Anti-Inflammatory and Anti-Nociceptive Activities of Native and Modified Hen Egg White Lysozyme-Reference-Cited by-同舟云学术

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Anti-Inflammatory and Anti-Nociceptive Activities of Native and Modified Hen Egg White Lysozyme

Published:2016-10 Issue:10 Volume:19 Page:978-982
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Carrillo Wilman¹²,Spindola Humberto³,Ramos Mercedes¹,Recio Isidra¹,Carvalho Joao Ernesto³

Affiliation:

1. Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid, Madrid, Spain.

2. Faculty of Science and Food Engineering, Technical University of Ambato, Ambato, Ecuador.

3. Chemical, Biological and Agricultural Pluridisciplinary Research Center, State University of Campinas (Unicamp), SP, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2015.0141

Reference25 articles.

1. Origin and physiological roles of inflammation

2. NSAID gastropathy and enteropathy: distinct pathogenesis likely necessitates distinct prevention strategies

3. Database Survey of Anti-Inflammatory Plants in South America: A Review

4. Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin

5. Antibacterial Activity of Hen Egg White Lysozyme Modified by Heat and Enzymatic Treatments against Oenological Lactic Acid Bacteria and Acetic Acid Bacteria

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4. Enterotoxigenic Escherichia coli infection of weaned pigs: Intestinal challenges and nutritional intervention to enhance disease resistance;Frontiers in Immunology;2022-08-05

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