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The folate content was 80% and 40% higher in the dough after fermentation and in the wholemeal rye bread, resp., compared to the starting flour, and similarly, 109% and 38%, resp., in the wheat bread

Int J Dairy Technol

doi: 10.1177/030098589603300604

note in Nature Medicine , NNMT inhibition has been shown to enhance energy expenditure and promote fat loss, even without dietary modification (Kraus et al., Nature Medicine )

KEGG pathway enrichment analysis based on a subset of 168 genes that differentially expressed in the presence of L-Cn revealed changes in the gene sets related to metabolism, cellular processes, and information processing of PBMCs, particularly in the immune system, cancers, and infectious diseases ( Figure 2A )