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Volumn 58, Issue , 2013, Pages 545-551

Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages

Author keywords

Allicin; Cytokines; Garlic; Heme oxygenase 1; Nitric oxide

Indexed keywords

ALLICIN; CYTOKINE; FRESH RAW GARLIC EXTRACT; GARLIC EXTRACT; HEATED RAW GARLIC EXTRACT; HEME OXYGENASE 1; INTERLEUKIN 1BETA; INTERLEUKIN 6; LIPOPOLYSACCHARIDE; NITRIC OXIDE; TUMOR NECROSIS FACTOR ALPHA; UNCLASSIFIED DRUG;

EID: 84879841829     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.04.002     Document Type: Article
Times cited : (55)

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