Anti-inflammatory activity on compounds obtained from egg yolk, peanut oil, and soybean lecithin.

GANLEY, O H

Anti-inflammatory activity on compounds obtained from egg yolk, peanut oil, and soybean lecithin. [electronic resource] - The Journal of laboratory and clinical medicine May 1958 - 709-14 p. digital

Publication Type: Journal Article

0022-2143


Anti-Inflammatory Agents
Egg Yolk
Humans
Inflammation
Lecithins
Peanut Oil
Phosphatidylcholines
Plant Oils
Glycine max