Hepatoprotective effect of a hot-water extract from the edible thorny oyster Spondylus varius on carbon tetrachloride-induced liver injury in mice

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 3, 2006, Pages 729-731

  Koyama, Tomoyuki ^a   Chounan, Ritsu ^a   Uemura, Daisuke ^a   Yamaguchi, Kohji ^b   Yazawa, Kazunaga ^b  

^a NAGOYA UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Carbon tetrachloride; Functional food; Hepatoprotective effect; Spondylus varius; Thorny oyster

Indexed keywords

BIOLOGICAL ORGANS; CARBON TETRACHLORIDE; ENZYMES; GELS; POLYSTYRENES;

FUNCTIONAL FOOD; HEPATOPROTECTIVE EFFECT; SPONDYLUS VARIUS; THORNY OYSTER;

FOOD PRODUCTS;

ALANINE AMINOTRANSFERASE; ASPARTATE AMINOTRANSFERASE; CARBON TETRACHLORIDE; TISSUE EXTRACT; WATER;

ANIMAL; ARTICLE; BLOOD; CHEMICALLY INDUCED DISORDER; CHEMISTRY; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; FOOD; HEAT; LIVER; LIVER DISEASE; MOUSE; PATHOLOGY; SCALLOP;

ALANINE TRANSAMINASE; ANIMALS; ASPARTATE AMINOTRANSFERASES; CARBON TETRACHLORIDE; FOOD; HEAT; LIVER; LIVER DISEASES; MICE; PECTINIDAE; TISSUE EXTRACTS; WATER;

OSTREIDAE; SPONDYLUS VARIUS;

EID: 33645218780     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.729     Document Type: Article

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