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Phenolic Compounds and Ginsenosides in Ginseng Shoots and Their Antioxidant and Anti-Inflammatory Capacities in LPS-Induced RAW264.7 Mouse Macrophages

We conducted this study for the first time to evaluate changes in the composition and contents of phenolic compounds and ginsenosides in ginseng shoot extracts (GSEs) prepared with different steaming times (2, 4, and 6 h) at 120 °C, as well as their antioxidant and anti-inflammatory activities in li...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Int J Mol Sci
Egile Nagusiak: Yao, Fan, Xue, Qiang, Li, Ke, Cao, Xinxin, Sun, Liwei, Liu, Yujun
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2019
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6627944/
https://ncbi.nlm.nih.gov/pubmed/31212928
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms20122951
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