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Oxidative Medicine and Cellular Longevity
Volume 2013, Article ID 743938, 7 pages
http://dx.doi.org/10.1155/2013/743938
Research Article

Neuroprotective Effect of Tea Polyphenols on Oxyhemoglobin Induced Subarachnoid Hemorrhage in Mice

1Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
2School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
3Department of Neurosurgery, The First Affiliated Hospital of Xinxiang Medical University, Weihui, Henan 453100, China

Received 4 May 2013; Accepted 15 May 2013

Academic Editor: Renata Santos

Copyright © 2013 Haizhen Mo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Haizhen Mo, Ying Chen, Liyong Huang, Hao Zhang, Juxiang Li, and Wenke Zhou, “Neuroprotective Effect of Tea Polyphenols on Oxyhemoglobin Induced Subarachnoid Hemorrhage in Mice,” Oxidative Medicine and Cellular Longevity, vol. 2013, Article ID 743938, 7 pages, 2013. https://doi.org/10.1155/2013/743938.