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Lysosomal membrane permeabilization and cell death

Milk Antioxidants in milk Studies on whey and deproteinised milk have shown that the major contributor to the total antioxidant capacity of whole milk is the casein fraction and that albumin is the major contributor to the total antioxidant capacity of whey protein ( Reference Zulueta, Maurizi and Frigola 28 )

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This launched a flurry of scientific studies, unveiling its importance in a multitude of biochemical reactions in the body

Chemiluminescence was recorded on SpectraMax i3x (Molecular Devices, USA)

Formulation:Lyophilized from a 0.2m filtered concentrated solution in 20mM PB, pH 7.2