Using food to reduce H. pylori-associated inflammation

Phytotherapy Research

Volumn 26, Issue 11, 2012, Pages 1620-1625

  Keenan, Jacqueline I ^a   Salm, Nina ^a   Wallace, Alison J ^b   Hampton, Mark B ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

food; gastric cancer; Helicobacter pylori; inflammation

Indexed keywords

HERBACEOUS AGENT; INTERLEUKIN 8; NATURAL PRODUCT; OMEGA 3 FATTY ACID; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR GAMMA; TUMOR NECROSIS FACTOR ALPHA;

ANTIINFLAMMATORY ACTIVITY; ARTICLE; BACTERIAL GROWTH; BROCCOLI; CELL CULTURE; CELL DIVISION; CELL VIABILITY; CONTROLLED STUDY; CYTOKINE RELEASE; DOSE RESPONSE; FOOD COMPOSITION; FOOD PROCESSING; GASTRITIS; HELICOBACTER INFECTION; HELICOBACTER PYLORI; HONEY; INFLAMMATION; MANUKA HONEY; NONHUMAN; RISK FACTOR; SPROUT; STOMACH CANCER;

BRASSICA; CELL LINE; FATTY ACIDS, OMEGA-3; FUNCTIONAL FOOD; HELICOBACTER INFECTIONS; HELICOBACTER PYLORI; HONEY; HUMANS; INFLAMMATION; INTERLEUKIN-8; TUMOR NECROSIS FACTOR-ALPHA;

BRASSICA OLERACEA VAR. ITALICA; HELICOBACTER PYLORI;

EID: 84867847363     PISSN: 0951418X     EISSN: 10991573     Source Type: Journal    
DOI: 10.1002/ptr.4618     Document Type: Article

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