Effects of Welsh onion on oxidation of low-density lipoprotein and nitric oxide production in macrophage cell line RAW 264.7

Food Chemistry

Volumn 91, Issue 1, 2005, Pages 147-155

  Wang, Bor Sen ^a   Chen, Jia Huey ^a   Liang, Yu Chih ^b   Duh, Pin Der ^a  

^a CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^b TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

COX 2; iNOS; Low density lipoprotein; Nitric oxide; Polyphenolic content; Welsh onion

Indexed keywords

CYCLOOXYGENASE 2; I KAPPA B ALPHA; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; LIPOPOLYSACCHARIDE; LOW DENSITY LIPOPROTEIN; MESSENGER RNA; NITRIC OXIDE; ONION EXTRACT; POLYPHENOL;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME INDUCTION; GENE EXPRESSION REGULATION; MACROPHAGE; MOUSE; NONHUMAN; OXIDATION; PLANT LEAF; PROTEIN DEGRADATION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; WELSH ONION;

ALLIUM CEPA; ALLIUM FISTULOSUM;

EID: 9644269108     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.009     Document Type: Article

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