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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...

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Detalhes bibliográficos
Publicado no:Int J Mol Sci
Main Authors: Yao, Fan, Xue, Qiang, Li, Ke, Cao, Xinxin, Sun, Liwei, Liu, Yujun
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
Assuntos:
Acesso em linha: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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