Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts

Molecules

Volumn 21, Issue 4, 2016, Pages

  Jeong, Yi Yeong ^a   Ryu, Ji Hyeon ^b   Shin, Jung Hye ^c   Kang, Min Jung ^c   Kang, Jae Ran ^c   Han, Jaehee ^a,b   Kang, Dawon ^a,b  

^a Gyeongsang National University   (South Korea)

^b Gyeongsang National University School of Medicine   (South Korea)

^c Garlic Research Institute   (South Korea)

Author keywords

Anti inflammatory agents; Antioxidants; Garlic; NF kappa B; Sugar

Indexed keywords

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; HYDROGEN PEROXIDE; LIPOPOLYSACCHARIDE; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE;

ANIMAL; CELL LINE; CHEMICALLY INDUCED; CHEMISTRY; GARLIC; HUMAN; INFLAMMATION; METABOLISM; MOUSE;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CELL LINE; GARLIC; HUMANS; HYDROGEN PEROXIDE; INFLAMMATION; LIPOPOLYSACCHARIDES; MICE; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES;

EID: 84966389758     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules21040430     Document Type: Article

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