Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo.
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Lee K, et al. Among authors: lee e.
Front Nutr. 2024 Nov 20;11:1507886. doi: 10.3389/fnut.2024.1507886. eCollection 2024.
Front Nutr. 2024.
PMID: 39634555
Free PMC article.