| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539553 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Nine anthocyanins (1-9) were characterized from Eugenia brasiliensis edible fruit. ⺠Seven of them are reported for the first time in this plant. ⺠Delphinidin (8) and cyanidin (9), major constituents, were evaluated for their IL-8 inhibition in cells treated with CSE. ⺠Both anthocyanins were able to decrease IL-8 expression.
Related Topics
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Authors
Gema Flores, Keyvan Dastmalchi, Sturlainny Paulino, Kathleen Whalen, Abdoulaye J. Dabo, Kurt A. Reynertson, Robert F. Foronjy, Jeanine M. D'Armiento, Edward J. Kennelly,