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4.1 H 2 and food drying In food drying, the inclusion of H 2 in the drying atmosphere, besides CO 2 and N 2 gases called Reducing Atmosphere Drying (RAD), showed a protective effect on the nutritional and sensory properties of many fruits, including apples and apricots ( 2 -incorporated atmosphere in drying fruits allowed the obtaining of dried products with the closest color values (darklightness ( L* ), greenred ( a* ), blue-yellow ( b* ) and total color change ( E )) to the fresh sample compared with freeze, hot air, and vacuum drying methods

DDR, DNA damage response

Zou et al., 2025)

Inactivating the pathway of initiation, promotion, and progression of tumors by NF-kB can be done by using NAC as an adjuvant to IFN [58]

This response is largely attributed to its influence on key signaling pathways, namely the MAPK and NF-B pathways, which reduce the expression of pro-inflammatory cytokines such as IL-6, IL-1, and TNF- [57]