Mulberry vinegar attenuates lipopolysaccharide and interferon gamma‐induced inflammatory responses in C6 glial cells
Author:
Affiliation:
1. Department of Food Science and Nutrition Pusan National University Busan South Korea
2. Department of Food Science and Nutrition Gyeongsang National University Jinju South Korea
Funder
National Research Foundation of Korea
Publisher
Hindawi Limited
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14197
Reference40 articles.
1. Characteristics of fermented vinegar using mulberry and its antioxidant activity
2. Lipopolysaccharide-Induced Neuroinflammation as a Bridge to Understand Neurodegeneration
3. Interleukin-1 Beta—A Friend or Foe in Malignancies?
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1. Role of microencapsulated Lactobacillus plantarum in alleviating intestinal inflammatory damage through promoting epithelial proliferation and differentiation in layer chicks;Frontiers in Microbiology;2023-11-20
2. Bioconversion of Agricultural and Food Wastes to Vinegar;Updates on Fermentation [Working Title];2023-01-06
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