Free radicals formed during metabolic processes in the body cause various diseases, including cardiovascular diseases, by affecting various biomolecules. Treatment and prevention of diseases through the use of natural products with antiradical activity, especially olive food supplements, is of great importance. This article discusses the antiradical activity of olive oil and the results of its in vitro determination.
| Mualliflar | Askarov, Ibragim R., Ubaydullaev, Komiljon T. |
|---|---|
| Jurnal | Товарлар кимёси ва халқ табобати |
| Nashr sanasi | 2022-11-15 |
| Jild | 1 |
| Son | 5 |
| Betlar | 175-187 |
| Til | O‘zbek |
| DOI | 10.55475/jcgtm/vol1.iss5.2022.113 |
DOI: 10.55475/jcgtm/vol1.iss5.2022.113 · Maqolaning asl sahifasi
атеросклероз, инфаркт миокарда, ишемическая болезнь сердца, артериальная гипертензия, артериальное давление, антирадикальная активность, оливки, оливковое масло, Atherosclerosis, myocardial infarction, ischemic heart disease, hypertension, blood pressure, antiradical activity, olives, olive oil, ateroskleroz, miokard infarkti, yurakning ishemik kasalligi, gipertenziya, qon bosimi, antiradical faollik, zaytun, zaytun moyi
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