Isoflavones daidzin and daidzein inhibit lipopolysaccharide-induced inflammation in RAW264.7 macrophages

BACKGROUND: Inflammation contributes to various diseases and soybeans and legumes are shown to reduce inflammation. However, the bioactive ingredients involved and mechanisms are not completely known. We hypothesized that soy isoflavones daidzin and daidzein exhibit anti-inflammatory effect in lipop...

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Detalles Bibliográficos
Autores principales: Tan, Yi, Zhang, Xutao, Cheang, Wai San
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9380348/
https://www.ncbi.nlm.nih.gov/pubmed/35974408
http://dx.doi.org/10.1186/s13020-022-00653-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9380348/
https://www.ncbi.nlm.nih.gov/pubmed/35974408
http://dx.doi.org/10.1186/s13020-022-00653-0

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