SCOPUS 정보 검색 플랫폼

Volumn 5, Issue 122, 2015, Pages 100589-100597

Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)

(12) Ho, Wan Yong a Beh, Boon Kee b Lim, Kian Lam c Mohamad, Nurul Elyani b Yusof, Hamidah Mohd b Ky, Huynh b Tan, Sheau Wei b Jamaluddin, Anisah d Long, Kamariah d Lim, Chung Lu e Alitheen, Noorjahan Banu b Yeap, Swee Keong b

a UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS (Malaysia)

b UNIVERSITY PUTRA MALAYSIA (Malaysia)

c UNIVERSITI TUNKU ABDUL RAHMAN (Malaysia)

d Malaysian Agriculture Research Development Institute (Malaysia)

e FOREST RESEARCH INSTITUTE MALAYSIA (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BODY FLUIDS; DRUG PRODUCTS; ENZYMES; MAMMALS; NITRIC OXIDE; ORGANIC ACIDS; OXYGEN; PHOSPHATASES; PLANTS (BOTANY); TOXICITY;

ANTI-INFLAMMATORY ACTIVITY; ANTI-INFLAMMATORY EFFECTS; FERRIC REDUCING ABILITY OF PLASMAS; HEPATOPROTECTIVE EFFECTS; HISTOPATHOLOGICAL ANALYSIS; INDUCIBLE NITRIC OXIDE SYNTHASE; SUPER OXIDE DISMUTASE; TUMOR NECROSIS FACTOR ALPHA;

ANTIOXIDANTS;

EID: 84948651763 PISSN: None EISSN: 20462069 Source Type: Journal
DOI: 10.1039/c5ra19154h Document Type: Article

Times cited : (7)

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