Incorporating natural anti-inflammatory compounds into yeast glucan particles increases their bioactivity in vitro
Petra Šalamúnová, Lucie Cupalová, Monika Majerská, Jakub Treml, Gabriela Ruphuy, Karel Šmejkal, František Štĕpánek, Jaroslav Hanuš, Jan Hošek
Topics & Concepts
Ellagic acidYeastIn vitroChemistryCurcuminEpigallocatechin gallateResveratrolGlucanAnti-inflammatoryAntioxidantCytokineMushroomPolyphenolBiochemistryPharmacologyFood scienceBiologyImmunologyPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis