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Updated: Jul 18, 2026

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Effect of heating on peroxynitrite scavenging capacity of garlic

José Pedraza-Chaverrí1, Omar Noel Medina-Campos, Sabina Segoviano-Murillo

  • 1Departamento de Biología, Facultad de Química, Edificio F, Segundo Piso, Ciudad Universitaria, Universidad Nacional Autónoma de México (UNAM), 04510 México DF, Mexico. pedraza@servidor.unam.mx

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|November 28, 2006
PubMed

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