Protective effect of vitamin E against acrylamide induced toxicity: Toxicopathological effect of acrylamide and its amelioration with vitamin E in wistar rats

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Įprasta kaina: 89,10 
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Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
75,74 
Įprasta kaina: 89,10 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 89.1000 InStock
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Knygos aprašymas

Recently, FDA has approved that much of food like French fries, potato chips, toast, doughnuts etc., cooked at high temperature whether, baked, fried, roasted, grilled or toasted, it forms chemical called acrylamide which causes cancer, reproductive and neurotoxicity. But, the widely used natural antioxidant vitamin E ameliorates the toxic effect of acrylamide. Therefore, in recent era, the consumption of such foods become a critical issue regarding health status of human being.

Informacija

Autorius: Piyush Patel, B. J. Patel, D. V. Joshi,
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2015
Knygos puslapių skaičius: 156
ISBN-10: 3659678236
ISBN-13: 9783659678233
Formatas: 220 x 150 x 10 mm. Knyga minkštu viršeliu
Kalba: Anglų

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