Anti-inflammatory effects of black rice, cyanidin-3-O-β-d-glycoside, and its metabolites, cyanidin and protocatechuic acid

Author:

Min Sung-Won,Ryu Su-Noh,Kim Dong-Hyun

Publisher

Elsevier BV

Subject

Pharmacology,Immunology,Immunology and Allergy

Reference33 articles.

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4. Polymeric procyanidins as radical-scavenging components in red-hulled rice;Oki;J. Agric. Food Chem.,2002

5. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems;Hu;J. Agric. Food Chem.,2003

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