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It can influence gene expression, increase antioxidant enzymes, and promote factors such as bFGF and collagen
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Because organosulfur compounds derived from alliinase-catalyzed reactions may play a role in some of the biological effects of garlic, some scientists recommend that crushed or chopped garlic be allowed to "stand" for at least 10 minutes prior to cooking (135)
confirmed quercetin administration significantly reduced OS and decreased the expression of podocyte injury marker desmin, thereby ameliorating podocyte injury in DKD rats (Gao et al., 2018)
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