ANTIOXIDANT PROPERTIES AND TOXICITY OF AQUEOUS EXTRACT AND COMMON MYRTLE SYRUP
https://doi.org/10.37493/2307-910X.2022.4.11
Abstract
The article presents the results of studying the antioxidant properties of water extract and common myrtle syrup. Aqueous extract and syrup of myrtle, being low-toxic substances, surpassed reference preparations according to experimental data.
About the Authors
E. Yu. Bakova
State Funded Institution of Science “The Labour Red Banner Order Nikitsky Botanical Gardens – National Scientific Center of the RAS”
Russian Federation
Russian Federation
Bakova, Ekaterina Yu., PhD student, researcher
298648, Nikita, Yalta
D. I. Pozdnyakov
Pyatigorsk Medical Pharmaceutical Institute – The Branch of the Volgograd State Medicinal University of the Ministry of Health of Russia
Russian Federation
Russian Federation
Pozdnyakov Dmitry Igorevich, Candidate of Pharmaceutical Sciences, Associate Professor
357532, Pyatigorsk, Stavropol Territory, Kalinin Avenue, 11
D. A. Konovalov
Pyatigorsk Medical Pharmaceutical Institute – The Branch of the Volgograd State Medicinal University of the Ministry of Health of Russia
Russian Federation
Russian Federation
Konovalov Dmitry A., Doctor of Pharmaceutical Sciences, Professor
357532, Pyatigorsk, Stavropol Territory, Kalinin Avenue, 11
N. N. Bakova
Pyatigorsk Medical Pharmaceutical Institute – The Branch of the Volgograd State Medicinal University of the Ministry of Health of Russia
Russian Federation
Russian Federation
Bakova Nadezhda N., Candidate of Agricultural Sciences, Associate Professor Researcher
298648, Nikita, Yalta
V. N. Orobinskaya
Pyatigorsk Institute (branch) North Caucasus Federal University
Russian Federation
Russian Federation
Orobinskaya Valeria N., Candidate of Technical Sciences, Leading Researcher, Department of Planning and Organization of Research Work
Pyatigorsk
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Review
For citations:
Bakova E.Yu., Pozdnyakov D.I., Konovalov D.A., Bakova N.N., Orobinskaya V.N. ANTIOXIDANT PROPERTIES AND TOXICITY OF AQUEOUS EXTRACT AND COMMON MYRTLE SYRUP. Modern Science and Innovations. 2022;(4):108-115. (In Russ.) https://doi.org/10.37493/2307-910X.2022.4.11
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