Comparative Effects of Ripeness on Monoamine Oxidase (MAO) Inhibition and Anti-oxidative Activity of Amelonado and F3 Amazon Cocoa (Theobroma Cacao) Beans In vitro
Shodehinde S.A., Odubanjo Veronica O., Adeniyi S., Adesugba O.D., Egunjobi G.D., Olubode S.O., Akinnusi P.A., Oyeleye S.I., Awojulu V.O, Nwanna E.E & Oboh G. · Asian Journal of Biochemistry, Genetics and Molecular Biology · 2024
Background: The oxidative deamination of amines and neurotransmitters as typified by the action of monoamine oxidase (MAO) is known to be involved in psychological disorders, oxidative stress, and many other adverse pharmacological reactions. A new series of studies have been gea...
Open access
Research Article
10.9734/ajbgmb/2024/v16i7391