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Acrylamide (ACR) exposure is associated with neurotoxicity, carcinogenicity, and reproductive toxicity. The use of soy sauce as a condiment is common and it has been found that it possesses high antioxidant activity. The objective of the current study is to evaluate the protective role of dark soy sauce (DSS) against ACR-induced neurotoxicity in rats.

Morphological evaluation of the protective role of dark soy sauce against acrylamide induced neurotoxicity in albino rats