Influence of lemon ( <i>Citrus limon</i> ) and lime ( <i>Citrus aurantifolia</i> ) juices on the erectogenic properties of sildenafil in rats with L‐NAME‐induced erectile dysfunction-Reference-Cited by-同舟云学术

Influence of lemon ( Citrus limon ) and lime ( Citrus aurantifolia ) juices on the erectogenic properties of sildenafil in rats with L‐NAME‐induced erectile dysfunction

Published:2022-01-16 Issue:2 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Ademosun Ayokunle Olubode¹^ORCID,Mohammed Asmau²^ORCID,Oboh Ganiyu¹,Ajeigbe Olufunke Florence¹²^ORCID

Affiliation:

1. Functional Foods and Nutraceuticals Unit Department of Biochemistry Federal University of Technology Akure Nigeria

2. Department of Physical and Chemical Sciences Biochemistry Programme Elizade University Ilara‐Mokin Nigeria

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14074

Reference53 articles.

1. Effects of Lemon and Seville Orange Juices on the Pharmacokinetic Properties of Sildenafil in Healthy Subjects

2. Orange peels modulate antioxidant markers and key enzymes relevant to erection in the penile tissue of paroxetine‐treated rats

3. From folk medicine to functional food: a review on the bioactive components and pharmacological properties of citrus peels

4. Modulation of HMG-CoA reductase and glutathione-linked enzymes and protection against pro-oxidant induced oxidative damage in colon (Caco-2) cells and rat colon homogenates by phenolic extracts from Shaddock (Citrus maxima) peels

5. Naringin regulates erectile dysfunction by abolition of apoptosis and inflammation through NOS/cGMP/PKG signalling pathway on exposure to Bisphenol-A in hypertensive rat model

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4. Plantain peels restore sexual performance, hormonal imbalance, and modulate nitric oxide production and key enzymes of penile function in paroxetine‐sexually impaired male rats;Journal of Food Biochemistry;2022-05-24