Antioxidant and Anti-Inflammatory Effects of Defatted Rice Bran (Oryza Sativa L.) Protein Hydrolysates on Raw 264.7 Macrophage Cells

Journal of Food Biochemistry

Volumn 40, Issue 6, 2016, Pages 731-740

  Saisavoey, Tanatorn ^a   Sangtanoo, Papassara ^a   Reamtong, Onrapak ^b   Karnchanatat, Aphichart ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CULTURE; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INTERFERENCE SUPPRESSION; LIQUID CHROMATOGRAPHY; MACROPHAGES; PEPTIDES; PROTEINS; TRANSCRIPTION;

ANTI-INFLAMMATORY EFFECTS; ANTI-OXIDANT ACTIVITIES; MACROPHAGE CELL LINE; RADICAL SCAVENGING ACTIVITY; RAW 264.7 MACROPHAGES; REVERSE PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SCAVENGING ACTIVITIES; TRANSCRIPTIONAL LEVELS;

ANTIOXIDANTS;

EID: 84960366391     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12266     Document Type: Article

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