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One study used advanced lab techniques to determine how much L-glutamine is found in various foods ( The following are the percentages of protein made up of L-glutamine in each food: Eggs : 4.4% (0.6 g per 100 g of eggs) Beef : 4.8% (1.2 g per 100 g of beef) Skim milk : 8.1% (0.3 g per 100 g of milk) Tofu : 9.1% (0.6 g per 100 g of tofu) White rice : 11.1% (0.3 g per 100 g of rice) Corn : 16.2% (0.4 g per 100 g of corn) Although some plant sources, such as white rice and corn, have a large percent of protein made up of glutamine, they have fairly low protein contents overall ( Thus, meat and other animal products are the simplest ways to get high amounts of it

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It includes fat-soluble vitamins (Vitamin A and Vitamin D3) alongside water-soluble components (Vitamin C, iodine, and L-tyrosine)

For example, Bifidobacterium bifidum [138], with its hypoxia tropism, has been used to covalently modify calcium phosphate/silica nanoparticles loaded with doxorubicin, constructing the DNPs@Bi system that can actively target chemotherapy drugs to the hypoxic core of tumors, achieving effective killing of solid tumors through the combination of chemotherapy and immunogenic cell death effects