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agrimonia eupatoria/глутатион
Линкът е запазен в клипборда
5 резултата
Antioxidant and Anti-Inflammatory Activities of Agrimonia pilosa Ledeb. Extract
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The purpose of this study is to investigate the effect of Agrimonia pilosa Ledeb. extract (APLE) on lipopolysaccharide- (LPS-) induced cell damage in hepatocytes with a focus on antioxidant and anti-inflammatory activities. Total antioxidant and anti-inflammatory activities of APLE itself
The effect of supplementation of clove and agrimony or clove and lemon balm on growth performance, antioxidant status and selected indices of lipid profile of broiler chickens.
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The study investigated the effects of diet supplementation with 1% clove flower buds powder combined with either 0.2% lemon balm extract or 0.2% agrimony extract (each of the two pulverized extracts supplied through drinking water) on body weight of broilers, total feed intake, feed conversion ratio
Effect of dietary microbially produced gamma-linolenic acid and plant extracts on enzymatic and non-enzymatic antioxidants in various broiler chicken organs.
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Plant extracts and fungal fermented feed with gamma-linolenic acid-rich microbial oils are perspective additives for use in animal nutrition as appetite and digestion stimulants, stimulants of physiological functions, for the prevention and treatment for certain pathological conditions, and as
Agrimonia eupatoria protects against chronic ethanol-induced liver injury in rats.
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This study examined the hepatoprotective effects of Agrimonia eupatoria water extract (AE) against chronic ethanol-induced liver injury. Rats were fed a Lieber-DeCarli liquid diet for 8 weeks. Animals were treated orally with AE at 10, 30, 100, and 300 mg/kg/day. After chronic consumption of
Effects of extracts of selected medicinal plants upon hepatic oxidative stress.
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Aqueous extracts of a few medicinal plants traditionally used in Portugal have been assayed for their effects upon hepatic oxidative stress in mice. Previous in vitro studies had allowed characterization of agrimony, sage, savory, and raspberry in terms of overall antioxidant capacity and phenolic
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