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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Detalles Bibliográficos
Autores principales: Bhatia, Saurabh, Sardana, Satish, Senwar, Kishan Ram, Dhillon, Anjali, Sharma, Ajay, Naved, Tanveer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: EDP Sciences 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6385614/
https://www.ncbi.nlm.nih.gov/pubmed/30794150
http://dx.doi.org/10.1051/bmdcn/2019090103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6385614/
https://www.ncbi.nlm.nih.gov/pubmed/30794150
http://dx.doi.org/10.1051/bmdcn/2019090103

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