Protective role of dark soy sauce against acrylamide-induced neurotoxicity in rats by antioxidative activity

Toxicology Mechanisms and Methods

Volumn 19, Issue 5, 2009, Pages 369-374

  Xichun, Zhang ^a   Min'Ai, Zhang ^b  

^a JIMEI UNIVERSITY   (China)

^b Technology Center Shanxi Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Acrylamide; Antioxidative; Dark soy sauce; Neurotoxicity; Protective role

Indexed keywords

ACRYLAMIDE; MALONALDEHYDE; SUPEROXIDE DISMUTASE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BODY WEIGHT; BRAIN WEIGHT; COGNITION; CONTROLLED STUDY; DARK SOY SAUCE; ENZYME ACTIVITY; FLUID INTAKE; FOOD INTAKE; GAIT DISORDER; HISTOPATHOLOGY; MALE; MYELINATED NERVE; NERVE; NERVE FIBER DEGENERATION; NEUROTOXICITY; NONHUMAN; PERIPHERAL NERVE; PRIORITY JOURNAL; RAT; SCORING SYSTEM; SOYBEAN; WEIGHT GAIN;

ACRYLAMIDE; ANIMALS; ANTIOXIDANTS; BODY WEIGHT; DIETARY SUPPLEMENTS; DRINKING BEHAVIOR; FEEDING BEHAVIOR; IMMUNOHISTOCHEMISTRY; MALE; MALONDIALDEHYDE; NERVOUS SYSTEM; ORGAN SIZE; RATS; RATS, SPRAGUE-DAWLEY; SOY FOODS; SUPEROXIDE DISMUTASE;

RATTUS;

EID: 70350443017     PISSN: 15376516     EISSN: 15376524     Source Type: Journal    
DOI: 10.1080/15376510902806167     Document Type: Article

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