Pharmacological effects of fermented red pepper

Phytotherapy Research

Volumn 18, Issue 11, 2004, Pages 884-888

  Choi, Y M ^a   Suh, H J ^b  

^a Shinsung University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Capsaicin; Fermented red pepper; Glutathione; Hypolipidaemic effect; Lipid peroxide; Macrophage; Mitogenic activity

Indexed keywords

CAPSAICIN; CAPSICUM ANNUUM EXTRACT; CARBOHYDRATE; CHOLESTEROL; DIHYDROCAPSAICIN; GLUTATHIONE; LIPID; LIPID PEROXIDE; PLANT EXTRACT; PROTEIN; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTERIOSCLEROSIS; ARTICLE; ASH; ATHEROGENESIS; CELL PROLIFERATION; CONTROLLED STUDY; DRUG EFFECT; DRUG SYNTHESIS; FERMENTED PRODUCT; LIPID PEROXIDATION; LIPID STORAGE; MACROPHAGE; MALE; MITOGENICITY; MOISTURE; NONHUMAN; ORGAN SIZE; PEPPER; RAT; RISK REDUCTION; TRIACYLGLYCEROL BLOOD LEVEL;

ADMINISTRATION, ORAL; ANIMALS; ANTILIPEMIC AGENTS; CAPSICUM; CELLS, CULTURED; FERMENTATION; GLUTATHIONE; LIPID PEROXIDATION; LIVER; MALE; PHYTOTHERAPY; PLANT PREPARATIONS; RATS; RATS, SPRAGUE-DAWLEY; SPLEEN; TRIGLYCERIDES;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 11144226249     PISSN: 0951418X     EISSN: None     Source Type: Journal    
DOI: 10.1002/ptr.1490     Document Type: Article

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