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The modification of ingredients to improve their texture, appearance, and taste attracts the attention of consumers and increases the acceptability of the product
R.MashayekhiV.Haj Mohammad Ebrahim TehraniK.JafarianI.NaserzadehP.et al
Measurements of the erythrocyte activity of the three main radical scavenging enzymes (SOD1, CAT, and GPx) indicated that vitamin E supplementation (3003000 U/day) in 14 ALS patients did not affect the activity of the three enzymes (Przedborski et al., 1996)
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