Anthocyanins from fermented berry beverages inhibit inflammation-related adiposity response in vitro

Journal of Medicinal Food

Volumn 18, Issue 4, 2015, Pages 489-496

  Garcia Diaz, Diego F ^a,b   Johnson, Michelle H ^b   De Mejia, Elvira G ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Adiposity; anthocyanins; anti inflammatory; diabetes; fermentation

Indexed keywords

ADIPONECTIN; ANTHOCYANIN; GLYCEROL; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; ISOPRENALINE; LIPOPOLYSACCHARIDE; NITRIC OXIDE; SYNAPTOTAGMIN I; TUMOR NECROSIS FACTOR ALPHA;

3T3 CELL LINE; ADIPOCYTE; ADIPOGENESIS; ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BERRY; BEVERAGE; BLACKBERRY; BLUEBERRY; CELL DIFFERENTIATION; CONTROLLED STUDY; DRUG EFFECT; FERMENTED PRODUCT; GENE EXPRESSION; GLUCOSE TRANSPORT; IN VITRO STUDY; INFLAMMATION; INSULIN SENSITIVITY; LIPID STORAGE; LIPOLYSIS; MACROPHAGE; MOUSE; NONHUMAN; OBESITY; PRIORITY JOURNAL; PROTEIN PHOSPHORYLATION; ANALYSIS; ANIMAL; CELL LINE RAW 264.7; CHEMISTRY; CYTOLOGY; DRUG EFFECTS; FERMENTATION; FRUIT; GENETICS; IMMUNOLOGY; METABOLISM; MICROBIOLOGY; RUBUS; SACCHAROMYCES;

RUBUS; VACCINIUM;

3T3-L1 CELLS; ADIPOCYTES; ADIPOGENESIS; ADIPOSITY; ANIMALS; ANTHOCYANINS; BEVERAGES; BLUEBERRY PLANT; FERMENTATION; FRUIT; LIPOLYSIS; MACROPHAGES; MICE; NITRIC OXIDE; RAW 264.7 CELLS; RUBUS; SACCHAROMYCES; TUMOR NECROSIS FACTOR-ALPHA;

EID: 84926500071     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2014.0039     Document Type: Article

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