Anti-inflammatory Effect of Digalactosyldiacylglycerol-monoestolide, a Characteristic Glycolipid in Oats
Author:
Affiliation:
1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University
2. R&D Center, Calbee, Inc.
Publisher
Japanese Society of Nutrition and Food Science
Link
https://www.jstage.jst.go.jp/article/jsnfs/77/2/77_97/_pdf
Reference23 articles.
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2. 2) El Assar M, Angulo J, Rodríguez-Mañas L (2013) Oxidative stress and vascular inflammation in aging. Free Radic Biol Med 65: 380-401.
3. 3) Sakai S, Murata T, Tsubosaka Y, Ushio H, Hori M, Ozaki H (2012) gamma-Oryzanol reduces adhesion molecule expression in vascular endothelial cells via suppression of nuclear factor-kappaB activation. J Agric Food Chem 60: 3367-72.
4. 4) Minatel IO, Francisqueti FV, Correa CR, Lima GP (2016) Antioxidant activity of gamma-oryzanol: A complex network of interactions. Int J Mol Sci 17: 1107.
5. 5) Kobayashi E, Ito J, Shimizu N, Kokumai T, Kato S, Sawada K, Hashimoto H, Eitsuka T, Miyazawa T, Nakagawa K (2019) Evaluation of γ-oryzanol accumulation and lipid metabolism in the body of mice following long-term administration of γ-oryzanol. Nutrients 11: 104.
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