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In vitro antioxidant and antinociceptive properties of Porphyra vietnamensis
Background: Current investigation explores the anti-oxidant and antinociceptive potential of edible seaweed namely Porphyra vietnamensis. Methods: Radical scavenging and antinociceptive potential of ethanolic (EE), aqueous (AE), acetone (ACE) and chloroform (CE) fractions were determined using vario...
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| Publicado no: | Biomedicine (Taipei) |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6385614/ https://ncbi.nlm.nih.gov/pubmed/30794150 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1051/bmdcn/2019090103 |
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