Antioxidant potential of spices and their active constituents. (Q38159761)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24188307%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

title

Antioxidant potential of spices and their active constituents (English)

1 reference

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29 February 2020

author

Krishnapura Srinivasan

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24188307%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

author name string

K Srinivasan

series ordinal

1

1 reference

30 August 2017

publication date

1 January 2014

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24188307%20AND%20SRC:MED&resulttype=core&format=json

Critical Reviews in Food Science and Nutrition

29 February 2020

published in

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24188307%20AND%20SRC:MED&resulttype=core&format=json

29 February 2020

volume

54

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29 February 2020

issue

3

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29 February 2020

page(s)

352-372

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24188307%20AND%20SRC:MED&resulttype=core&format=json

Oxidative stress in streptozotocin-induced diabetic rats: effects of garlic oil and melatonin

29 February 2020

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Mechanism of potent antiperoxidative effect of capsaicin

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Short‐term control of capsaicin on blood and oxidative stress of rats in vivo

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Photo-irradiated curcumin supplementation in streptozotocin-induced diabetic rats: effect on lipid peroxidation

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Effect of photo-irradiated curcumin treatment against oxidative stress in streptozotocin-induced diabetic rats

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