Enhanced antioxidant and anti-inflammatory activities of monascus Pilosus fermented products by addition of turmeric to the medium

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 23, 2009, Pages 11397-11405

  Kuo, Chia Feng ^a   Chyau, Charng Cherng ^b   Wang, Tsu Shing ^c   Li, Chien R U ^a   Hu, Tzu Jung ^a  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

^c CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Anti Inflammation; Antioxidant; Monascus pilosus; Turmeric

Indexed keywords

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CYTOKINE; NITRIC OXIDE; PLANT EXTRACT; TURMERIC EXTRACT;

ANIMAL; ARTICLE; CELL LINE; CELL SURVIVAL; CHEMISTRY; CULTURE MEDIUM; CURCUMA LONGA; DRUG EFFECT; FERMENTATION; HUMAN; METABOLISM; MONASCUS; MOUSE;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CELL LINE; CELL SURVIVAL; CULTURE MEDIA; CURCUMA; CYTOKINES; FERMENTATION; HUMANS; MICE; MONASCUS; NITRIC OXIDE; PLANT EXTRACTS;

CURCUMA LONGA; MONASCUS; MONASCUS PILOSUS;

EID: 72449123231     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9027798     Document Type: Article

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