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2014 PMC4238000 Chen, YG

Lipid peroxidation occurs during the harvesting, storage, and processing of foods, leading to chemical spoilage, which manifests as rancidity and degradation in the nutritional value, flavor, color, safety, and texture of food and pharmaceutical products

11 th ed: Lippincott Williams & Wilkins

253,254 Moreover, betaine can similarly mitigate ethanol-induced liver injury by improving ethanol-induced fatty acid synthesis by targeting FA synthetases, peroxisome activator receptor (PPAR ) coactivator 1, and hepatic sterol regulatory element binding protein (SREBP) 1c

10.1002/humu.20639 11
