Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)
Journal
RSC Advances
ISSN
2046-2069
Date Issued
2015
Author(s)
Wan Yong Ho
Boon Kee Beh
Kian Lam Lim
Nurul Elyani Mohamad
Hamidah Mohd Yusof
Huynh Ky
Sheau Wei Tan
Anisah Jamaluddin
Kamariah Long
Chung Lu Lim
Noorjahan Banu Alitheen
Swee Keong Yeap
DOI
10.1039/c5ra19154h
Abstract
The curry leaf water extract, which is rich in gallic acid, reversed paracetamol-induced liver damage in mice by reducing inflammation and oxidative stress.
