Extra Virgin olive oil mitigates hematotoxicity induced by acrylamide and oxidative damage in adult rats

• Principais autores: Imen Ghorbel (Autor), Mariem Chaabane (Autor), Awatef Elwej (Autor), Choumous Kallel (Autor), Naziha Grati Kamoun (Autor), Zeghal Najiba (Autor)
• Formato: Livro
• Publicado em: Mazandaran University of Medical Sciences, 2017-05-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Acrylamide (ACR) is a dietary contaminant derived from a wide range of foods through the Maillard-reaction during the cooking process. The present study focused on the hematotoxic effects of ACR and the protective efficacy of Extra Virgin olive oil (EVOO) in alleviating hematotoxicity and oxidative...