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The Regulation also states that the nanocomponents that are incorporated in the food should be first studied for dose response and the toxic effect of such components.
Even when all components of a complex mixture of chemicals are present at levels below their respective no adverse effect concentrations, the additive "mixture effect" of such components can result in deleterious outcomes.
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On the basis of these plasmatic concentrations, most of the authors that previously evaluated in vitro the beneficial effects of such components on keratinocytes or other cells used the ranges of concentrations that are reported in Table 1 [ 19– 38].
In presence of high-speed rotations and thermal effects, the reliability of such components with respect to contact separation and failure occurrences needs to be analyzed in the very early design of those structures.
We therefore analyzed the effect of microcystin-LR on the activation of such components, including 3-phosphoinositide dependent protein kinase 1 (PDK1), Akt, and GSK-3-phosphoinositide dependent
These effects have to be considered in the design process of such components.
(c) Apart from DNA damage, what is the effect of such pro-oxidant behavior on other cellular components since it is well known that proteins and lipids are also prone to oxidative damage?
In this study, we evaluated the rheological behaviour of different samples and we determined the effect of components such as clay, calcium carbonate and potassium chloride.
Protective effects of such functional food components include reduced inflammation and oxidation, improved glycemic control and insulin-sensitivity.
The effect of such theories was huge.
The effect of such measures seems limited.
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