Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-015-2150-3/fulltext.html
Reference59 articles.
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3. Bawazir AE (2011) Chronic effect of olive oil on some neurotransmitter contents in different brain regions and physiological, histological structure of liver and kidney of male albino rats. World J Neurosci 1:31–37
4. Behl C (1999) Alzheimer’s disease and oxidative stress: implications for novel therapeutic approaches. Prog Neurobiol 57:301–323
5. Bongiovanni B, De Lorenzi P, Ferri A, Konjuh C, Rassetto M, Evangelista de Duffard AM, Cardinali DP, Duffard R (2007) Melatonin decreases the oxidative stress produced by 2,4-dichlorophenoxyacetic acid in rat cerebellar granule cells. Neurotox Res 11:93–99
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