Anti-Inflammatory Effects of 3-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, an Active Component of Korean Cabbage Kimchi, in Lipopolysaccharide-Stimulated BV2 Microglia-Reference-Cited by-同舟云学术

Anti-Inflammatory Effects of 3-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, an Active Component of Korean Cabbage Kimchi, in Lipopolysaccharide-Stimulated BV2 Microglia

Published:2015-06 Issue:6 Volume:18 Page:677-684
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Jeong Jin-Woo¹,Choi Il-Whan²,Jo Guk-Heui¹,Kim Gi-Young³,Kim Jinwoo⁴,Suh Hongsuk⁴,Ryu Chung-Ho⁵,Kim Wun-Jae⁶,Park Kun-Young⁷,Choi Yung Hyun¹⁸

Affiliation:

1. Department of Biochemistry, Dongeui University College of Korean Medicine, Busan, Korea.

2. Department of Microbiology, College of Medicine, Inje University, Busan, Korea.

3. Department of Marine Life Sciences, Jeju National University, Jeju, Korea.

4. Department of Chemistry, Pusan National University, Busan, Korea.

5. Division of Applied Life Science, Gyeongsang National University, Jinju, Korea.

6. Department of Urology, Chungbuk National University College of Medicine, Cheongju, Korea.

7. Department of Food and Nutrition, Busan National University, Busan, Korea.

8. Anti-Aging Research Center & Blue-Bio Industry RIC, Dongeui University, Busan, Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2014.3275

Reference34 articles.

1. Microglia and inflammation-mediated neurodegeneration: Multiple triggers with a common mechanism

2. Neuroprotective role of the innate immune system by microglia

3. Microglial Activation and its Implications in the Brain Diseases

4. Role of pro-inflammatory cytokines released from microglia in neurodegenerative diseases

5. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

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