Suppression of Lipopolysaccharide and Galactosamine-Induced Hepatic Inflammation by Red Grape Pomace-Reference-Cited by-同舟云学术

Suppression of Lipopolysaccharide and Galactosamine-Induced Hepatic Inflammation by Red Grape Pomace

Published:2012-09-04 Issue:36 Volume:60 Page:9315-9320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nishiumi Shin¹²,Mukai Rie¹,Ichiyanagi Takashi³,Ashida Hitoshi¹

Affiliation:

1. Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan

2. Division of Gastroenterology, Department of Internal Medicine, Kobe University Graduate School of Medicine, 7-5-1 Kusunoki-cho, Chuo-ku, Kobe, Hyogo 657-0017, Japan

3. Department of Environmental Science, Niigata Institute of Technology, 1719 Fujihashi, Kashiwazaki, Niigata 945-1195, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302298n

Reference32 articles.

1. Phenolic Content and Antioxidant Capacity of Muscadine Grapes

2. Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

3. Direct HPLC Analysis of Quercetin and trans-Resveratrol in Red Wine, Grape, and Winemaking Byproducts

4. Dietary Polyphenols and the Prevention of Diseases

5. Antioxidant Activities of Grape (Vitis vinifera) Pomace Extracts

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