The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264.7 macrophages
Tian Jiang, Jian Zhou, Wei Liu, Wen Tao, Jingren He, Weiping Jin, Heng Guo, Ning Yang, Yubao Li
Topics & Concepts
AnthocyaninChemistryTumor necrosis factor alphaReactive oxygen speciesBiochemistryNitric oxideMolecular biologyBiologyFood scienceImmunologyOrganic chemistryPhytochemicals and Antioxidant ActivitiesGenomics, phytochemicals, and oxidative stressAntioxidant Activity and Oxidative Stress