Anti-inflammatory activity on compounds obtained from egg yolk, peanut oil, and soybean lecithin
J Lab Clin Med
.
1958 May;51(5):709-14.
Authors
O H GANLEY
,
O E GRAESSLE
,
H J ROBINSON
PMID:
13539486
No abstract available
MeSH terms
Anti-Inflammatory Agents*
Egg Yolk*
Glycine max*
Humans
Inflammation*
Lecithins*
Peanut Oil
Phosphatidylcholines*
Plant Oils*
Substances
Anti-Inflammatory Agents
Lecithins
Peanut Oil
Phosphatidylcholines
Plant Oils