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Light exposure and photodegradation Light-induced degradation affects peptides containing aromatic amino acids like tryptophan, tyrosine, and phenylalanine, as well as peptides with disulfide bonds

Specifically, longer-chain FAs have higher melting temperatures to thereby increase solidification, whereas shorter-chain MCFA, such as C8, have lower melting temperatures to promote the oil-like nature of products

found that exogenous -KG mimics glutaminase-mediated ferroptosis, while using a transaminase inhibitor, amino-oxyacetate (AOA), reverses ferroptosis [85, 86]

This fact, thus, indicates that while it is useful as a chelator, it is not an optimal choice