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As a consequence, a relationship was strategized based on this study results between the reduction in the level of GSH and the significant decrease in vitamin D3 levels associated with COVID-19 infection severity

Protein lysates were boiled at 95 C for 10 min on a thermomixer (Thermo Fisher Scientific) and sonicated on the Bioruptor (Diagenode) system

and Metodiewa, D., Free Radical Biol

doi:10.3390/molecules20058742 56
