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Nutrients 11:872909
A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant
Chronic alcohol-induced liver injury and oxidant stress are decreased in cytochrome P4502E1 knockout mice and restored in humanized cytochrome P4502E1 knock-in mice
Vitamin D treatment modulates immune activation in cystic fibrosis
A biochemical rationale for the discrete behavior of nitroxyl and nitric oxide in the cardiovascular system
Pursuant to the Republic Act No
