Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cells
Author:
Affiliation:
1. Department of Biotechnology and Food Microbiology
2. Poznań University of Life Sciences
3. 60-627 Poznań
4. Poland
5. Institute of Food Technology of Plant Origin
6. Poznan 60-624
Abstract
Purple carrot anthocyanins suppress inflammatory pathways by down-regulation of the expression of proinflammatory genes and mediators.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO00890E
Reference26 articles.
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