Title : Impact of cooking on the antioxidant activity of spice turmeric.

Pub. Date : 2019

PMID : 31205460






1 Functional Relationships(s)
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1 Both boiled and roasted curcuminoids could significantly improve cell viability, mitigate intracellular accumulation of reactive oxygen species and reduce malondialdehyde activity, reduce caspase-3 and caspase-9 protein expression, and increase superoxide dismutase activity of PC12 cells compared with the control group. curcuminoids caspase 9 Rattus norvegicus