Scavenger effect of a mango (Mangifera indica L.) food supplement’s active ingredient on free radicals produced by human polymorphonuclear cells and hypoxanthine–xanthine oxidase chemiluminescence systems
Keywords: ویمانگ; Antioxidant activity; Chemiluminescence; Mangifera indica; Vimang; Mangiferin; Hypoxanthine–xanthine oxidase