Influence of heat processing on the anti-inflammatory activity of fresh Smilax glabra based on PDE4 inhibition

Smilax glabra Roxb. (SG) is widely used as functional food with various beneficial effects. Fresh SG without processing has been eaten directly for anti-inflammation from ancient China, while the underlying mechanism remains underexplored. This study aims to investigate the anti-inflammatory activit...

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Detalles Bibliográficos
Autores principales: Wu, Youjiao, He, Lili, Yang, Yi, Yan, Zhigang, Zhang, Zhifeng, Yao, Xiaojun, Luo, Pei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532784/
https://www.ncbi.nlm.nih.gov/pubmed/36211720
http://dx.doi.org/10.1016/j.fochx.2022.100425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532784/
https://www.ncbi.nlm.nih.gov/pubmed/36211720
http://dx.doi.org/10.1016/j.fochx.2022.100425

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