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Red onion extract(Allium cepa L.)supplementation improves redox balance in oxidatively stressed rats

Nidhi Jaiswal Dileep Kumar Syed Ibrahim Rizvi

食品科学与人类健康(英文)2013，Vol.2Issue(2)：P.99-104,6.

食品科学与人类健康(英文)2013，Vol.2Issue(2)：P.99-104,6.DOI:10.1016/j.fshw.2013.05.003

Red onion extract(Allium cepa L.)supplementation improves redox balance in oxidatively stressed rats

Nidhi Jaiswal ¹Dileep Kumar ²Syed Ibrahim Rizvi²

作者信息

1. Centre of Food Technology,University of Allahabad,Allahabad 211002,India
2. Department of Biochemistry,University of Allahabad,Allahabad 211002,India
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摘要

关键词

Onion/Catechin and quercetin/Mercuric chloride/Oxidative stress/Antioxidant activity/Plasma membrane redox status(PMRS)

分类

轻工纺织

引用本文复制引用

Nidhi Jaiswal,Dileep Kumar,Syed Ibrahim Rizvi..Red onion extract(Allium cepa L.)supplementation improves redox balance in oxidatively stressed rats[J].食品科学与人类健康(英文),2013,2(2):P.99-104,6.

基金项目

Nidhi Jaiswal acknowledges the Junior Research Fellowship(JRF)from University Grants Commission(UGC),New Delhi,India. （JRF）

食品科学与人类健康(英文)

ISSN：2097-0765

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