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

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...

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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.
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