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doi: 10.1007/s00264-018-4211-5 54
Meanwhile, it has been shown that cooking significantly reduces the oxygen radical scavenging capacity (antioxidant potential) of egg yolk associated with free aromatic amino acids, lutein, and zeaxanthin [182], and also impacts lipids of yolk [185]
for 14 days with ferroptosis inhibitor (3 mg/kg Fer-1) before KA administration
Aqu es donde entra en juego la N-acetilcistena (NAC)
