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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

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