Protective effect of vitamin E against acrylamide induced toxicity
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BeschreibungRecently, 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.
PortraitDr. Piyush Patel studied M.V.Sc (Veterinary Pathology) from Sardarkrushinagar Dantiwada Agricultural University,sardarkrushinagar. I have published 4 research papers in national journal and 1 popular article. Presently, I am appointed as a research associate in Cadila Pharmaceutical Limited, Dholka, Ahmedabad.
Untertitel: Toxicopathological effect of acrylamide and its amelioration with vitamin E in wistar rats. Paperback. Sprache: Englisch.
Verlag: LAP Lambert Academic Publishing
Erscheinungsdatum: Februar 2015
Seitenanzahl: 156 Seiten