Agriculture & Biology
spices
81%
nitric oxide
66%
inducible nitric oxide synthase
31%
cinnamon
15%
lipopolysaccharides
11%
allspice
10%
tarragon
10%
marjoram
9%
basil
7%
oregano
7%
cloves
7%
thyme
7%
rosemary
7%
extracts
6%
food consumption
6%
protective effect
5%
cell viability
5%
macrophages
5%
inhibitory concentration 50
5%
mechanism of action
5%
methanol
5%
toxicity
4%
dosage
3%
proteins
2%
cells
1%
Medicine & Life Sciences
Spices
100%
Nitric Oxide
60%
Nitric Oxide Synthase Type II
26%
Origanum
19%
Cinnamomum zeylanicum
18%
Pimenta
12%
Lipopolysaccharides
10%
Ocimum basilicum
10%
Thymus Plant
9%
Syzygium
9%
RAW 264.7 Cells
8%
Methanol
6%
Inhibitory Concentration 50
5%
Cell Survival
4%
Food
4%
Macrophages
4%
Proteins
2%
Chemical Compounds
Nitric Oxide
70%
% Inhibition
16%
Lipopolysaccharide
16%
Cell Viability
14%
Protective
12%
Food
10%
Methanol
9%
Protein
6%