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In 2021 the FAO reviewed the use of the enzyme PLA2 in egg yolks, lecithin (hence chocolate, cocoa based products), sauces, cheese, yoghurt, milk, ice cream, flour, and vegetable oil. PLA2 is made from bacteria. Said to be inactivated prior to final use in food. See - openknowledge.fao.org/s….
svPLA2 is snake venom peptide.
Also in 2021 sc…
In 2021 the FAO reviewed the use of the enzyme PLA2 in egg yolks, lecithin (hence chocolate, cocoa based products), sauces, cheese, yoghurt, milk, ice cream, flour, and vegetable oil. PLA2 is made from bacteria. Said to be inactivated prior to final use in food. See - https://openknowledge.fao.org/server/api/core/bitstreams/444d32f7-2230-4bde-857f-b5e648a7281b/content.
svPLA2 is snake venom peptide.
Also in 2021 scientists at the University of Arizona used the amount of sPLA2-IIA in the blood of patients hospitalised with COVID as a marker. High levels indicated the patients would not survive. See - https://www.sciencedaily.com/releases/2021/08/210824135358.htm