Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries

Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries

[Aim]: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries.

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Detalles Bibliográficos
Autores principales: Gourlart Escobar, Alyne, Rizzetti, Danize Aparecida, Trindade Piagette, Janaina, Peçanha, Franck Maciel, Vassallo, Dalton Valentim, Miguel, Marta, Wiggers, Giulia Alessandra
Otros Autores: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)
Formato: artículo biblioteca
Idioma:English
Publicado: Frontiers Media 2020
Acceso en línea:http://hdl.handle.net/10261/238246
http://dx.doi.org/10.13039/501100002322
http://dx.doi.org/10.13039/501100010598
http://dx.doi.org/10.13039/501100011033
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Internet

http://hdl.handle.net/10261/238246
http://dx.doi.org/10.13039/501100002322
http://dx.doi.org/10.13039/501100010598
http://dx.doi.org/10.13039/501100011033

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