Fiber in foods helps prevent damage to DNA or assist in its repair
a. True
b. False
Indicate whether the statement is true or false
True
Nutritional Science
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________ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells.
A. Oxidizing agents B. Antioxidants C. Phosphates D. Antidotes
Nutritional Science
Name 3 foods that are likely to be genetically modified in the U.S.
What will be an ideal response?
Nutritional Science
List and discuss the four components of a healthful diet. Describe which of the areas you need to most work on, and why.
What will be an ideal response?
Nutritional Science
How are sterols different from triglycerides and phospholipids?
What will be an ideal response?
Nutritional Science