Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 771-781

  Lin, Jin Yuarn ^a   Li, Chia Yuan ^a   Hwang, I Farn ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Anthocyanins; Brassica oleracea L.; Flavonoids; IL 10; Interleukin (IL) 6; Lipopolysaccharide (LPS) stimulated splenocytes; Malvidin; Phenolics; Red cabbage

Indexed keywords

ANTHOCYANIN; CHARCOAL; CYTOKINE; FLAVONOID; GLYCOSIDE; INTERLEUKIN 10; INTERLEUKIN 1BETA; INTERLEUKIN 6; LIPOPOLYSACCHARIDE; MALVIDIN 3 GLUCOSIDE; MALVIDIN 3,5 DIGLUCOSIDE; MALVIDIN 5 GLUCOSIDE; MALVIDIN CHLORIDE; PHENOL DERIVATIVE; PIGMENT; SEPHADEX; TUMOR NECROSIS FACTOR ALPHA; UNCLASSIFIED DRUG;

ADSORPTION; ANIMAL CELL; ANTIINFLAMMATORY ACTIVITY; ARTICLE; CABBAGE; CONTROLLED STUDY; CYTOKINE RELEASE; FEMALE; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFLAMMATION; MOUSE; NONHUMAN; PURIFICATION; SPLEEN CELL; THERMOSTABILITY; ULTRAVIOLET SPECTROSCOPY;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; MURINAE;

EID: 41549107033     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.039     Document Type: Article

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