Cell Biology: Research & TherapyISSN: 2324-9293

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Protection against Carbon Tetrachloride-Induced Liver Damage by Citric Acid

Citric acid (2-hydroxy-1,2,3-propane-tricarboxylic acid) is a weak organic acid found in the greatest amounts in citrus fruits such as lemon, grapefruit, tangerine and orange. Lemon and lime juice are rich sources of citric acid which contain 1.44 and 1.38 g/oz, respectively. Citric acid is used as a food additive, a natural preservative and to add an acidic sour taste to foods and soft drinks.

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