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For the CRISPR/Cas9 plasmid labeled T0, 1 l of NdeI restriction enzyme (Invitrogen) was used

Queiroz, YSd et al (2014) Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried Garlic (Allium sativum L)

The flavonoid fraction scavenges reactive oxygen species and reduces lipid peroxidation, thereby protecting neuronal membranes from oxidative stressinduced damage, 1 a key pathological feature of neurodegeneration

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