Assessment of the effect of Fucus vesiculosus extract on the labeling of blood constituents with technetium-99m and the histological modifications on the shape of the red blood cells

Author： Fonseca de Oliveira J.   Nunes de Oliveira M.B.   Avila A.S.   Braga A.C.S.   Jansen de Almeida Catanho M.T.   Cavalcanti Jales R.L.   Cardoso V.N.   Bernado-Filho M.  

Publisher： Elsevier

ISSN： 0278-6915

Source： Food and Chemical Toxicology, Vol.41, Iss.1, 2003-01, pp. : 15-20

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of an extract of cauliflower (leaf) on the labeling of blood elements with technetium-99m and on the survival of Escherichia coli AB1157 submitted to the treatment with stannous chloride

By Lima E.A.C.   Dire G.   Mattos D.M.M.   Freitas R.S.   Gomes M.L.   de Oliveira M.B.N.   Faria M.V.C.   Jales R.L.   Bernardo-Filho M.  

Food and Chemical Toxicology, Vol. 40, Iss. 7, 2002-07 ,pp. : 919-923

Elsevier

Access to resources Recommend Favorite

Distribution of Constituents and Metabolites of Maritime Pine Bark Extract (Pycnogenol®) into Serum, Blood Cells, and Synovial Fluid of Patients with Severe Osteoarthritis: A Randomized Controlled Trial

By Mülek Melanie   Seefried Lothar   Genest Franca   Högger Petra  

Nutrients, Vol. 9, Iss. 5, 2017-04 ,pp. : 443-443

MDPI

Access to resources Recommend Favorite

Drug delivery by red blood cells: vascular carriers designed by mother nature

By Muzykantov Vladimir R  

Expert Opinion on Drug Delivery, Vol. 7, Iss. 4, 2010-04 ,pp. : 403-427

Informa Healthcare

Access to resources Recommend Favorite

Effects of organosulfur compounds from garlic oil on the antioxidation system in rat liver and red blood cells

By Wu C.C.   Sheen L.Y.   Chen H.-W.   Tsai S.-J.   Lii C.-K.  

Food and Chemical Toxicology, Vol. 39, Iss. 6, 2001-06 ,pp. : 563-569

Elsevier

Access to resources Recommend Favorite

Lipid extracts isolated from heat processed food show a strong agglutinating activity against human red blood cells

By Patrikios I.S.  

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 535-540

Elsevier

Access to resources Recommend Favorite