Oxidative-inflammatory damage in cirrhosis: Effect of vitamin E and a fermented papaya preparation

Journal of Gastroenterology and Hepatology (Australia)

Volumn 22, Issue 5, 2007, Pages 697-703

  Marotta, Francesco ^a,e   Yoshida, Chisato ^b   Barreto, Rafael ^c   Naito, Yasuhiro ^c   Packer, Lester ^d  

^a S Giuseppe Hospital   (Italy)

^b Osato Research Institute and Bioscience Lab   (Japan)

^c Immunology Research Institute and Clinic   (Japan)

^d UNIVERSITY OF SOUTHERN CALIFORNIA   (United States)

^e NONE   (Italy)

Author keywords

Antioxidants; Cytokines; Fermented papaya preparation; Liver cirrhosis; Oxidative stress

Indexed keywords

ALANINE AMINOTRANSFERASE; ALPHA TOCOPHEROL; ANTIOXIDANT; CYTOKINE; GLUTATHIONE; GLUTATHIONE DISULFIDE; GLUTATHIONE PEROXIDASE; HERBACEOUS AGENT; IMMUN AGE; IMMUNOMODULATING AGENT; MALONALDEHYDE; UNCLASSIFIED DRUG;

ADULT; AGED; ARTICLE; BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; CYTOKINE RELEASE; DIET SUPPLEMENTATION; DIETARY INTAKE; FEMALE; FOOD PROCESSING; HEPATITIS C; HEPATITIS C VIRUS; HUMAN; IMMUNOMODULATION; LEUKOCYTE; LIVER CIRRHOSIS; MALE; NUTRITIONAL STATUS; OXIDATIVE STRESS; PAPAYA; PRIORITY JOURNAL; STATISTICAL SIGNIFICANCE;

EID: 34247229057     PISSN: 08159319     EISSN: 14401746     Source Type: Journal    
DOI: 10.1111/j.1440-1746.2007.04937.x     Document Type: Article

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