In vitro anticholinesterase potential of some spices consumed in Cameroon and their protective effects on hydrogen peroxide-mediated oxidative stress damage in SK-N-SH cells.
喀麦隆食用的一些香料的体外抗胆碱酯酶潜力及其对SK-N-SH细胞中过氧化氢介导的氧化应激损伤的保护作用
期刊:IBRO Neuroscience Reports
影响因子:2.9
doi:10.1016/j.ibneur.2022.07.001
Dibacto Ruth Edwige Kemadjou, Ngoumen Dany Joël Ngassa, Ella Fils Armand, Nanhah Jules Vidal Kamga, Ambamba Bruno Dupon Akamba, Hagbe Pauline Vervaine, Fonkoua Martin, Mandob Damaris Enyegue, Minka René Samuel, Ngondi Judith Laure
