Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

Open Life Sciences

卷:7

Janas Krystyna¹  Posmyk Małgorzata¹  Bijak Michał²  Kołodziejczyk-Czepas Joanna²  Saluk Joanna²  Wachowicz Barbara² 

[1] Department of Ecophysiology and Plant Development, University of Lodz, 90-237, Lodz, Poland;

[2] Department of General Biochemistry, University of Lodz, 90-236, Lodz, Poland;

关键词: anthocyanins;    antioxidant;    blood platelets;    red cabbage;   

DOI  :  10.2478/s11535-012-0057-9

来源: DOAJ

【 授权许可】

Unknown