Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats

Asian Pacific Journal of Tropical Medicine

Volumn 5, Issue 9, 2012, Pages 692-697

  Ademiluyi, Adedayo O ^a   Oboh, Ganiyu ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

African locust bean; Antioxidants; Bambara groundnut; Diabetes; Hepatotoxicity; Oxidative stress; Phenolics; Soybean

Indexed keywords

ALANINE AMINOTRANSFERASE; ALKALINE PHOSPHATASE; ASCORBIC ACID; ASPARTATE AMINOTRANSFERASE; CATALASE; GLUTATHIONE; GLUTATHIONE TRANSFERASE; MALONALDEHYDE; METFORMIN; PROTEIN; STREPTOZOCIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CONDIMENT; CONTROLLED STUDY; DIABETES MELLITUS; DIET THERAPY; FERMENTATION; FOOD COMPOSITION; IN VIVO STUDY; LEGUME; LIVER INJURY; MALE; NONHUMAN; OXIDATIVE STRESS; PEANUT; PRIORITY JOURNAL; RAT; SOYBEAN; STREPTOZOCIN DIABETES;

ANIMALS; BIOLOGICAL MARKERS; DIABETES MELLITUS, EXPERIMENTAL; ENZYMES; FABACEAE; FERMENTATION; LIVER DISEASES; MALE; OXIDATIVE STRESS; PHYTOTHERAPY; PLANT PREPARATIONS; RANDOM ALLOCATION; RATS; RATS, WISTAR;

EID: 84863877126     PISSN: 19957645     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1995-7645(12)60108-4     Document Type: Article

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