In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress

BioFactors

Volumn 40, Issue 5, 2014, Pages 494-500

  Pyun, Chang Won ^a   Kim, Ji Han ^a   Han, Kyu Ho ^b   Hong, Go Eun ^a   Lee, Chi Ho ^a  

^a Konkuk University   (South Korea)

^b OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Brain; Capsaicin; Curcumin; Ethanol; Malondialdehyde; Oxidative stress; Phosphatidylcholine hydroperoxide

Indexed keywords

MUS;

ANTIOXIDANT; CAPSAICIN; CURCUMIN; MALONALDEHYDE;

ALCOHOLISM; ANIMAL; BAGG ALBINO MOUSE; BRAIN; DIET; DRUG EFFECTS; DRUG SCREENING; METABOLISM; ORAL DRUG ADMINISTRATION; OXIDATIVE STRESS;

ADMINISTRATION, ORAL; ALCOHOLISM; ANIMALS; ANTIOXIDANTS; BRAIN; CAPSAICIN; CURCUMIN; DIET; DRUG EVALUATION, PRECLINICAL; MALONDIALDEHYDE; MICE, INBRED BALB C; OXIDATIVE STRESS;

EID: 84911367012     PISSN: 09516433     EISSN: 18728081     Source Type: Journal    
DOI: 10.1002/biof.1172     Document Type: Article

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