領學術科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
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Protective effect of rhizome extracts of the herb, vacha (Acorus calamus) against oxidative damage: An in vivo and in vitro study
來源：食品科學網(wǎng) 閱讀量: 384 發(fā)表時間: 2017-03-07
作者: M. Devaki a,b,?, R. Nirupama a, M. Nirupama a, H.N. Yajurvedi a
關鍵詞: Acorus calamus; Antioxidant; Forced swimming; Radical scavenging; DNA protection assay
摘要:

?The rhizome of Acorus calamus, an herb widely used in Indian system of medicine for many ailments including epilepsy, mental illness and rheumatism, was subjected to soxhlet extraction to elucidate antioxidant property of different solvent extracts using

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