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Food preparation methods that utilize high heat, such as frying, grilling, and broiling, lead to the formation of more AGEs, while cooking at lower temperatures, shorter cooking times, steaming, boiling, and the use of acids like lemon juice or vinegar in cooking minimize AGE formation (Uribarri 2010)

D., Arap, W

Also, when the intracellular AsA content is highest, the rate of AsA biosynthesis is virtually zero

FIGURE 4.1 (A) 2D Structure of reduced glutathione (GSH)

One effective intervention involves the use of iron chelators, which not only eliminate excess labile iron but also partially restore BBB structural proteins

Reduced glutathione (GSH), a key redox-active molecule, performs pivotal functions in maintaining cellular redox homeostasis and modulating defense mechanisms during biotic stress