Structural, thermal, and anti-inflammatory properties of a novel pectic polysaccharide from Alfalfa (Medicago sativa L.) stem

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 12, 2015, Pages 3219-3228

  Chen, Lei ^a   Liu, Jie ^a   Zhang, Yaqiong ^a   Dai, Bona ^a   An, Yuan ^a   Yu, Liangli ^a,b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

alfalfa pectic polysaccharide; anti inflammatory effect; rhamnogalacturonan I; thermal analysis

Indexed keywords

DECOMPOSITION; DIETARY SUPPLEMENTS; GENE EXPRESSION; THERMOANALYSIS; TRANSMISSION ELECTRON MICROSCOPY;

ANTI-INFLAMMATORIES; ANTI-INFLAMMATORY EFFECTS; APPARENT ACTIVATION ENERGY; GALACTOSYL-OLIGOSACCHARIDES; PECTIC POLYSACCHARIDES; PREEXPONENTIAL FACTOR; RHAMNOGALACTURONAN-I; TEMPERATURE RANGE;

ACTIVATION ENERGY;

MEDICAGO SATIVA;

ANTIINFLAMMATORY AGENT; CYTOKINE; PECTIN; PLANT EXTRACT;

ALFALFA; ANIMAL; CELL LINE; CHEMISTRY; DRUG EFFECTS; GENETICS; HEAT; IMMUNOLOGY; MACROPHAGE; MOLECULAR WEIGHT; MOUSE; PLANT STEM;

ANIMALS; ANTI-INFLAMMATORY AGENTS; CELL LINE; CYTOKINES; HOT TEMPERATURE; MACROPHAGES; MEDICAGO SATIVA; MICE; MOLECULAR WEIGHT; PECTINS; PLANT EXTRACTS; PLANT STEMS;

EID: 84926390131     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00494     Document Type: Article

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