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What we know Regular seafood consumption has been associated with a modestly lower risk of sudden cardiac death (SCD), but randomized trials of increased omega-3 polyunsaturated fatty acid intake through supplementation, enriched meals, or dietary advice suggest no effect on arrhythmia or SCD
References Brzoska T
The lipolysis-stimulating peptide VHVV obtained from flavoured enzyme-soy protein (SPI) hydrolysate (F-SPIH) is composed of two essential amino acids, valine and histidine, where valine is involved in many cellular processes, such as lipolysis, lipogenesis, glucose transport, and intestinal barrier glucose metabolism, and histidine regulates neurogenesis, astrocytes, and BBB integrity (112)