Antioxidative properties, phenolic compounds, and in vitro protective efficacy of multi‐herbal hydro‐alcoholic extracts of ginger, turmeric, and thyme against the toxicity of aflatoxin B1 on mouse macrophage RAW264.7 cell line.

Autor: Nazdar, Nina¹ (AUTHOR), Imani, Ahmad¹ (AUTHOR) a.imani@urmia.ac.ir, Abtahi Froushani, Seyyed Meysam² (AUTHOR), Farzaneh, Mohsen³ (AUTHOR), Sarvi Moghanlou, Kourosh¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p8013-8029. 17p.

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Antioxidative properties, phenolic compounds, and in vitro protective efficacy of multi-herbal hydro-alcoholic extracts of ginger, turmeric, and thyme against the toxicity of aflatoxin B 1 on mouse macrophage RAW264.7 cell line.

Autor: Nazdar N; Department of Fisheries, Faculty of Natural Resources Urmia University Urmia Iran., Imani A; Department of Fisheries, Faculty of Natural Resources Urmia University Urmia Iran., Abtahi Froushani SM; Department of Microbiology, Faculty of Veterinary Medicine Urmia University Urmia Iran., Farzaneh M; Department of Agriculture Medicinal Plants and Drugs Research Institute, Shahid Beheshti University Tehran Iran., Sarvi Moghanlou K; Department of Fisheries, Faculty of Natural Resources Urmia University Urmia Iran.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2024 Aug 20; Vol. 12 (10), pp. 8013-8029. Date of Electronic Publication: 2024 Aug 20 (Print Publication: 2024).