[Acute toxicity and anti-inflammatory effect of processed products of gamboge].
作者信息
Kong L, Ye D, Wang S, Xu Y, Bian J
机构信息
Nanjing University of Traditional Chinese Medicine.
出版信息
Zhongguo Zhong Yao Za Zhi. 1996 Apr;21(4):214-6, 255.
PMID:9208550
Abstract
The acute toxicity and anti-inflammatory effect of processed and raw Gamboge were compared. The results showed that the acute toxicity of processed Gamboge was less than that of the raw one, while both had significant anti-inflammatory effect alike. Among the differently processed products, those boiled with lotus leaf juice and steamed by high pressure were better.
摘要
Zotero 插件