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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Mazandaran University of Medical Sciences,
2017-05-01T00:00:00Z.
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A1234.567 |
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