In vitro anti-inflammatory properties of honey flavonoids: A review

Author:

Silva Bibiana,Biluca Fabíola Carina,Gonzaga Luciano Valdemiro,Fett Roseane,Dalmarco Eduardo Monguilhott,Caon Thiago,Costa Ana Carolina Oliveira

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference146 articles.

1. Anti-inflammatory activity of flavonoids from Chrozophora tinctoria;Abdallah;Phytochemistry Letters,2015

2. Antioxidant and anti-inflammatory activities of the major phenolics from Zygophyllum simplex L;Abdallah;Journal of Ethnopharmacology,2017

3. Protective effects of Manuka honey on LPS-treated RAW 264.7 macrophages. Part 1: Enhancement of cellular viability, regulation of cellular apoptosis and improvement of mitochondrial functionality;Afrin;Food and Chemical Toxicology,2018

4. Neuroprotective role of chrysin in attenuating loss of dopaminergic neurons and improving motor, learning and memory functions in rats;Ahmed;International Journal of Health Sciences,2018

5. Activation of AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing;Alvarez-Suarez;Journal of Functional Foods,2016

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