Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

Biological Research

Volumn 47, Issue 1, 2014, Pages

  Otunola, Gloria A ^a,b   Oloyede, Oyelola B ^b   Oladiji, Adenike T ^b   Afolayan, Anthony J ^a  

^a UNIVERSITY OF FORT HARE   (South Africa)

^b UNIVERSITY OF ILORIN   (Nigeria)

Author keywords

Hypercholesterolemia; Lipid peroxidation; Oxidative stress; ROS; Spices

Indexed keywords

DRUG COMBINATION; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; MALONALDEHYDE; PLANT EXTRACT; SUPEROXIDE DISMUTASE;

ANIMAL; BRAIN; DRUG COMBINATION; DRUG EFFECTS; ENZYMOLOGY; GARLIC; GINGER; HEART MUSCLE; HYPERCHOLESTEROLEMIA; KIDNEY; LIPID DIET; LIPID PEROXIDATION; LIVER; MALE; METABOLISM; OXIDATIVE STRESS; PEPPER; PHYSIOLOGY; PHYTOTHERAPY; RANDOMIZATION; SPICE; WISTAR RAT;

ANIMALS; BRAIN; CAPSICUM; DIET, HIGH-FAT; DRUG COMBINATIONS; GARLIC; GINGER; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; HYPERCHOLESTEROLEMIA; KIDNEY; LIPID PEROXIDATION; LIVER; MALE; MALONDIALDEHYDE; MYOCARDIUM; OXIDATIVE STRESS; PHYTOTHERAPY; PLANT EXTRACTS; RANDOM ALLOCATION; RATS, WISTAR; SPICES; SUPEROXIDE DISMUTASE;

EID: 84902263737     PISSN: 07169760     EISSN: 07176287     Source Type: Journal    
DOI: 10.1186/0717-6287-47-5     Document Type: Article

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