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Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation

José Pedraza-Chaverrí email, Mariana Gil-Ortiz email, Gabriela Albarrán email, Laura Barbachano-Esparza email, Marta Menjívar email and Omar N Medina-Campos email

Nutrition Journal 2004, 3:10doi:10.1186/1475-2891-3-10

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