Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule-Reference-Cited by-同舟云学术

Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule

Published:2019-03 Issue: Volume:277 Page:706-712
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Gui-Lin,Fan Min-Xia,Wu Jian-Lin,Li Na^ORCID,Guo Ming-Quan

Funder

Natural Science Foundation of China

Macau Science and Technology Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence;Chen;Critical Reviews in Food Science and Nutrition,2017

2. Analysis of flavonoids from lotus (Nelumbo nucifera) leaves using high performance liquid chromatography/photodiode array detector tandem electrospray ionization mass spectrometry and an extraction method optimized by orthogonal design;Chen;Journal of Chromatography A,2012

3. Screening for anti-proliferative and anti-inflammatory components from Rhamnus davurica Pall. using bio-affinity ultrafiltration with multiple drug targets;Chen;Analytical and Bioanalytical Chemistry,2018

4. The phenolic fraction of mentha haplocalyx and its constituent linarin ameliorate inflammatory response through inactivation of NF-kappaB and MAPKs in lipopolysaccharide-induced RAW264.7 Cells;Chen;Molecules,2017

5. Modulation of the activity of pro-inflammatory enzymes, COX-2 and iNOS, by chrysin derivatives;Cho;Pharmacological Research,2004

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