Antioxidant and Iron-Binding Properties of Curcumin, Capsaicin, andS-Allylcysteine Reduce Oxidative Stress in Rat Brain Homogenate

标题
Antioxidant and Iron-Binding Properties of Curcumin, Capsaicin, andS-Allylcysteine Reduce Oxidative Stress in Rat Brain Homogenate
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 9, Pages 3350-3356
出版商
American Chemical Society (ACS)
发表日期
2008-04-19
DOI
10.1021/jf0734931

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