Mulberry anthocyanin extracts inhibit LDL oxidation and macrophage-derived foam cell formation induced by oxidative LDL

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Liu, L K ^a   Lee, H J ^a   Shih, Y W ^a   Chyau, C C ^b   Wang, C J ^a  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Atherosclerosis; Foam cell formation; LDL oxidation; Mulberry anthocyanin rich extracts; Mulberry water extracts

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; COPPER; LOW DENSITY LIPOPROTEIN; LOW DENSITY LIPOPROTEIN INHIBITOR; OXIDIZED LOW DENSITY LIPOPROTEIN; PICRIC ACID; PLANT EXTRACT; SCAVENGER; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; ATHEROSCLEROSIS; BLOOD; CHEMISTRY; DRUG ANTAGONISM; DRUG EFFECT; FOAM CELL; FRUIT; HUMAN; MACROPHAGE; METABOLISM; MULBERRY; OXIDATION REDUCTION REACTION;

ANTHOCYANINS; ATHEROSCLEROSIS; COPPER; FOAM CELLS; FREE RADICAL SCAVENGERS; FRUIT; HUMANS; LIPOPROTEINS, LDL; MACROPHAGES; MORUS; OXIDATION-REDUCTION; PICRATES; PLANT EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

MORUS (PLANT); MORUS ALBA;

EID: 48749106385     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00801.x     Document Type: Article

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