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Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies.
Poojashree, M. B. (2017) Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Zerumbone, Zerumbone oxime, Azazerumbone 2, Anti-inflammatory, Anti-diabetic, Acute lung injury, Rat lung epithelial cell line |
| Subjects: | 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Aug 2017 06:23 |
| Last Modified: | 09 Aug 2017 06:23 |
| URI: | http://ir.cftri.res.in/id/eprint/12960 |
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