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

• المؤلفون الرئيسيون: Chaiyavat Chaiyasut, Winthana Kusirisin, Narissara Lailerd, Peerasak Lerttrakarnnon, Maitree Suttajit, Somdet Srichairatanakool
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Medicine
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955084524&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50243
• المؤسسة: 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...