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Gounder explained the limitations of this study
Manufacturing of fortified sausages, including cooking in a steam oven at 72 C, did not influence the content of added folic acid 466
Similarly, a clinical study involving patients with coronary artery disease demonstrated that 12 weeks of L-carnitine supplementation resulted in reduced malondialdehyde levels, increased circulating L-carnitine concentrations, and enhanced activities of catalase and glutathione peroxidase enzymes compared to the placebo group
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