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Storage of Baladi bread in polyethylene bags at ambient room temperature (about 20 °C) in the dark (cupboard) according to household practice or chilled (about 5 °C) for 48 h (i.e., shelf-life) did not significantly affect folate content, compared to bread after baking 421

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Indeed, oxidative stress can upregulate CBS activity, effectively “shunting” homocysteine into cysteine and mitigating its accumulation [5,6]