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Influence of cooking on the neuroprotective properties of pepper (bird pepper and cayenne pepper) varieties in scopolamine-induced neurotoxicity in rats |
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| Authors: | Adedayo O. Ademiluyi Adeola A. Oyesomi Opeyemi B. Ogunsuyi Sunday I. Oyeleye Ganiyu Oboh |
| Affiliation: | 1. Department of Biochemistry, Federal University of Technology, Akure, Nigeria;2. Department of Biochemistry, Federal University of Technology, Akure, Nigeria Contribution: Conceptualization, Methodology, Project administration, Resources, Supervision, Validation;3. Department of Biochemistry, Federal University of Technology, Akure, Nigeria Department of Biomedical Technology, Federal University of Technology, Akure, Nigeria Contribution: Conceptualization, Formal analysis, Methodology, Project administration, Supervision, Writing - original draft;4. Department of Biochemistry, Federal University of Technology, Akure, Nigeria Department of Biomedical Technology, Federal University of Technology, Akure, Nigeria Contribution: Conceptualization, Formal analysis, Methodology, Project administration, Supervision, Visualization;5. Department of Biochemistry, Federal University of Technology, Akure, Nigeria Contribution: Data curation, Formal analysis, Funding acquisition, Investigation, Resources, Writing - original draft |
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