2021
DOI: 10.33448/rsd-v10i4.13826
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Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil

Abstract: Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in the liver. Based on the evidence presented in this  study, we decided to evaluate in vivo the ability of a previously developed fermented dairy beverage, tested only in vitro, in which the standard chemical preservative, potassium sorbate, was replaced by clove essential oil (2 μl/ml), to be a functional food. To this end, twenty-four male Swiss mice were divided into th… Show more

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