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Open Life Sciences
(Aug 2012)
Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets
Saluk Joanna,
Bijak Michał,
Kołodziejczyk-Czepas Joanna,
Posmyk Małgorzata,
Janas Krystyna,
Wachowicz Barbara
Affiliations
Saluk Joanna
Department of General Biochemistry, University of Lodz, 90-236, Lodz, Poland
Bijak Michał
Department of General Biochemistry, University of Lodz, 90-236, Lodz, Poland
Kołodziejczyk-Czepas Joanna
Department of General Biochemistry, University of Lodz, 90-236, Lodz, Poland
Posmyk Małgorzata
Department of Ecophysiology and Plant Development, University of Lodz, 90-237, Lodz, Poland
Janas Krystyna
Department of Ecophysiology and Plant Development, University of Lodz, 90-237, Lodz, Poland
Wachowicz Barbara
Department of General Biochemistry, University of Lodz, 90-236, Lodz, Poland
DOI
https://doi.org/10.2478/s11535-012-0057-9
Journal volume & issue
Vol. 7, no. 4
pp. 655 – 663
Abstract
Read online
No abstracts available.
Keywords
anthocyanins
antioxidant
blood platelets
red cabbage
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