Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats-Reference-Cited by-同舟云学术

Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats

Published:2006-10 Issue:19 Volume:273 Page:4528-4537
ISSN:1742-464X
Container-title:FEBS Journal
language:en
Short-container-title:FEBS Journal

Author:

Manjunatha Hanumanthappa,Srinivasan Krishnapura

Publisher

Wiley

Subject

Cell Biology,Molecular Biology,Biochemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1742-4658.2006.05458.x/fullpdf

Reference57 articles.

1. The Low-Density Lipoprotein Pathway and its Relation to Atherosclerosis

2. Cholesterol and coronary heart disease. A new era

3. Cholesterol in the Prediction of Atherosclerotic Disease

4. Is relationship between serum cholesterol and risk of premature death from coronary heart disease continuous and graded? Findings in 356,222 primary screenees of the Multiple Risk Factor Intervention Trial (MRFIT)

5. Free radical-mediated chain oxidation of low density lipoprotein and its synergistic inhibition by vitamin E and vitamin C

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