Maltol, a Food Flavoring Agent, Attenuates Acute Alcohol-Induced Oxidative Damage in Mice

Maltol, a Food Flavoring Agent, Attenuates Acute Alcohol-Induced Oxidative Damage in Mice

The purpose of this study was to evaluate the hepatoprotective effect of maltol, a food-flavoring agent, on alcohol-induced acute oxidative damage in mice. Maltol used in this study was isolated from red ginseng (Panax ginseng C.A Meyer) and analyzed by high performance liquid chromatography (HPLC)...

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Bibliographic Details
Main Authors: Ye Han, Qi Xu, Jiang-ning Hu, Xin-yue Han, Wei Li, Li-chun Zhao
Format: Article
Language:English
Published: MDPI AG 2015-01-01
Series:Nutrients
Subjects:
maltol
red ginseng
alcohol-induced liver injury
oxidative stress
Online Access:http://www.mdpi.com/2072-6643/7/1/682

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http://www.mdpi.com/2072-6643/7/1/682

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