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In this section, we provide an updated overview of the potential biological properties of fermented fish products reported in recent studies, focusing on the scientific evidence, the underlying mechanisms, and the limitations and challenges (Figure 2) (Table 3)

PMID 39690397

Briefly, 5-m-thick FFPE tissue sections were baked for 3 hours at 60C before loading into the BOND RX

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LLCPK1 and CHO cell lines with the same level of IC 50 showed the same pattern, as GSH level increased in LLCPK1, but decreased in CHO cell line after exposure to the same toxic level of cisplatin for the same duration of time (Paolicchi et al ., 2003