Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3183-3191

  Ho, Su Chen ^a   Chang, Ku Shang ^a   Lin, Chih Cheng ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Ginger; Gingerol; Microglia; Neuroinflammation; Shogaol; Zingerone

Indexed keywords

GENE EXPRESSION; IMMUNOLOGY; NITRIC OXIDE;

GINGER; GINGEROL; MICROGLIA; NEUROINFLAMMATION; SHOGAOL; ZINGERONE;

FOOD ADDITIVES;

(10) GINGEROL; (10) SHOGAOL; (6) GINGEROL; (8) GINGEROL; (8) SHOGAOL; ALCOHOL; GINGER EXTRACT; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; INTERLEUKIN 1BETA; INTERLEUKIN 6; LIPOPOLYSACCHARIDE; MESSENGER RNA; NITRIC OXIDE; PLANT MEDICINAL PRODUCT; SHOGAOL; TUMOR NECROSIS FACTOR ALPHA; UNCLASSIFIED DRUG; UPSTREAM STIMULATORY FACTOR; ZINGERONE;

ANTIINFLAMMATORY ACTIVITY; ARTICLE; BINDING AFFINITY; CELL ACTIVATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOKINE PRODUCTION; CYTOKINE RELEASE; FOOD COMPOSITION; GENE EXPRESSION; GENE EXPRESSION REGULATION; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROGLIAL CELL CULTURE; NERVOUS SYSTEM INFLAMMATION; PROTEIN DNA BINDING;

ZINGIBER OFFICINALE;

EID: 84879829492     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.010     Document Type: Article

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