Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells

Author:

Bezerra Iglesias de Lacerda,Caillot Adriana Rute Cordeiro,Palhares Lais Cristina Gusmão Ferreira,Santana-Filho Arquimedes Paixão,Chavante Suely Ferreira,Sassaki Guilherme Lanzi

Funder

Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Financiadora de Estudos e Projetos

UFPR NMR Center

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference73 articles.

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2. Involvement of reactive oxygen species in toll-like receptor 4-dependent activation of NF-κB;Asehnoune;The Journal of Immunology,2004

3. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process;Ayestarán;Analytica Chimica Acta,2004

4. Polysaccharide effects on cross-flow microfiltration of two red wines with a microporous alumina membrane;Belleville;Journal Food Science,1991

5. Isolation, purification, and characterization of an arabinogalactan from a red wine;Brillouet;American Journal of Enology and Viticulture,1990

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