In vitro anti-inflammatory properties of selected green leafy vegetables

K. D.P.P. Gunathilake; K. K.D.S. Ranaweera; H. P.Vasantha Rupasinghe

doi:10.3390/biomedicines6040107

In vitro anti-inflammatory properties of selected green leafy vegetables

K. D.P.P. Gunathilake, K. K.D.S. Ranaweera, H. P.Vasantha Rupasinghe

Arts and Humanities

科研成果: 期刊稿件 › 文章 › 同行评审

181 引用（Scopus）

源语言	英语
文章编号	107
期刊	Biomedicines
卷	6
期	4
DOI	https://doi.org/10.3390/biomedicines6040107
出版状态	已出版 - 12月 1 2018

!!!ASJC Scopus Subject Areas

一般生物化学、遗传与分子生物学
医学（杂项）

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title = "In vitro anti-inflammatory properties of selected green leafy vegetables",

keywords = "Anti-inflammatory activity, Hemolysis inhibition, Leafy vegetables, Lipoxygenase inhibition, Methanolic extracts",

author = "Gunathilake, {K. D.P.P.} and Ranaweera, {K. K.D.S.} and Rupasinghe, {H. P.Vasantha}",

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AU - Gunathilake, K. D.P.P.

AU - Ranaweera, K. K.D.S.

AU - Rupasinghe, H. P.Vasantha

PY - 2018/12/1

Y1 - 2018/12/1

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KW - Hemolysis inhibition

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KW - Lipoxygenase inhibition

KW - Methanolic extracts

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JO - Biomedicines

JF - Biomedicines

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ER -

In vitro anti-inflammatory properties of selected green leafy vegetables

!!!ASJC Scopus Subject Areas

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