Товарлар кимёси ва халқ табобати 2-том 4-нөмір (2023) · 34-48-беттер
IN VIVO ASSESSMENT OF ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES OF “ASUK” FOOD ADDITION PREPARED ON THE BASE OF OLIVE OIL AND ITS USE IN FOLK MEDICINE
Askarov, Ibragim R., Ubaydullaev, Komiljon T.
Аңдатпа
Inflammatory diseases are widespread in the world, with redness, pain, fever, swelling and tissue damage. In this article, we have covered the results of our research aimed at determining the anti-inflammatory activity of the food supplement "ASUK" prepared on the basis of olive oil.
оливаоливковое масловоспалениеолеиновая кислотакаррагинановая опухольхлопковая гранулемаoliveolive oilinflammationoleic acid
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