| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539305 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠TA decreased the paw edema after λ-carrageenin administration. ⺠TA attenuated the MDA level in the edema paw after Carr injection. ⺠TA decreased the NO levels and diminished the serum TNF-alpha. ⺠TA decreased Carr-induced iNOS and COX-2 expressions in the edema paw.
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Authors
Chwen-Tzuei Chang, Shyh-Shyun Huang, Shiang-Shiou Lin, Sakae Amagaya, Hui-ya Ho, Wen-Chi Hou, Pei-Hsin Shie, Jin-Bin Wu, Guan-Jhong Huang,