A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis

Food Science and Biotechnology - In this study, garlic powder, tomato extract and a mixture of both were analyzed for anti-thrombotic effects using a collagen and epinephrine induced thrombosis...     

Chondroprotective effect of curcumin and lecithin complex in human chondrocytes stimulated by IL-1β via an anti-inflammatory mechanism

Food Science and Biotechnology - A complex of curcumin and lecithin developed to improve the solubility of curcumin, enhanced its chondroprotective effect via an anti-inflammatory mechanism. In...     

Antioxidant activities of ethanolic and acidic ethanolic extracts of astringent persimmon in H2O2-stimulated Caco-2 human colonic epithelial cells

Food Science and Biotechnology - The aim of this study was to investigate the protective effects of ethanol (EAP) and acidic ethanol extracts (AEAP) of astringent persimmon fruits (Diospyros kaki)...