Corrigendum to 2935: Protective effect of rosmarinic acid against 5-fluorouracil-induced cardiotoxicity in mice via modulation of inflammation, oxidative stress, and apoptosis and restoration of NRF2/HO-1. Ital. J. Food Sci. 2025; 37(2): 51–64. https://doi.org/10.15586/ijfs.v37i2.2935

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Afaf F. Almuqati
Department of Pharmaceutical Chemistry, College of Pharmacy, University of Hafr Al-Batin, Hafr Al-Batin, Saudi Arabia

Keywords

Abstract

The journal makes the following corrections to the published article:

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Riferimenti bibliografici

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Pubblicato
May 5, 2026
DOI: https://doi.org/10.15586/ijfs.v38i2.3624

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Come citare
Almuqati, A. F. . (2026). Corrigendum to 2935: Protective effect of rosmarinic acid against 5-fluorouracil-induced cardiotoxicity in mice via modulation of inflammation, oxidative stress, and apoptosis and restoration of NRF2/HO-1. Ital. J. Food Sci. 2025; 37(2): 51–64. https://doi.org/10.15586/ijfs.v37i2.2935. Italian Journal of Food Science, 38(2), 194-195. https://doi.org/10.15586/ijfs.v38i2.3624
Fascicolo
V. 38 N. 2 (2026): ITALIAN JOURNAL OF FOOD SCIENCE
Sezione
Corrigendum
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Questo volume è pubblicato con la licenza Creative Commons Attribuzione - Non commerciale - Condividi allo stesso modo 4.0 Internazionale.

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Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.

 

License for Published Contents

http://creativecommons.org/licenses/by-nc-nd/4.0/

 

 

Come citare

Almuqati, A. F. . (2026). Corrigendum to 2935: Protective effect of rosmarinic acid against 5-fluorouracil-induced cardiotoxicity in mice via modulation of inflammation, oxidative stress, and apoptosis and restoration of NRF2/HO-1. Ital. J. Food Sci. 2025; 37(2): 51–64. https://doi.org/10.15586/ijfs.v37i2.2935. Italian Journal of Food Science, 38(2), 194-195. https://doi.org/10.15586/ijfs.v38i2.3624