Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries

Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries

Aim: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries.Methods: Male Wistar rats received for 60 days: (I) intramuscular injections (i.m.) of saline and tap water by gavage –...

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Bibliographic Details
Main Authors: Alyne Goulart Escobar, Danize Aparecida Rizzetti, Janaina Trindade Piagette, Franck Maciel Peçanha, Dalton Valentim Vassallo, Marta Miguel, Giulia Alessandra Wiggers
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-11-01
Series:Frontiers in Physiology
Subjects:
egg white hydrolysate
antioxidant properties
mercury
mesenteric resistance arteries
vascular damage
nitric oxide
Online Access:https://www.frontiersin.org/articles/10.3389/fphys.2020.595767/full

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https://www.frontiersin.org/articles/10.3389/fphys.2020.595767/full

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