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Functional Meat Products as Oxidative Stress Modulators: A Review
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introduc...
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| Vydáno v: | Adv Nutr |
|---|---|
| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Oxford University Press
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8321872/ https://ncbi.nlm.nih.gov/pubmed/33578416 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/advances/nmaa182 |
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