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Description
Supplementation in the diet with vitamin E reduces markers of OS (e.g., malondialdehyde and thiobarbituric acid), increases glutathione peroxidase and SOD, changes/improves the total antioxidant capacity and glycemic control, and delays the onset as well as the progression of T2D in patients [153,154]
Subklewe, M
FACCHINI, M.C., CHIAVARI, G., & FUZZI, S
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