Enhanced anti-inflammatory activities of Monascus pilosus fermented products by addition of ginger to the medium.

Journal of agricultural and food chemistry

Volumn 58, Issue 22, 2010, Pages 12006-12013

  Chen, Chin Chu ^a   Chyau, Charng Cherng ^b   Liao, Chen Chung ^b   Hu, Tzu Jung ^b   Kuo, Chia Feng ^b  

^a Grape King Biotechnology Inc   (Taiwan)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFLAMMATORY AGENT; CYTOKINE; PLANT EXTRACT;

ANIMAL; ARTICLE; BAGG ALBINO MOUSE; CELL LINE; CHEMISTRY; CULTURE MEDIUM; DRUG EFFECT; FERMENTATION; GINGER; GROWTH, DEVELOPMENT AND AGING; HUMAN; IMMUNOLOGY; MACROPHAGE; METABOLISM; MONASCUS; MOUSE;

ANIMALS; ANTI-INFLAMMATORY AGENTS; CELL LINE; CULTURE MEDIA; CYTOKINES; FERMENTATION; GINGER; HUMANS; MACROPHAGES; MICE; MICE, INBRED BALB C; MONASCUS; PLANT EXTRACTS;

EID: 79952278733     PISSN: None     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103070m     Document Type: Article

References (0)