Antioxidant and iron-binding properties of curcumin, capsaicin, and S-allylcysteine reduce oxidative stress in rat brain homogenate

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3350-3356

  Dairam, Amichand ^a   Fogel, Ronen ^a   Daya, Santy ^a   Limson, Janice L ^a  

^a RHODES UNIVERSITY   (South Africa)

Author keywords

Alzheimer's disease; Lipid peroxidation; Neurodegeneration; Quinolinic acid; Superoxide

Indexed keywords

ANTIOXIDANT; CAPSAICIN; CURCUMIN; CYSTEINE; DRUG DERIVATIVE; IRON; IRON CHELATING AGENT; QUINOLINIC ACID; S ALLYLCYSTEINE; S-ALLYLCYSTEINE;

ARTICLE; BRAIN; DIET; DRUG EFFECT; LIPID PEROXIDATION; METABOLISM; OXIDATIVE STRESS; SPICE;

ANTIOXIDANTS; BRAIN; CAPSAICIN; CURCUMIN; CYSTEINE; DIET; IRON; IRON CHELATING AGENTS; LIPID PEROXIDATION; OXIDATIVE STRESS; QUINOLINIC ACID; SPICES;

ALLIUM SATIVUM; CURCUMA LONGA; RATTUS;

EID: 44349191658     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0734931     Document Type: Article

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