Article ID Journal Published Year Pages File Type
10543279 Food Chemistry 2011 7 Pages PDF
Abstract
► The three smoke flavouring phenols inhibited oxidative damage. ► The three smoke flavouring phenols protected liver cells against t-BHP toxicity. ► EMP showed the highest inhibition of iNOS production in activated macrophages.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production
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