Maltol, a Food Flavoring Agent, Attenuates Acute Alcohol-Induced Oxidative Damage in Mice

Por Ye Han, Qi Xu, Jiang-ning Hu, Xin-yue Han, Wei Li, Li-chun Zhao
Publicado em 2015-01-01

Protective effect of ginkgo proanthocyanidins against cerebral ischemia/reperfusion injury associated with its antioxidant effects

Por Wang-li Cao, Hai-bo Huang, Ling Fang, Jiang-ning Hu, Zhu-ming Jin, Ru-wei Wang
Publicado em 2016-01-01