Abstract:Acrylamide is a compound that occurs with high temperature during food processing and causes oxidative damage. Recently, the importance of antioxidative components is increasing to prevent oxidative damage. Lactoferrin is an antioxidant protein mainly found in milk. Therefore, the aim of this study is to determine the dosedependent protective effects of lactoferrin on oxidative damage caused by acrylamide.In this study, HepG2 cell lines were treated with lactoferrin doses (0, 25, 50, 100µM) and half maximal in… Show more
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