Antioxidant and Neuroprotective Properties of Sour Tea (Hibiscus sabdariffa, calyx) and Green Tea (Camellia sinensis) on some Pro-oxidant-induced Lipid Peroxidation in Brain in vitro

Food Biophysics - Tập 3 Số 4 - Trang 382-389 - 2008
Ganiyu Oboh1,2, João Batista Teixeira da Rocha2
1Biochemistry Department, Federal University of Technology, Akure, Nigeria
2Departamento de Quimica, Universidade Federal de Santa Maria (UFSM), Camobi, Brazil

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