Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)

Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)

Murraya koenigii (L.) Spreng. (Rutaceae), a common spice, has been traditionally used to reduce inflammation and hepatitis. The present study aimed to reveal the antioxidant and anti-inflammatory activity as well as the regulation of cytochrome P450 levels elicited by aqueous extracts of M. koenigii...

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Bibliographic Details
Main Authors: Wan, Yong Ho, Boon, Kee Beh, Kian, Lam Lim, Nurul Elyani Mohamad, Hamidah Mohd Yusof, Huynh Ky, Sheau, Wei Tan, Anisah Jamaluddin, Kamariah Long, Chung, Lu Lim, Noorjahan Banu Alitheen, Swee, Keong Yeap
Format: Article
Language:English
English
Published: Royal Society of Chemistry 2015
Subjects:
RS160-167 Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
Online Access:https://eprints.ums.edu.my/id/eprint/29089/1/Antioxidant%20and%20hepatoprotective%20effects%20of%20the%20food%20seasoning%20curry%20leaves%20Murraya%20koenigii%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/29089/2/Antioxidant%20and%20hepatoprotective%20effects%20of%20the%20food%20seasoning%20curry%20leaves%20Murraya%20koenigii%20%28L.%29%20Spreng.%20%28Rutaceae%29.pdf

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