American Journal of Plant Sciences

Vol.3 No.7A(2012), Paper ID 21047, 4 pages

DOI:10.4236/ajps.2012.327118

 

Inhibitory Effects of Several Spices on Inflammation Caused by Advanced Glycation Endproducts

 

Su-Chen Ho, Pei-Wen Chang

 

Department of Food Science, Yuanpei University, Hsinchu
Department of Food Science, Yuanpei University, Hsinchu

 

Copyright © 2012 Su-Chen Ho, Pei-Wen Chang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Ho, S. and Chang, P. (2012) Inhibitory Effects of Several Spices on Inflammation Caused by Advanced Glycation Endproducts. American Journal of Plant Sciences, 3, 995-1002. doi: 10.4236/ajps.2012.327118.
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