Chemical composition and anti-inflammatory activity of a pectic polysaccharide isolated from sweet pepper using a simulated gastric medium

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 309-315

  Popov, Sergey V ^a   Ovodova, Raisa G ^a   Golovchenko, Victoria V ^a   Popova, Galina Yu ^a   Viatyasev, Feodor V ^a   Shashkov, Alexandre S ^b   Ovodov, Yury S ^a  

^a INSTITUTE OF PHYSIOLOGY   (Russian Federation)

^b N D ZELINSKY INSTITUTE OF ORGANIC CHEMISTRY   (Russian Federation)

Author keywords

Anti inflammatory activity; Capsicum annum; Gastric medium; Pectin; Structural features

Indexed keywords

ANTI-INFLAMMATORY ACTIVITY; CAPSICUM ANNUM; GASTRIC MEDIUM; PECTIN; STRUCTURAL FEATURE;

CHROMATOGRAPHY; DRUG PRODUCTS; ESTERS; HYDROCHLORIC ACID; ION EXCHANGE; RESONANCE;

NUCLEAR MAGNETIC RESONANCE;

ARABINOSE; CAPSICUMAN; GALACTOSE; GALACTURONIC ACID; HYDROCHLORIC ACID; INTERLEUKIN 10; LIPOPOLYSACCHARIDE; PECTIN; PEPSIN A; POLYSACCHARIDE; RHAMNOSE; TUMOR NECROSIS FACTOR ALPHA; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANTIINFLAMMATORY ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; CYTOKINE PRODUCTION; LETHAL DOSE; MALE; MOUSE; NONHUMAN; SIMULATION; STOMACH JUICE; STOMACH PH; SURVIVAL; SWEET PEPPER;

ARA; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; MUS;

EID: 77955267214     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.038     Document Type: Article

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