Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1175-1185

  Oseguera Toledo, Miguel E ^a,b   De Mejia, Elvira Gonzalez ^b   Dia, Vermont P ^b   Amaya Llano, Silvia L ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Antioxidant capacity; COX 2 PGE2; Hydrolysates; Inflammation; iNOS NO; NF B; Phaseolus vulgaris L.

Indexed keywords

ANTIOXIDANT CAPACITY; COX-2/PGE2; HYDROLYSATES; INFLAMMATION; INOS/NO; PHASEOLUS VULGARIS;

HYDROLYSIS; MACROPHAGES; NITRIC OXIDE;

PATHOLOGY;

CYCLOOXYGENASE 2; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; LIPOPOLYSACCHARIDE; NITRIC OXIDE SYNTHASE; PEPSIN A; PHASEOLUS VULGARIS EXTRACT; PLANT EXTRACT; PROSTAGLANDIN; PROSTAGLANDIN E2; PROTEIN HYDROLYSATE; SUBTILISIN; SYNAPTOTAGMIN I; UNCLASSIFIED DRUG;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CELL VIABILITY; CONTROLLED STUDY; HYDROLYSIS; IC 50; INFLAMMATION; MACROPHAGE; NONHUMAN; PHASEOLUS VULGARIS; PROTEIN EXPRESSION; RAT; TRANSACTIVATION;

PHASEOLUS VULGARIS;

EID: 79952535408     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.121     Document Type: Article

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