Antinociceptive and Antibacterial Properties of Anthocyanins and Flavonols from Fruits of Black and Non-Black Mulberries. [electronic resource]
Producer: 20190110ISSN:- 1420-3049
- Analgesics -- chemistry
- Animals
- Anthocyanins -- chemistry
- Anti-Bacterial Agents -- chemistry
- Cell Survival
- Escherichia coli -- drug effects
- Flavonols -- chemistry
- Fruit -- chemistry
- Interleukins -- metabolism
- Male
- Mice
- Morus -- chemistry
- Nitric Oxide Synthase -- metabolism
- Plant Extracts -- chemistry
- Pseudomonas aeruginosa -- drug effects
- RAW 264.7 Cells
- Staphylococcus aureus -- drug effects
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Publication Type: Journal Article
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