Dietary n-3 fatty acids, curcumin and capsaicin lower the release of lysosomal enzymes and eicosanoids in rat peritoneal macrophages

Molecular and Cellular Biochemistry

Volumn 203, Issue 1-2, 2000, Pages 153-161

  Joe, Bina ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Capsaicin; Cod liver oil; Curcumin; Eicosanoids; Lysosomal enzymes; Macrophages

Indexed keywords

6 OXOPROSTAGLANDIN F1 ALPHA; ARACHIDONIC ACID; ARACHIS OIL; CAPSAICIN; COCONUT OIL; COD LIVER OIL; COLLAGENASE; CURCUMIN; ELASTASE; ESSENTIAL FATTY ACID; HYALURONIDASE; ICOSANOID; LEUKOTRIENE B4; LEUKOTRIENE C4; LYSOSOME ENZYME; OMEGA 3 FATTY ACID; PROSTAGLANDIN E2;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME RELEASE; INFLAMMATION; LIPID COMPOSITION; MACROPHAGE ACTIVATION; MALE; NONHUMAN; PERITONEUM MACROPHAGE; RAT;

EID: 0033996339     PISSN: 03008177     EISSN: None     Source Type: Journal    
DOI: 10.1023/a:1007005605869     Document Type: Article

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