Effect of pear (Pyrus communis L.) procyanidins on gastric lesions induced by HCl/ethanol in rats

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 255-263

  Hamauzu, Yasunori ^a   Forest, Frédéric ^a   Hiramatsu, Kohzy ^a   Sugimoto, Mitsukimi ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

Antiulcer activity; Chlorogenic acid; Gastric mucosa injury; Myeloperoxidase; Polyphenols; Procyanidin; Pyrus communis

Indexed keywords

ALCOHOL; ANTIULCER AGENT; CHLOROGENIC ACID; HYDROCHLORIC ACID; MYELOPEROXIDASE; POLYPHENOL; PROCYANIDIN DERIVATIVE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; LEUKOCYTE MIGRATION; MALE; NONHUMAN; PEAR; PYRUS COMMUNIS; RAT; STOMACH LESION; STOMACH MUCOSA; STOMACH ULCER;

PYRUS COMMUNIS;

EID: 33745222535     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.050     Document Type: Article

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