Antioxidant properties of eugenol, butylated hydroxylanisole, and butylated hydroxyl toluene with key biomolecules relevant to Alzheimer’s diseases

Antioxidant properties of eugenol, butylated hydroxylanisole, and butylated hydroxyl toluene with key biomolecules relevant to Alzheimer’s diseases—In vitro

Published:2020-05-26 Issue:3 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Adefegha Stephen A.¹^ORCID,Okeke Bathlomew M.¹^ORCID,Oboh Ganiyu¹^ORCID

Affiliation:

1. Functional Foods Nutraceuticals and Phytomedicine Laboratory Department of Biochemistry Federal University of Technology Akure Akure Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13276

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4. Comparative Effects of Alkaloid Extracts from Aframomum melegueta (Alligator Pepper) and Aframomum danielli (Bastered Melegueta) on Enzymes Relevant to Erectile Dysfunction

5. Comparative study on the interaction of eugenol, Butylated hydroxylanisole, and Butylated hydroxyl toluene with some crucial enzymes linked to erectile dysfunction

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