Effects of phenolic compounds of fermented thai indigenous plants on oxidative stress in streptozotocin-induced diabetic rats

• Main Authors: Chaiyasut C., Kusirisin W., Lailerd N., Lerttrakarnnon P., Suttajit M., Srichairatanakool S.
• 格式: Article
• 語言: English
• 出版: 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-79955084524&partnerID=40&md5=89ed43363bb76a3c043a63eb0dda1b18; http://www.ncbi.nlm.nih.gov/pubmed/21423638; http://cmuir.cmu.ac.th/handle/6653943832/2673
• 機構: Chiang Mai University

We investigated the effects of antioxidant activity of fermentation product (FP) of five Thai indigenous products on oxidative stress in Wistar rats with streptozotocin (STZ)-induced diabetes type II. The rats were fed with placebo and with the FP (2 and 6mL/kg body weight/day) for 6 weeks. Rutin, p...