EVOO could protect from exposure to hexavalent chromium

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Researchers recommend that regular consumption of this oil in the diet provides a constant supply of potential antioxidants that could reduce alterations.

An in vivo study was carried out to verify whether extra-virgin olive oil (EVOO) has the potential to modulate alterations resulted from exposure to hexavalent chromium (CrVI) as potassium dichromate in rats.

For this purpose, CrVI was injected intraperitoneally (i.p.) at a dose of 0.4 mg/kg bw/day, EVOO was given orally at a dose of 300 μl daily either a lone or co-treated with CrVI at the same doses, routes and duration (26 days).

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