@article{ref1,
title="Acute toxicity and anti-inflammatory effect of processed products of gamboge",
journal="Zhongguo Zhong Yao Za Zhi",
year="1996",
author="Kong, L. and Yé, D. and Wang, Shaowei and Xu, Ying and Bian, J.",
volume="21",
number="4",
pages="214-6, 255",
abstract="The acute toxicity and anti-inflammatory effect of processed and raw Gamboge were compared. The results showed that the acute toxicity of processed Gamboge was less than that of the raw one, while both had significant anti-inflammatory effect alike. Among the differently processed products, those boiled with lotus leaf juice and steamed by high pressure were better.<p /><p>Language: zh</p>",
language="zh",
issn="1001-5302",
doi="",
url="http://dx.doi.org/"
}