Article

Sichuan pepper attenuates H2O2‐induced apoptosis via antioxidant activity and up‐regulating heme oxygenase‐1 gene expression in primary rat hepatocytes

2017-12-01

Abstract excerpt

Sichuan pepper, a well‐known traditional Chinese spice, is popularly used in Chinese cuisine. In this study, the antioxidant activities of Sichuan pepper water extract (SP) were evaluated both chemically [in 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl (DPPH) assay] and biologically [in 2,2′‐azobis‐(2‐amidinopropane) (AAPH)‐induced haemolysis assay]. The protective effect of SP against H₂O₂‐induced cytotoxicity...

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Literature Corpus work: d165b8a4-95cf-5d9d-ae88-8993892474dc
DOI: 10.1111/jfbc.12403

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