Adulteration of mustard cooking oil with argemone oil: Do Indian food regulatory policies and antioxidant therapy both need revisitation?

Antioxidants and Redox Signaling

Volumn 9, Issue 4, 2007, Pages 515-525

  Babu, Challagundla Kishore ^a   Khanna, Subhash Kumar ^a   Das, Mukul ^a  

^a CSIR INDIAN INSTITUTE OF TOXICOLOGY RESEARCH   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ALLYL ISOTHIOCYANATE; ANTIOXIDANT; ARGEMONE OIL; GLUTATHIONE; METHEMOGLOBIN; PYRIDINE NUCLEOTIDE;

ASCITES; BRASSICA; CELL DEATH; ERYTHROCYTE; FOOD CONTAMINATION; HEALTH HAZARD; HUMAN; NONHUMAN; OXIDATION REDUCTION POTENTIAL; OXIDATIVE STRESS; PRIORITY JOURNAL; REVIEW; SYMPTOMATOLOGY;

ANTIOXIDANTS; EDEMA; ERYTHROCYTES; GLUTATHIONE; GLUTATHIONE DISULFIDE; HUMANS; INDIA; LIPID PEROXIDATION; MODELS, BIOLOGICAL; MUSTARD PLANT; NAD; NUTRITION POLICY; OXIDATION-REDUCTION; PLANT OILS;

ARGEMONE; ARGEMONE MEXICANA; BRASSICA NIGRA;

EID: 33847224929     PISSN: 15230864     EISSN: None     Source Type: Journal    
DOI: 10.1089/ars.2006.1492     Document Type: Review

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