Raw Versus Cooked Ginger Extracts Effect on Parenchymal Element of Parotid Gland of Streptozotocin Induced Diabetic Rats
Sara Mohamed Awad Mansor;
Abstract
ABSTRACT
Back ground: many of researches have studied the pharmaceutical actions of Ginger on diabetes but few have delved which of raw and cooked water extracts is more effective.
Aim of study:this research is aimed to study the effect of raw and cooked ginger extracts on the parenchymal elements of the parotid gland of the streptozotocin-induced diabetic rats.
Back ground: many of researches have studied the pharmaceutical actions of Ginger on diabetes but few have delved which of raw and cooked water extracts is more effective.
Aim of study:this research is aimed to study the effect of raw and cooked ginger extracts on the parenchymal elements of the parotid gland of the streptozotocin-induced diabetic rats.
Other data
| Title | Raw Versus Cooked Ginger Extracts Effect on Parenchymal Element of Parotid Gland of Streptozotocin Induced Diabetic Rats | Other Titles | تأثير مستخلص الزنجبيل النيئ مقابل الزنجبيل المطهي على النسيج البارنشيمي للغدة النكافيه في الجرذان المصابة بداء السكري المستحث بالستريبتوزوتوسين | Authors | Sara Mohamed Awad Mansor | Issue Date | 2019 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| CC2087.pdf | 448.84 kB | Adobe PDF | View/Open |
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