Abstract
Conference Article| November 01 1997 84 The inhibition of prostaglandin biosynthesis by human haptoglobin and its relationship with haemoglobin binding SHEIKH A. SAEED; SHEIKH A. SAEED 1Department of Physiology and Pharmacology, The Aga Khan University, Karachi-74800, Pakistan Search for other works by this author on: This Site PubMed Google Scholar FARAH MAHMOOD; FARAH MAHMOOD 1Department of Physiology and Pharmacology, The Aga Khan University, Karachi-74800, Pakistan Search for other works by this author on: This Site PubMed Google Scholar BUKHTIAR H. SHAH; BUKHTIAR H. SHAH 1Department of Physiology and Pharmacology, The Aga Khan University, Karachi-74800, Pakistan Search for other works by this author on: This Site PubMed Google Scholar ANWAR H. GILANI ANWAR H. GILANI 1Department of Physiology and Pharmacology, The Aga Khan University, Karachi-74800, Pakistan Search for other works by this author on: This Site PubMed Google Scholar Biochem Soc Trans (1997) 25 (4): S618. https://doi.org/10.1042/bst025s618 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation SHEIKH A. SAEED, FARAH MAHMOOD, BUKHTIAR H. SHAH, ANWAR H. GILANI; 84 The inhibition of prostaglandin biosynthesis by human haptoglobin and its relationship with haemoglobin binding. Biochem Soc Trans 1 November 1997; 25 (4): S618. doi: https://doi.org/10.1042/bst025s618 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Society Transactions Search Advanced Search Keywords: Hp, haptoglobin, Hb, haemoglobin, PG, prostaglandin, BSV, bovine seminal vesicle, AA, arachidonic acid This content is only available as a PDF. © 1997 Biochemical Society1997 Article PDF first page preview Close Modal You do not currently have access to this content.
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