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- Protective Effect of Vitamin E Against Acrylamide Induced Toxicity
Protective Effect of Vitamin E Against Acrylamide Induced Toxicity
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AED 315.56
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AED 299.78
Recently, FDA has approved that much of food like French fries, potato chips, toast, doughnuts etc., cooked at high temperature whether, baked, fried, roasted, grilled or toasted, it forms chemical called acrylamide which causes cancer, reproductive and neurotoxicity. But, the widely used natural antioxidant vitamin E ameliorates the toxic effect of acrylamide. Therefore, in recent era, the consumption of such foods become a critical issue regarding health status of human being.
Publisher Name | LAP Lambert Academic Publishing |
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Author Name | Hagendorf, Col |
Format | Audio |
Bisac Subject Major | SCI |
Language | NG |
Isbn 10 | 3659678236 |
Isbn 13 | 9783659678233 |
Target Age Group | min:NA, max:NA |
Dimensions | 00.90" H x 00.06" L x 00.00" W |
Page Count | 156 |
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