Flavone deglycosylation increases their anti-inflammatory activity and absorption

Molecular Nutrition and Food Research

Volumn 56, Issue 4, 2012, Pages 558-569

  Hostetler, Gregory ^a   Riedl, Ken ^a   Cardenas, Horacio ^a   Diosa Toro, Mayra ^a   Arango, Daniel ^a   Schwartz, Steven ^a   Doseff, Andrea I ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Apigenin; Bioactive food components; Flavones; Inflammation; Macrophages

Indexed keywords

ANTIINFLAMMATORY AGENT; AUTACOID; FLAVONE DERIVATIVE; GLYCOSIDE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; LIPOPOLYSACCHARIDE; PLANT EXTRACT; TUMOR NECROSIS FACTOR ALPHA;

ABSORPTION; ANIMAL; ARTICLE; C57BL MOUSE; CELERY; CELL LINE; CHEMISTRY; DRUG ANTAGONISM; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; METABOLISM; MOUSE; TANDEM MASS SPECTROMETRY;

ABSORPTION; ANIMALS; ANTI-INFLAMMATORY AGENTS; APIUM GRAVEOLENS; CELL LINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONES; GLYCOSIDES; GLYCOSYLATION; INFLAMMATION MEDIATORS; LIPOPOLYSACCHARIDES; MALE; MICE; MICE, INBRED C57BL; NF-KAPPA B; PLANT EXTRACTS; TANDEM MASS SPECTROMETRY; TUMOR NECROSIS FACTOR-ALPHA;

APIUM GRAVEOLENS VAR. DULCE; MUS;

EID: 84859736687     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201100596     Document Type: Article

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