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Stability extends significantly with frozen storage

Understanding both helps explain why the type of food matters not just whether food was consumed at all

Cell Mol Life Sci 76(10):19671985

The composition includes: Grass-fed tallow as structural base Jojoba oil for wax ester stability Squalane for lipid uniformity Rose oil and lavender for formulation consistency Vitamin E as antioxidant stabilizer GHK-Cu peptide integrated within the matrix Historical Background and Scientific Context GHK-Cu was first identified in the 1970s and has since been studied extensively in laboratory environments exploring peptide signalling and molecular interaction pathways