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

• Main Authors: Imen Ghorbel (Author), Mariem Chaabane (Author), Awatef Elwej (Author), Choumous Kallel (Author), Naziha Grati Kamoun (Author), Zeghal Najiba (Author)
• Format: Book
• Published: Mazandaran University of Medical Sciences, 2017-05-01T00:00:00Z.
• Subjects: article
• Online Access: 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...