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Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content

Food Chem 131(3):10371043 [Google Scholar] Dawidowicz AL, Olszowy M, Jozwik-Doleba M (2015) Antagonisticantioxidant effect in butylated hydroxytoluene/butylated hydroxy-anisole mixture

As described previously, SE can induce ROS production through NOX via NMDA receptor activation

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Participants were divided into groups according to antibody positivity/negativity, and differences in antibody positivity and thyroid structure were evaluated