Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats

Applied Physiology, Nutrition and Metabolism

Volumn 35, Issue 2, 2010, Pages 134-141

  Prakash, Usha N S ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Alcohol induced oxidant stress; Antioxidant enzymes; Dietary spices; Gastrointestinal protection

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALCOHOL; ALKALOID; AMIDE; ANTIOXIDANT; CAPSAICIN; CATALASE; GASTROINTESTINAL AGENT; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; GLYCOPROTEIN; PIPERIDINE DERIVATIVE; PIPERINE; SUPEROXIDE DISMUTASE;

ANIMAL; ARTICLE; BLACK PEPPER; CELL PROTECTION; CHEMICALLY INDUCED DISORDER; DIET; DISEASE MODEL; DRUG EFFECT; GASTROINTESTINAL DISEASE; GINGER; INTESTINE MUCOSA; MALE; METABOLISM; MUCUS; OXIDATIVE STRESS; PATHOLOGY; PEPPER; RAT; SPICE; STOMACH MUCOSA; WISTAR RAT;

ALKALOIDS; ANIMALS; ANTIOXIDANTS; BENZODIOXOLES; BLACK PEPPER; CAPSAICIN; CAPSICUM; CATALASE; CYTOPROTECTION; DIET; DISEASE MODELS, ANIMAL; ETHANOL; GASTRIC MUCOSA; GASTROINTESTINAL AGENTS; GASTROINTESTINAL DISEASES; GINGER; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; GLYCOPROTEINS; INTESTINAL MUCOSA; MALE; MUCUS; OXIDATIVE STRESS; PIPERIDINES; POLYUNSATURATED ALKAMIDES; RATS; RATS, WISTAR; SPICES; SUPEROXIDE DISMUTASE;

EID: 77954703396     PISSN: 17155312     EISSN: 17155320     Source Type: Journal    
DOI: 10.1139/H09-133     Document Type: Article

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