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This reduces the elasticity and firmness of the skin, leading to the formation of wrinkles and loss of facial definition

Yeast has a high content of folate, but also the ability to synthesize the vitamin during fermentation, and this may compensate for folate losses during baking

Both reactions can be catalysed by protein disulphide isomerase (PDI) and possibly other oxidoreductases that share common domains with PDI (for a recent review, see Ellgaard & Ruddock, 2005)

This is part of why longevity researchers have taken interest in it

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