Free radicals quenching potential, protective properties against oxidative mediated ion toxicity and HPLC phenolic profile of a Cameroonian spice: Piper guineensis

Toxicology Reports

Volumn 2, Issue , 2015, Pages 792-805

  Moukette Moukette, Bruno ^a   Constant Anatole, Pieme ^a   Nya Biapa, Cabral Prosper ^b   Njimou, Jacques Romain ^a   Ngogang, Jeanne Yonkeu ^a  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b UNIVERSITY OF DSCHANG   (Cameroon)

Author keywords

Antioxidant; Eugenol; HPLC; Ion toxicity; Lipid peroxidation; O coumaric acid; P. guineense

Indexed keywords

CATALASE; CATECHIN; EUGENOL; FLAVANOL DERIVATIVE; FLAVONOID; FREE RADICAL; HYDROXYL RADICAL; PHENOL; PIPER GUINEENSE EXTRACT; PLANT EXTRACT; QUERCETIN; RUTOSIDE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIOXIDANT ACTIVITY; ARTICLE; CAMEROONIAN; CLINICAL TRIAL; CORRELATION ANALYSIS; DPPH RADICAL SCAVENGING ASSAY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FREE RADICAL SCAVENGING ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROXYL RADICAL SCAVENGING ASSAY; LIPID PEROXIDATION ASSAY; NONHUMAN; OXIDATIVE STRESS; PLANT LEAF; PLANT STEM; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONTENT;

EID: 84930473029     PISSN: 22147500     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.toxrep.2015.02.007     Document Type: Article

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