OpenAgricola

Main content area

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

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
2008 May 14, v. 56, no. 9
Main Author:
Dairam, A.
Other Authors:
Fogel, R., Daya, S., and Limson, J.L.
Format:
Electronic
Language:
English
Subjects:
curcumin
capsaicin
cysteine
oxidative stress
rats
animal models
human nutrition
diet
brain
binding properties
turmeric
peppers
garlic
lipid peroxidation
iron
View in NAL's Catalog:
IND44056533