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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...

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Principais autores: Peng Du, Jia Song, Huirui Qiu, Haorui Liu, Li Zhang, Junhan Zhou, Shengping Jiang, Jinyu Liu, Yu Zheng, Min Wang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-05-01
Serier:Molecules
Fag:
Shanxi-aged vinegar
polyphenol extract
anti-inflammation
RAW264.7 macrophages
mice
Online adgang:https://www.mdpi.com/1420-3049/26/9/2745
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