Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes

Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene and t-butylhydroxy anisole inhibited ascorbate/Fe super...

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Veröffentlicht in:	Molecular and cellular biochemistry 1992-01, Vol.111 (12), p.117-124
Hauptverfasser:	Pulla Reddy, ACh, Lokesh, B R
Format:	Artikel
Sprache:	eng
Schlagworte:	capsaicin curcumin effects on endoplasmic reticulum eugenol lipid peroxidation rats
Online-Zugang:	Volltext
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