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Description
Free radicals cause oxidative stress
doi: 10.1080/15287390601172080
As a result of defects that occur during the leavening process of GF bread [58], certain GF breads on the market have crust and crumb characteristics that are inferior to those of wheat-based bread
However, in the context of oxidative stress and limited GSH availability, microglia can become pathologically overactive which contributes to chronic inflammation and neuronal damage
Chen HX, et al
and Med
