Black soybean anthocyanins attenuate inflammatory responses by suppressing reactive oxygen species production and mitogen activated protein kinases signaling in lipopolysaccharide-stimulated macrophages-Reference-Cited by-同舟云学术

Black soybean anthocyanins attenuate inflammatory responses by suppressing reactive oxygen species production and mitogen activated protein kinases signaling in lipopolysaccharide-stimulated macrophages

Published:2017 Issue:5 Volume:11 Page:357
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Kim Jin Nam¹,Han Sung Nim²,Ha Tae Joung³,Kim Hye-Kyeong¹

Affiliation:

1. Department of Food Science and Nutrition, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonngi 14662, Korea.

2. Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea.

3. National Institute of Crop Science, Rural Development Administration (RDA), Wanju-gun, Jeonbuk 54875, Korea.

Funder

Rural Development Administration

Catholic University of Korea

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://synapse.koreamed.org/pdf/10.4162/nrp.2017.11.5.357

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