Comparative Study on Anti-Inflammatory Effect of Polysaccharides from Vinegar-Baked Radix Bupleuri Using Different Methods

[Image: see text] The impact of the extraction method on the physiochemical characteristics and anti-inflammatory effect of polysaccharides from vinegar-baked Radix Bupleuri (VBCPs) was studied. Five extraction methods were employed to obtain the VBCPs: hot water extraction (HW), ultrasound-assisted...

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Detalles Bibliográficos
Autores principales: Wei, Ni, Wang, Xiaoshuang, Wu, Yayun, Liu, Lijuan, Zhao, Ya, Zhao, Ruizhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10433348/
https://www.ncbi.nlm.nih.gov/pubmed/37599940
http://dx.doi.org/10.1021/acsomega.3c02590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10433348/
https://www.ncbi.nlm.nih.gov/pubmed/37599940
http://dx.doi.org/10.1021/acsomega.3c02590

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