The most common type of chronic liver disease is non-alcoholic fatty liver disease (NAFLD), which has become a significant worldwide health concern. Western eating patterns are characterized by diets high in fats and sugar, which disrupt redox balance, promote inflammatory responses, and impair normal liver function. E...
S. P. R. R. Nayak, T. Devadoss, V. Chitra et al.· Biochemical Pharmacology· 0 citations
Food preservation is achieved through the use of preservatives alongside preservation technologies to ensure food safety, quality, and shelf life by inhibiting microbial growth, oxidation, and enzymatic breakdown. Preservatives are classified as natural or synthetic, each with distinct properties and mechanisms of ac...
M. Suresh, A. Meyyazhagan, H. Bhotla et al.· Food Chemistry International· 0 citations
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