Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats

FEBS Journal

Volumn 273, Issue 19, 2006, Pages 4528-4537

  Manjunatha, Hanumanthappa ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anti inflammatory effect; Capsaicin; Curcumin; Hepatoprotective effect; Low density lipoprotein oxidation

Indexed keywords

AGAROSE; ALANINE AMINOTRANSFERASE; ASPARTATE AMINOTRANSFERASE; CAPSAICIN; CARRAGEENAN; CURCUMIN; IRON; LACTATE DEHYDROGENASE; LIPID PEROXIDASE; LIPOXYGENASE;

ALANINE AMINOTRANSFERASE BLOOD LEVEL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; ASPARTATE AMINOTRANSFERASE BLOOD LEVEL; CELL PROTECTION; CONTROLLED STUDY; DIETARY INTAKE; ELECTROPHORETIC MOBILITY; ENZYME ACTIVITY; ENZYME BLOOD LEVEL; IN VITRO STUDY; IN VIVO STUDY; INFLAMMATION; LIPID OXIDATION; LIVER TOXICITY; MALE; NONHUMAN; PRIORITY JOURNAL; RAT;

ANIMALS; ARACHIDONATE 5-LIPOXYGENASE; CAPSAICIN; CARRAGEENAN; COPPER; CURCUMIN; DIET; INFLAMMATION; IRON; LIPOPROTEINS, LDL; LIVER; MALE; NEUTROPHILS; OXIDATION-REDUCTION; RATS; RATS, WISTAR;

ANIMALIA;

EID: 33748751669     PISSN: 1742464X     EISSN: 17424658     Source Type: Journal    
DOI: 10.1111/j.1742-4658.2006.05458.x     Document Type: Article

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