The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids

Boswellic acids (BAs), as the main components of frankincense, exhibit notable anti-inflammatory properties. However, their pharmaceutical development has been severely limited by their poor oral bioavailability. Traditional Chinese medicinal processing, called Pao Zhi, is believed to improve bioava...

Descripción completa

Detalles Bibliográficos
Autores principales: Liang, Dongrui, Ning, Zhangchi, Song, Zhiqian, Wang, Chun, Liu, Yuanyan, Wan, Xiaoying, Peng, Shitao, Liu, Zhenli, Lu, Aiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804284/
https://www.ncbi.nlm.nih.gov/pubmed/31547594
http://dx.doi.org/10.3390/molecules24193453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804284/
https://www.ncbi.nlm.nih.gov/pubmed/31547594
http://dx.doi.org/10.3390/molecules24193453

Ejemplares similares