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Benzyl alcohol at 0.9% concentration maintains antimicrobial activity in this sealed environment across a wide temperature range

Minniti G, et al

Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

This indicates that NNMT could be a potential biomarker for cancer prognosis, and the inhibition of this enzyme through 5 Amino 1 MQ can act as an anti-cancer treatment