In vivo Antinociceptive and Anti-inflammatory Activities of Dried and Fermented Processed Virgin Coconut Oil | Zendy

Zainab Zakaria | Zendy; M.N. Somchit | Zendy; A.M. Mat Jais | Zendy; Lay Kek Teh | Zendy; Mohd Zaki Salleh | Zendy; Kamariah Long | Zendy

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In vivo Antinociceptive and Anti-inflammatory Activities of Dried and Fermented Processed Virgin Coconut Oil

Author(s) -

Zainab Zakaria,

M.N. Somchit,

A.M. Mat Jais,

Lay Kek Teh,

Mohd Zaki Salleh,

Kamariah Long

Publication year - 2011

Publication title -

medical principles and practice

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.426

H-Index - 45

eISSN - 1423-0151

pISSN - 1011-7571

DOI - 10.1159/000323756

Subject(s) - nociception , medicine , coconut oil , in vivo , carrageenan , fermentation , hot plate , pharmacology , acetic acid , anti inflammatory , food science , biochemistry , chemistry , microbiology and biotechnology , pathology , biology , mechanical engineering , receptor , engineering

The present study was carried out to investigate the antinociceptive and anti-inflammatory activities of virgin coconut oil (VCO) produced by the Malaysian Agriculture Research and Development Institute (MARDI) using various in vivo models.

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