首页|期刊导航|食品科学与人类健康（英文）|Antrodia Cinnamomea ameliorates neointimal formation by inhibiting inflammatory cell infiltration through downregulation of adhesion molecule expression in vitro and in vivo

Antrodia Cinnamomea ameliorates neointimal formation by inhibiting inflammatory cell infiltration through downregulation of adhesion molecule expression in vitro and in vivo

Yan Zhang Wenyi Kang Aijin Ma Hao Xi Ning Chen Rong Wang Chenhui Yang Jinbang Chen Pin Lü Fuping Zheng

食品科学与人类健康（英文）2021，Vol.10Issue(4)：421-430,10.

Antrodia Cinnamomea ameliorates neointimal formation by inhibiting inflammatory cell infiltration through downregulation of adhesion molecule expression in vitro and in vivo

Yan Zhang ¹Wenyi Kang ²Aijin Ma ³Hao Xi ⁴Ning Chen ¹Rong Wang ²Chenhui Yang ²Jinbang Chen ²Pin Lü ²Fuping Zheng²

作者信息

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China
2. Cardiovascular Medical Science Center,Department of Cell Biology,Hebei Medical University,Shijiazhuang 050091,China
3. Hebei Food Safety Key Laboratory,Hebei Food Inspection and Research Institute,Shijiazhuang 050091,China
4. National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng,Henan 475004,China
折叠

摘要

关键词

Antrodia cinnamomea/Vascular smooth muscle cells/Inflammation/Adhesion molecule/Neointimal hyperplasia

Key words

Antrodia cinnamomea/Vascular smooth muscle cells/Inflammation/Adhesion molecule/Neointimal hyperplasia

引用本文复制引用

Yan Zhang,Wenyi Kang,Aijin Ma,Hao Xi,Ning Chen,Rong Wang,Chenhui Yang,Jinbang Chen,Pin Lü,Fuping Zheng..Antrodia Cinnamomea ameliorates neointimal formation by inhibiting inflammatory cell infiltration through downregulation of adhesion molecule expression in vitro and in vivo[J].食品科学与人类健康（英文）,2021,10(4):421-430,10.

基金项目

This work was supported by the National Key Research Project of China(2019YFC1606400),Major Public Welfare Projects in Henan Province(201300110200),National Key Research Project of Hebei Province(20375502D),Natural Science Foundation of Hebei Province(H2019206212),High-level Talent Funding Project of Hebei Province(A201905006),Fund of National R&D Center for Edible Fungus Processing Technology,Henan University(20200109),and the Open Fund from Beijing Advanced Innovation Center for Food Nutrition and Human Health(20182025). （2019YFC1606400）

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