
Bioactive compounds in ham could protect against cell deterioration
A study by UCAM in collaboration with Purdue University (USA) shows that peptides in cured ham could protect cells from oxidative damage and improve their survival
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A study by UCAM in collaboration with Purdue University (USA) shows that peptides in cured ham could protect cells from oxidative damage and improve their survival
UCAM researcher Lakshmi Jeevithan collaborates with scientists from China to analyse its effect on tissue regeneration and repair.
Nine competition students from the Murcian club took part in the first phase
Its 'Technologies Applied to Environmental Health' group is researching everything from the state of the Mar Menor to how to improve soil health