Publication | Closed Access
Role of capsaicin, curcumin and dietary n — 3 fatty acids in lowering the generation of reactive oxygen species in rat peritoneal macrophages
395
Citations
34
References
1994
Year
InflammationAnti-inflammatoryReactive Oxygen SpeciesFatty AcidsMedicineOmega-3 Fatty AcidPhysiologyLipid NutritionLipid PeroxidationDietary NMetabolismPharmacologyOxidative Stress
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