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These findings uncover a previously unrecognized mechanism by which GGCT confers ferroptosis resistance by maintaining intracellular redox balance

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Research Synergy: Why the Combination Is Studied

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Brassica species and varieties commonly used for food include bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard