Oxidative stress occurs when cells are exposed to more _____ molecules than _____ molecules

a. lipid; protein
b. antioxidant; protein
c. oxidizing; lipid
d. oxidizing; antioxidant
e. antioxidant; oxidizing


d

Nutritional Science

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Considering the following smoke points of various fats, which would be the best to use for frying?

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Approximately what percentage of our total energy output is attributable to the thermic effect of food?

a. up to 40 percent
b. up to 60 percent
c. up to 20 percent
d. up to 10 percent

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Which of the following is a hot condition, which may be relieved by cold foods?

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