Olive oil attenuates oxidative damage by improving mitochondrial functions in human keratinocytes

Journal of Functional Foods - Tập 71 - Trang 104008 - 2020
Nuray Yazihan1,2, Sevginur Akdas1, Yusuf Olgar3, Derya Biriken4, Belma Turan1,3, MucahitTaha Ozkaya5
1Ankara University, Institute of Health Sciences, Interdisciplinary Food, Metabolism and Clinical Nutrition Department, Turkey
2Ankara University, Faculty of Medicine, Department of Pathophysiology, Turkey
3Ankara University, Faculty of Medicine, Department of Biophysics, Turkey
4Ankara University,Faculty of Medicine, Department of Microbiology, Turkey
5Ankara University, Faculty of Agriculture, Department of Horticulture, Ankara, Turkey

Tài liệu tham khảo

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