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Foods high in sulfur amino acids such as broccoli, cauliflower, Brussels sprouts, cabbage, garlic, kale, eggs, fish, meat, mushrooms, and onions support the body's production of glutathione.* Glutathione is fragile and breaks down easily in the digestive tract, leading to poor absorption and low blood levels when taking most supplements

These microbial ligands bind to Toll-like receptors (TLRs), specifically TLR4, on the surface of intestinal dendritic cells and macrophages, triggering the nuclear factor kappa B (NF-B) pathway

Glutathione as an antioxidant and regulatory molecule in plants under abiotic stress conditions

NAC, on the other hand, is a precursor that helps the body produce more glutathione, making its effects slower and more indirect