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Poljsak, B. and Jamik, P. (2010) Methodology for Oxidative State Detection in Biological Systems. In: Kozyrev, D. and Slutsky, V., Eds., Handbook of Free Radicals: Formation, Types and Effects, Cell Biology Research Progress Series, Nova Science, New York.

has been cited by the following article:

• TITLE: Comparative Analysis on the Haematological Parameters and Antioxidant Levels of Parboiled and Un-Parboiled Dichlorvos (DDVP)-Treated Beans

  AUTHORS: Nwuke Chinedu, Nwauzobilom Darlington

  KEYWORDS: Dichlorvos, Vigna unguiculata, Reactive Oxygen Species, Antioxidant Enzymes

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.7 No.11, November 7, 2019

  ABSTRACT: This study comparatively evaluates the haematological and antioxidant effects of differently prepared (parboiled and un-parboiled) beans treated with sniper (i.e. a dichlorvos insecticide) and fed to wistar albino rats. Thirty (30) male wistar albino rats of known body weight were assigned into six (6) groups of 5 each. The groups received: 70 g and 30 g of un-parboiled beans (groups 1 & 2), 70 g and 30 g (groups 3 & 4) of parboiled beans compounded in the pellets as feed stock, beans only and standard feed for a period of 30 days. The rats were euthanized, and blood samples were collected after the termination of the study. Dichlorvos significantly decreased (P