Evaluation of NO-suppressing activity of several Mediterranean culinary spices

INIS

• evaluation 100%
• nitric oxide 100%
• spices 100%
• production 17%
• inhibition 11%
• lipopolysaccharides 11%
• levels 5%
• concentration 5%
• diseases 5%
• proteins 5%
• capacity 5%
• exceptions 5%
• food 5%
• host 5%
• doses 5%
• defense 5%
• scavenging 5%
• in vivo 5%
• macrophages 5%
• methanol 5%
• viability 5%
• toxicity 5%
• phenols 5%

Food Science

• Basil 11%