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Food Chemistry|August 8, 2012
Curcuma longa and Curcuma mangga leaves exhibit functional food propertyYunbao Liu, Muraleedharan G Nair
Natural Product Communications|February 27, 2010
Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activitiesYunbao Liu, Muraleedharan G Nair
Journal of Agricultural and Food Chemistry|September 5, 2002
Inhibition of lipid peroxidation and structure-activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechinsNavindra P Seeram, Muraleedharan G Nair
Phytotherapy Research : PTR|December 4, 2009
Withanamides in Withania somnifera fruit protect PC-12 cells from beta-amyloid responsible for Alzheimer's diseaseBolleddula Jayaprakasam, Kaillathe Padmanabhan, Muraleedharan G Nair
Journal of Agricultural and Food Chemistry|November 13, 2004
Tumor cell proliferation and cyclooxygenase enzyme inhibitory compounds in Amaranthus tricolorBolleddula Jayaprakasam, Yanjun Zhang, Muraleedharan G Nair
Nutrition and Cancer|July 3, 2004
Colon cancer proliferating desulfosinigrin in wasabi (Wasabia japonica)Marvin J Weil, Yanjun Zhang, Muraleedharan G Nair
Journal of Agricultural and Food Chemistry|February 7, 2002
Novel compounds from Piper methysticum Forst (Kava Kava) roots and their effect on cyclooxygenase enzymeDi Wu, Muraleedharan G Nair, David L DeWitt
Life Sciences|June 3, 2004
Lipid peroxidation inhibitory compounds from daylily (Hemerocallis fulva) leavesYanjun Zhang, Robert H Cichewicz, Muraleedharan G Nair
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