In vitro and in vivo biological properties of pea pods (Pisum sativum L.)-Reference-Cited by-同舟云学术

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In vitro and in vivo biological properties of pea pods (Pisum sativum L.)

Published:2019-12 Issue: Volume:32 Page:100482
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Mejri Faiza,Ben Khoud Haifa,Njim Leila,Baati Tarek,Selmi Slimen,Martins Alice,Serralheiro Maria L.M.,Rauter Amelia P.,Hosni Karim

Funder

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference71 articles.

1. Catalase in vitro;Aebi;Methods in Enzymology,1984

2. Antidiabetic activity of Vinca rosea extracts in alloxan-induced diabetic rats;Ahmed;International Journal of Endocrinology,2010

3. Review on in vivo and in vitro methods evaluation of antioxidant activity;Alam;Saudi Pharmaceutical Journal,2013

4. Protective effect of quercetin on hyperglycemia, oxidative stress and DNA damage in alloxan induced type 2 diabetic mice;Alam;Life Sciences,2014

5. Effect of n−3 polyunsaturated fatty acid supplementation on lipid peroxidation of rat organs;Ando;Lipids,2000

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