Influence of dietary capsaicin on redox status in red blood cells during human aging

Advanced Pharmaceutical Bulletin

Volumn 5, Issue 4, 2015, Pages 583-586

  Kumar, Prabhanshu ^a   Chand, Subhash ^b   Chandra, Pranjal ^c   Maurya, Pawan Kumar ^a,d  

^a AMITY UNIVERSITY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY DELHI   (India)

^c INDIAN INSTITUTE OF TECHNOLOGY GUWAHATI   (India)

^d FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Aging; Capsaicin; Erythrocyte; Glutathione; Human; Redox status

Indexed keywords

CAPSAICIN; GLUTATHIONE; GLUTATHIONE DISULFIDE;

ADULT; AGING; ANTIOXIDANT ACTIVITY; ARTICLE; CELL ASSAY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; DIETARY INTAKE; ERYTHROCYTE; ERYTHROCYTE METABOLISM; FEMALE; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HUMAN; HUMAN CELL; HUMAN EXPERIMENT; IN VITRO STUDY; INCUBATION TEMPERATURE; INCUBATION TIME; MALE; NORMAL HUMAN; OXIDATION REDUCTION REACTION; PROTEIN DETERMINATION;

EID: 84949640904     PISSN: 22285881     EISSN: 22517308     Source Type: Journal    
DOI: 10.15171/apb.2015.078     Document Type: Article

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