Scanning electron microscopic study of erythrocyte membrane ATPases

  • Karenia Darwich
Keywords: ATP, erythrocyte, Phospholipid asymmetry, Enzyme activities, haemoagglutination test


Spices, which are consumed as food adjuncts to enhance the sensory quality of foods, impart characteristic flavour,
aroma and colour to foods. In the past three decades, many beneficial physiological effects of spices have been
experimentally documented, of which the hypolipidaemic potential of a few spices is likely to have far-reaching
beneficial implications.