کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10538672 | 963326 | 2012 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro and in vivo protective effects of fermented preparations of dietary herbs against lipopolysaccharide insult
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vitro and in vivo protective effects of fermented preparations of dietary herbs against lipopolysaccharide insult In vitro and in vivo protective effects of fermented preparations of dietary herbs against lipopolysaccharide insult](/preview/png/10538672.png)
چکیده انگلیسی
⺠We evaluated the anti-inflammatory activities of three fermented dietary herbs either individually or in combination. ⺠All the fermented herbs exhibited potent in vitro anti-inflammatory activities but with different extent. ⺠The mixture of fermented but not the unfermented herbs significantly ameliorated the in vivo adversity of lipopolysaccharide. ⺠Only the mixed fermented formulation significantly increased gut commensal bacteria in lipopolysaccharide-treated animals.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 134, Issue 2, 15 September 2012, Pages 758-765
Journal: Food Chemistry - Volume 134, Issue 2, 15 September 2012, Pages 758-765
نویسندگان
Shambhunath Bose, Mi-Young Song, Jong-Kyoung Nam, Myeong-Jong Lee, Hojun Kim,