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In the recent years, the consumption of seafood has increased. There are no results on the studies of Rapana venosa (Rv) as a supplementation to the diets. We hypothesized that Rv would increase antioxidant capacity and reduce blood lipids, based on the composition of bioactive compounds and fatty acids. Therefore, the aim of this investigation was to evaluate in vitro and in vivo actions of Rv from...
The bioactivity of raw and boiled garlic (Allium sativum L.), comprising contributions from polyphenols, was determined by cupric-reducing antioxidant capacity and trolox equivalent antioxidant capacity assays. Boiling garlic at 100°C for 20 minutes preserves its bioactivity and makes it comparable with the raw sample. Wistar male rats were randomly divided into 10 diet groups with garlic supplementation...
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