Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation

Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases. However, there has been no comprehensive evaluation of the anti-inflammatory activity of polyphenols extracted from Shanxi-aged vinegar (S...

Descripción completa

Detalles Bibliográficos
Autores principales: Du, Peng, Song, Jia, Qiu, Huirui, Liu, Haorui, Zhang, Li, Zhou, Junhan, Jiang, Shengping, Liu, Jinyu, Zheng, Yu, Wang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124351/
https://www.ncbi.nlm.nih.gov/pubmed/34067016
http://dx.doi.org/10.3390/molecules26092745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124351/
https://www.ncbi.nlm.nih.gov/pubmed/34067016
http://dx.doi.org/10.3390/molecules26092745

Ejemplares similares