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Phenolic Compounds and Ginsenosides in Ginseng Shoots and Their Antioxidant and Anti-Inflammatory Capacities in LPS-Induced RAW264.7 Mouse Macrophages

We conducted this study for the first time to evaluate changes in the composition and contents of phenolic compounds and ginsenosides in ginseng shoot extracts (GSEs) prepared with different steaming times (2, 4, and 6 h) at 120 °C, as well as their antioxidant and anti-inflammatory activities in li...

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Detalles Bibliográficos
Autores principales:	Yao, Fan, Xue, Qiang, Li, Ke, Cao, Xinxin, Sun, Liwei, Liu, Yujun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627944/ https://www.ncbi.nlm.nih.gov/pubmed/31212928 http://dx.doi.org/10.3390/ijms20122951

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