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Effect of resveratrol, a natural polyphenolic compound, on reactive oxygen species and prostaglandin production

BiochemistryMedicineLipid PeroxidationPhysiologyPharmacologyNatural Polyphenolic CompoundPhytochemicalReactive Oxygen SpecieProstaglandin ProductionMetabolismReactive Oxygen SpeciesRedox BiologyPolyphenolicsOxidative Stress