Proteinaceous constituents of red cabbage juice increase IL-10, but decrease TNF-α secretions using LPS-stimulated mouse splenocytes

Journal of Food and Drug Analysis

Volumn 18, Issue 1, 2010, Pages 15-23

  Lin, Jin Yuarn ^a   Li, Chia Yuan ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Interleukin (IL 10); Lipopolysaccharide (LPS) Stimulated mouse splenocytes; Proteinaceous constituents; Red cabbage; Tumor necrosis factor (TNF )

Indexed keywords

ACTIVATED CARBON; AMMONIUM SULFATE; CARBOHYDRATE; FLAVONOID; INTERLEUKIN 10; LIPOPOLYSACCHARIDE; PHENOL DERIVATIVE; PROTEIN; TUMOR NECROSIS FACTOR ALPHA;

ANIMAL CELL; ARTICLE; CABBAGE; CYTOKINE RELEASE; FOOD ANALYSIS; FOOD COMPOSITION; FREEZE DRYING; MOUSE; NONHUMAN; SPLEEN CELL;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 77951870317     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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