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The randomized register was kept in a locked box
Focusing on processed meat, cooking meat at high temperatures for a long duration can form heterocyclic amines, which induce unfavorable health effects including an increased risk of cancer [139] and chronic diseases, again mainly driven by an increased oxidative stress [140]
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Nitric oxide inhibits the mitochondrial carnitine/acylcarnitine carrier through reversible S-nitrosylation of cysteine 136
