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Resveratrol, a red wine polyphenol, attenuates lipopolysaccharide-induced oxidative stress in rat liver

✍ Scribed by Hichem Sebai; Mamane Sani; Mohamed Tahar Yacoubi; Ezzedine Aouani; Néziha Ghanem-Boughanmi; Mossadok Ben-Attia

No coin nor oath required. For personal study only.

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