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against anti- and pro-inflammatory PGE2, PPARγ, and COX-2 proteins at two model pH levels of membrane stability (5.7 and 7.0). Results suggested that polyphenols from agricultural residues (CC and CS) manufactured as ingredients are bioaccessible and exhibit potential biological effects, and could be used as potential feasible food ingredients.
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Hernández-García et al. (2024) studied this question.
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