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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...
Autores principales: | Escobar, Alyne Goulart, Rizzetti, Danize Aparecida, Piagette, Janaina Trindade, Peçanha, Franck Maciel, Vassallo, Dalton Valentim, Miguel, Marta, Wiggers, Giulia Alessandra |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2020
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Materias: | |
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 |
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