Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)

Wan Yong HoBoon Kee BehKian Lam LimNurul Elyani MohamadHamidah Mohd YusofHuynh KySheau Wei TanAnisah JamaluddinKamariah LongChung Lu LimNoorjahan Banu AlitheenSwee Keong Yeap2024-12-312024-12-31201510.1039/c5ra19154hhttps://dspace-cris.utar.edu.my/handle/123456789/9300The curry leaf water extract, which is rich in gallic acid, reversed paracetamol-induced liver damage in mice by reducing inflammation and oxidative stress.Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)journal-article