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Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality
These findings indicate a protective role of CoQ against the toxicity of PUFA oxidation, which is further supported by the observation that the sensitivity of coq3 yeast to Lnn can be reduced by vitamin E and the antioxidant butylated hydroxytoluene (BHT) (331, 332)
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Even when calories are in excess, AOD9604 helps shift the balance toward fat oxidation rather than fat storage
