In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

Food Chemistry

Volumn 161, Issue , 2014, Pages 216-223

  García Lafuente, Ana ^a   Moro, Carlos ^a   Manchón, Noelia ^a   Gonzalo Ruiz, Alicia ^b   Villares, Ana ^a   Guillamón, Eva ^a   Rostagno, Mauricio ^a   Mateo Vivaracho, Laura ^a  

^a INIA   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Anti inflammatory; Antioxidant; Beans; Inflammation; Inflammatory mediators; Phenolic compounds; Transcription factors

Indexed keywords

FLAVONOIDS; ORGANIC COMPOUNDS; PHENOLS; TRANSCRIPTION FACTORS;

ANTI-INFLAMMATORIES; BEANS; INFLAMMATION; INFLAMMATORY MEDIATORS; PHENOLIC COMPOUNDS;

ANTIOXIDANTS;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CATECHIN; CYTOKINE; GLUCOSIDE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; LIPOPOLYSACCHARIDE; MESSENGER RNA; METHANOL; NITRIC OXIDE; PHASEOLUS VULGARIS EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN; UNCLASSIFIED DRUG; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CELL STIMULATION; CELL VIABILITY; CHEMICAL COMPOSITION; CONTROLLED STUDY; GENE EXPRESSION; IN VITRO STUDY; PHASEOLUS VULGARIS; CHEMISTRY; FABACEAE;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; FABACEAE; HYDROXYBENZOATES; IN VITRO TECHNIQUES;

EID: 84899657020     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.004     Document Type: Article

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