Assessment of the ability of the antioxidant cocktail-derived from fermentation of plants with effective microorganisms (EM-X) to modulate oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of poly- and mono-unsaturated fatty acids-Reference-Cited by-同舟云学术

Assessment of the ability of the antioxidant cocktail-derived from fermentation of plants with effective microorganisms (EM-X) to modulate oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of poly- and mono-unsaturated fatty acids

Published:2002-10 Issue:3 Volume:135 Page:209-217
ISSN:0378-4274
Container-title:Toxicology Letters
language:en
Short-container-title:Toxicology Letters

Author:

Aruoma Okezie I,Deiana Monica,Rosa Antonella,Casu Viviana,Piga Rosaria,Peccagnini Stefania,Dessı̀ M.Assunta,Ke Bin,Liang Yun-Fei,Higa Terou

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference27 articles.

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3. Molecular Biology of Free Radicals in Human Diseases;Aruoma,1998

4. Liquid chromatography–mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat;Banni;J. Am. Oil Chem. Soc.,1994

5. Characterization of conjugated diene fatty acids in milk, dairy products and lamb tissues;Banni;J. Nutr. Biochem.,1996

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