Hyaluronidase CAS 9001-54-1

Copper acetate peptide, also known as blue copper peptide. Copper peptide, also known as tripeptide in Chinese; Glycyl-L-histomyl-L-lysine. Peptide is a small molecule protein composed of amino acids, which are more easily absorbed by the skin and have more significant effects. It was first isolated from human plasma in 1973 and was discovered to have wound repair function in 1985. In 1999, researchers believed that copper peptide and its copper repair products can serve as activators of tissue remodeling, and it is also a signaling peptide, Promote the degradation of a large amount of collagen aggregates outside scars, the synthesis of normal collagen in the skin, the generation of elastin, proteoglycans, and glucosamine glycans, the growth rate and migration of different cell types, anti-inflammatory, and antioxidant responses.

L-arginine (or arginine) is an amino acid that is recognized to be the ??building blocks?? of healthy proteins.?We get arginine from our diet plan, especially from animal-derived healthy protein foods, consisting of beef and various other sorts of red meat, chicken, fish, eggs, and also dairy items.

In addition to being normally present in a ??entire healthy protein?? that gives all the important amino acids we need, it is also produced in a research laboratory setting so it can be made use of to develop supplements that benefit heart health, sports efficiency, psychological performance, as well as extra.

Polyglutamic acid (y-PGA), also known as natto gum, is a high molecular peptide polymer synthesized from several glutamic acid monomers through microbial fermentation. It is rich in glutamic acid, glucose, protein and minerals. , vitamins and other biologically active substances.

Polyglutamic acid (??-PGA) is a sticky substance that was first discovered in ??Natto??. It is currently widely used in agricultural production and is called a new biostimulant. It is fully water-soluble, biodegradable, edible, and non-toxic. It is a biopolymer produced by microbial fermentation.