Free radicals quenching potential, protective properties against oxidative mediated ion toxicity and HPLC phenolic profile of a Cameroonian spice: Piper guineensis .

Autor: Moukette Moukette B; Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine & Biomedical Sciences, University of Yaoundé I, P.O. Box 1364, Yaoundé, Cameroon., Constant Anatole P; Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine & Biomedical Sciences, University of Yaoundé I, P.O. Box 1364, Yaoundé, Cameroon., Nya Biapa CP; Laboratory of Medicinal Plant Biochemistry, Food Science and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon., Njimou JR; Department of Inorganic Chemistry, Faculty of Science, University of Yaoundé I, P.O. Box 812, Yaoundé, Cameroon., Ngogang JY; Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine & Biomedical Sciences, University of Yaoundé I, P.O. Box 1364, Yaoundé, Cameroon.

Publikováno v: Toxicology reports [Toxicol Rep] 2015 Feb 17; Vol. 2, pp. 792-805. Date of Electronic Publication: 2015 Feb 17 (Print Publication: 2015).