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Volumn 47, Issue 3-4, 2007, Pages 169-174
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Preparation of corn (Zea mays) peptides and their protective effect against alcohol-induced acute hepatic injury in NH mice
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Author keywords
Acute hepatic injury; Alcalase; Alcohol; Autoxidation; Corn (Zea mays) peptide; Lipid peroxidation
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Indexed keywords
ALCOHOLS;
AMINO ACIDS;
DRUG DOSAGE;
MAMMALS;
MEDICAL PROBLEMS;
MOLECULAR MASS;
ACUTE HEPATIC INJURY;
ALCALASE;
AUTOXIDATION;
LIPID PEROXIDATION;
PEPTIDES;
ALCOHOL;
ALKALINE PROTEINASE;
GLUTATHIONE;
GLUTEN;
MALONALDEHYDE;
PEPTIDE;
SUBTILISIN;
SUPEROXIDE;
TRIACYLGLYCEROL;
PLANT EXTRACT;
VEGETABLE PROTEIN;
AMINO ACID COMPOSITION;
ANIMAL EXPERIMENT;
ANIMAL TISSUE;
ARTICLE;
CONTROLLED STUDY;
CORN;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
LIPID PEROXIDATION;
LIVER INJURY;
LIVER PROTECTION;
MOLECULAR WEIGHT;
MOUSE;
NONHUMAN;
OXIDATIVE STRESS;
PROTEIN DEGRADATION;
ACUTE DISEASE;
ALCOHOL LIVER DISEASE;
ANIMAL;
MAIZE;
METABOLISM;
PATHOLOGY;
TREATMENT OUTCOME;
MUS;
ZEA MAYS;
ACUTE DISEASE;
ANIMALS;
ETHANOL;
LIVER DISEASES, ALCOHOLIC;
MICE;
PEPTIDES;
PLANT EXTRACTS;
PLANT PROTEINS;
TREATMENT OUTCOME;
ZEA MAYS;
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EID: 34547699384
PISSN: 08854513
EISSN: None
Source Type: Journal
DOI: 10.1042/BA20060183 Document Type: Article |
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Times cited : (23)
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References (21)
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