EDIT: …Well I messed this thread up. I wasn’t referring to biological half life, but sitting-on-your-shelf half life. (i.e. expiry)
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I’m seeing this after your edit and I don’t see any answers to the question you meant to ask, so I’ll take a stab.
The answer is generally the same though: almost everything *will* “degrade” and lose some of its properties over time, due to any number of factors (erosion from air exposure, chemical breakdown of the components, digestion by microorganisms, etc.). It’s probably more relevant for pharmaceuticals because we need to know how effective that substance is going to be with much higher accuracy than other things. It’s not a super big deal if your spinach has only half the iron as when you bought it, but it *is* a big deal if your insulin has only half the effect as when you bought it.
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