Characterization of topical antiinflammatory compounds in Rosmarinus officinalis L
- Author
- ALTINIER, Gianmario1 ; SOSA, Silvio1 ; AQUINO, Rita P2 ; MENCHERINI, Teresa2 ; LOGGIA, Roberto Della1 ; TUBARO, Aurelia1
[1] D.M.R.N., University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy
[2] Department of Pharmaceutical Sciences, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (Salerno), Italy - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 5, pp 1718-1723, 6 p ; ref : 48 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Rosemary Rosmarinus officinalis L micromeric acid oleanolic acid topical antiinflammatory activity ursolic acid
- Keyword (fr)
- Acide Antiinflammatoire Caractérisation Romarin Rosmarinus officinalis Angiospermae Dicotyledones Epice Labiatae Spermatophyta
- Keyword (en)
- Acids Antiinflammatory agent Characterization Rosemary Rosmarinus officinalis Angiospermae Dicotyledones Spice Labiatae Spermatophyta
- Keyword (es)
- Acido Antiinflamatorio Caracterización Romero Rosmarinus officinalis Angiospermae Dicotyledones Especia Labiatae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18626540
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf062610+ 
https://dx.doi.org/10.1021/jf062610+
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