Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries

Aim: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl(2)) exposure in resistance arteries. Methods: Male Wistar rats received for 60 days: (I) intramuscular injections (i.m.) of saline and tap water by gavag...

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Detalles Bibliográficos
Autores principales: Escobar, Alyne Goulart, Rizzetti, Danize Aparecida, Piagette, Janaina Trindade, Peçanha, Franck Maciel, Vassallo, Dalton Valentim, Miguel, Marta, Wiggers, Giulia Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7714919/
https://www.ncbi.nlm.nih.gov/pubmed/33329045
http://dx.doi.org/10.3389/fphys.2020.595767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7714919/
https://www.ncbi.nlm.nih.gov/pubmed/33329045
http://dx.doi.org/10.3389/fphys.2020.595767

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