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WANG YITAO [1]
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2019 [1]
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FOOD CHEMI... [1]
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The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation
Journal article
FOOD CHEMISTRY, 2019,Volume: 290,Page: 239-245
Authors:
Lingchao Miao
;
Hongxun Tao
;
Yu Peng
;
Shengpeng Wang
;
Zhangfeng Zhong
;
Hesham El-Seedi
;
Simona Dragan
;
Gokhan Zengin
;
Wai San Cheang
;
Yitao Wang
;
Jianbo Xiao
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Submit date：2019/11/22
PortuL.ca OL.racea L.
Flavonoids
Lipopolysaccharide
Anti-inflammatory Effects
Nf-κb
Mapk
