Protective effect of blueberry anthocyanins in a CCL4-induced liver cell model-Reference-Cited by-同舟云学术

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Protective effect of blueberry anthocyanins in a CCL4-induced liver cell model

Published:2015-03 Issue:2 Volume:60 Page:1105-1112
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chen Jian,Zhao Ying,Tao Xiao-yun,Zhang Meng,Sun Ai-dong

Funder

National Natural Science Foundation

The Fundamental Research Funds for the Central Universities of China

National Natural Science Base Fund

The National Science & Technology Pillar Program

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL);Astadi;Food Chemistry,2009

2. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2004

3. IL-10, regulatory T cells, and Kupffer cells mediate tolerance in concanavalin A-induced liver injury in mice;Erhardt;Hepatology,2007

4. Role of cytochromes P450 in chemical toxicity and oxidative stress: studies with CYP2E1;Gonzalez;Mutation Research,2005

5. Cytotoxic effects of digalloyl dimer anthocyanins in human cancer cell lines;Gorettaa;Nutritional Biochemistry,2008

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