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The gastric stability of BPC-157 is a distinguishing feature most peptides are rapidly degraded by pepsin and hydrochloric acid in gastric fluid

Research by Khorram et al

We estimated physiological NADP + and NADPH levels in our healthy cohorts, based on frozen sample results, and validated the theoretical calculation by analyzing fresh whole blood samples from 12 additional healthy volunteers (Supplementary Table 5)

This does two things: Keeps NAD+ precursors available for actual NAD+ synthesis Depletes the methyl groups that fat cells use to maintain their metabolic "off" state The second effect is the more interesting one

Alt Med Rev 2:15576 Gardner JM, Aust SD (2009) Quantification of hydroxyl radical produced during phacoemulsification