蒂莫金对酶3的改善作用,功能和氧化应激,以及拉诱导的毒性

Zeynep Erdemli1, Mehmet Gul2, Nurcan Gokturk1

  • 1Department of Medical Biochemistry, Medical Faculty, Inonu University, Malatya, Turkey.

概括

这项研究表明,食品染料塔特拉因增加氧化压力而导致脏损伤. 然而,因其强烈的抗氧化特性,蒂莫金能有效地保护人免受青素引起的毒性.

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