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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Váldodahkkit: Imen Ghorbel (Dahkki), Mariem Chaabane (Dahkki), Awatef Elwej (Dahkki), Choumous Kallel (Dahkki), Naziha Grati Kamoun (Dahkki), Zeghal Najiba (Dahkki)
Materiálatiipa: Girji
Almmustuhtton: Mazandaran University of Medical Sciences, 2017-05-01T00:00:00Z.
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3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
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