries, maqui berries were found to be at least three times higher in total polyphenols and to have approximately three times greater free radical-quenching capacity (Watson 2015)
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The production of GSSR, instead, requires a reactive cysteinyl residue, which at physiological pH is present in the thiolate form
The resulting stable, water-soluble glutathione conjugates are then safely escorted out of the body
10.7555/JBR.31.20160051 5 AdilM.KandhareA
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