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Vitamin E (VE) is composed of a group of fat‐soluble molecules, from which the most active homologous is α‐tocopherol. VE is a structural component of cell membranes with a potent chain‐breaking antioxidant action, which plays a main role in several biological processes. In cultured fish, VE can prevent peroxidation of cellular and subcellular membrane phospholipids and also red blood cells, leading...
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