Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.
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Natural Products to Counteract the Epidemic of Cardiovascular and Metabolic DisordersBerry Phenolic Compounds Increase Expression of Hepatocyte Nuclear Factor-1α (HNF-1α) in Caco-2 and Normal Colon Cells Due to High Affinities with Transcription and Dimerization Domains of HNF-1αAntioxidant Properties of "Natchez" and "Triple Crown" Blackberries Using Korean Traditional Winemaking TechniquesCocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory ProanthocyanidinsBerry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes ManagementPotential Benefits of Edible Berries in the Management of Aerodigestive and Gastrointestinal Tract Cancers: Preclinical and Clinical Evidence.Dietary flavonoid aglycones and their glycosides: Which show better biological significance?Efficacy of flavonoids in the management of high blood pressure.Inhibitory effect of Gardenblue blueberry (Vaccinium ashei Reade) anthocyanin extracts on lipopolysaccharide-stimulated inflammatory response in RAW 264.7 cells.Delphinidin Inhibits LPS-Induced MUC8 and MUC5B Expression Through Toll-like Receptor 4-Mediated ERK1/2 and p38 MAPK in Human Airway Epithelial Cells.Oral administration of Vaccinium uliginosum L. extract alleviates DNCB-induced atopic dermatitis in NC/Nga mice.Dietary feeding of freeze-dried whole cranberry inhibits intestinal tumor development in Apcmin/+ mice.Synthesis and biological evaluation of 2-acylbenzofuranes as novel α-glucosidase inhibitors with hypoglycemic activity.Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV.
P2860
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P2860
Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
2013年论文
@zh
2013年论文
@zh-cn
name
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@en
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@nl
type
label
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@en
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@nl
prefLabel
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@en
Anthocyanins and proanthocyani ...... te-utilizing enzymes in vitro.
@nl
P2093
P2860
P356
P1476
Anthocyanins and proanthocyani ...... ate-utilizing enzymes in vitro
@en
P2093
Elvira Gonzalez de Mejia
Gad G Yousef
Junfeng Fan
Michelle H Johnson
P2860
P304
P356
10.1002/MNFR.201200678
P577
2013-03-25T00:00:00Z