Cargando…

Anti-Inflammatory Effect of an Apigenin-Maillard Reaction Product in Macrophages and Macrophage-Endothelial Cocultures

Chronic inflammation is involved in the progression of various diseases, while dietary flavonoids are reported to possess antioxidative and anti-inflammatory properties against age-related diseases. Previously, an apigenin-Maillard reaction product, dimethylglyoxal apigenin (DMA), was identified by...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhou, Qian, Xu, Hui, Yu, Wenzhe, Li, Edmund, Wang, Mingfu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2019
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6541947/ https://www.ncbi.nlm.nih.gov/pubmed/31223429 http://dx.doi.org/10.1155/2019/9026456

Ejemplares similares

Flavonoid Apigenin Inhibits Lipopolysaccharide-Induced Inflammatory Response through Multiple Mechanisms in Macrophages
por: Zhang, Xiaoxuan, et al.
Publicado: (2014)

Editorial: Inhibition strategies on the formation of Maillard reaction products in food
por: Wu, Qian, et al.
Publicado: (2023)

Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
por: Ioannou, Aristos, et al.
Publicado: (2017)

Apigenin Inhibits the Progression of Osteoarthritis by Mediating Macrophage Polarization
por: Ji, Xueyan, et al.
Publicado: (2023)

Apparent ileal digestibility of Maillard reaction products in growing pigs
por: Salazar-Villanea, Sergio, et al.
Publicado: (2018)

Antioxidative activity of oyster protein hydrolysates Maillard reaction products
por: He, Shan, et al.
Publicado: (2020)

Tangeretin Improves Glucose Uptake in a Coculture of Hypertrophic Adipocytes and Macrophages by Attenuating Inflammatory Changes
por: Shin, Hye-Sun, et al.
Publicado: (2017)

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
por: Tamanna, Nahid, et al.
Publicado: (2015)

Maillard reaction products and potatoes: have the benefits been clearly assessed?
por: Liska, DeAnn J., et al.
Publicado: (2015)

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
por: Xin, Ran, et al.
Publicado: (2022)

Maillard Reaction Induced Changes in Allergenicity of Food
por: Gou, Jingkun, et al.
Publicado: (2022)

The Maillard reaction in traditional method sparkling wine
por: Charnock, Hannah M., et al.
Publicado: (2022)

Insights into flavor and key influencing factors of Maillard reaction products: A recent update
por: Liu, Shuyun, et al.
Publicado: (2022)

IRS-1 pY612 and Akt-1/PKB pT308 Phosphorylation and Anti-inflammatory Effect of Diindolylmethane in Adipocytes Cocultured with Macrophages
por: López-Vázquez, Alfonso, et al.
Publicado: (2017)

Simulated Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions
por: Hemmler, Daniel, et al.
Publicado: (2019)

Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose
por: Dai, Kexin, et al.
Publicado: (2023)

Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide
por: Wang, Qingyu, et al.
Publicado: (2023)

Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats
por: Wang, Jin-Zhi, et al.
Publicado: (2016)

Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
por: Cui, Jingwei, et al.
Publicado: (2022)

Evolution of Complex Maillard Chemical Reactions, Resolved in Time
por: Hemmler, Daniel, et al.
Publicado: (2017)

Evaluation of pectin extractions and their application in the alkaline Maillard reaction
por: Guízar-Amezcua, María-Guadalupe, et al.
Publicado: (2022)

Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk
por: Bi, Haixin, et al.
Publicado: (2023)

Anti-Oxidant and Anti-Diabetes Potential of Water-Soluble Chitosan–Glucose Derivatives Produced by Maillard Reaction
por: Tran, Thi Ngoc, et al.
Publicado: (2019)

Apigenin Increases SHIP-1 Expression, Promotes Tumoricidal Macrophages and Anti-Tumor Immune Responses in Murine Pancreatic Cancer
por: Villalobos-Ayala, Krystal, et al.
Publicado: (2020)

Resveratrol as a Bioenhancer to Improve Anti-Inflammatory Activities of Apigenin
por: Lee, Jin-Ah, et al.
Publicado: (2015)

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products
por: Hafsa, Jawhar, et al.
Publicado: (2019)

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
por: Ni, Zhi-Jing, et al.
Publicado: (2021)

Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium
por: Wong, Catherine W. Y., et al.
Publicado: (2023)

Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
por: Zhao, Xiaoxuan, et al.
Publicado: (2023)

A macrophage-T cell coculture model for severe tissue injury-induced T cell death
por: Zhu, Jie, et al.
Publicado: (2021)

Polyphenols and Maillard Reaction Products in Dried Prunus spinosa Fruits: Quality Aspects and Contribution to Anti-Inflammatory and Antioxidant Activity in Human Immune Cells Ex Vivo
por: Magiera, Anna, et al.
Publicado: (2022)

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates
por: Xiong, G.Y., et al.
Publicado: (2020)

Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents
por: Wang, Qiang, et al.
Publicado: (2022)

Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity
por: Viturat, Supapit, et al.
Publicado: (2023)

Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
por: Han, Zhonghui, et al.
Publicado: (2019)

Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)
por: Teodorowicz, Malgorzata, et al.
Publicado: (2018)

Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems
por: Pastoriza, Silvia, et al.
Publicado: (2016)

New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction
por: Delgado-Andrade, Cristina
Publicado: (2017)

Maillard reaction in vivo and its relevance to diseases: editorial and dedication
por: Takahashi, Motoko, et al.
Publicado: (2021)

Application of the Products from the Maillard Reaction of Polyglutamic Acid and Glucose to Prepare Colored and Bioactive Silk
por: Zhang, Wen, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_iarg8lqp35fig07djcum6ob6cd