Pomegranate peel polyphenols inhibit lipid accumulation and enhance cholesterol efflux in raw264.7 macrophages-Reference-Cited by-同舟云学术

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Pomegranate peel polyphenols inhibit lipid accumulation and enhance cholesterol efflux in raw264.7 macrophages

Published:2016 Issue:7 Volume:7 Page:3201-3210
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhao Shengjuan¹²³⁴⁵,Li Jianke¹²³⁴⁶,Wang Lifang¹²³⁴,Wu Xiaoxia¹²³⁴

Affiliation:

1. College of Food Engineering and Nutritional Science

2. Shaanxi Normal University

3. Xi'an 710119

4. China

5. College of Food & Bioengineering

6. University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization

Abstract

Pomegranate peel polyphenols hindered ox-LDL-induced raw264.7 foam cell formation, by decreasing CD36 and promoting ABCA1 and LXRα expression.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00347H

Reference36 articles.

1. Inhibition of macrophage-derived foam cell formation by ezetimibe via the caveolin-1/MAPK pathway

2. Role of macrophage scavenger receptors in atherosclerosis

3. Resveratrol mediates anti-atherogenic effects on cholesterol flux in human macrophages and endothelium via PPARγ and adenosine

4. Telmisartan Enhances Cholesterol Efflux from THP-1 Macrophages by Activating PPARγ

5. Quantitative determination of major polyphenol constituents in pomegranate products

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