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

• मुख्य लेखकों: Imen Ghorbel (लेखक), Mariem Chaabane (लेखक), Awatef Elwej (लेखक), Choumous Kallel (लेखक), Naziha Grati Kamoun (लेखक), Zeghal Najiba (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: Mazandaran University of Medical Sciences, 2017-05-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: 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...