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Scope
Recent studies have linked high consumption of red and processed meats to an increased risk of non‐alcoholic fatty liver disease, and cooking‐induced oxidation of proteins and amino acids might be contributing factors. Herein, this study investigates the influence of oxidized pork and the protein oxidation biomarker dityrosine (Dityr) on hepatic steatosis in mice.
Methods and Results
Low‐...
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